Sabudana Wada: A Delicious and Fulfilling Fasting Treat
Sabudana Wada is more than just a snack; it’s a beloved dish in many Indian households, especially during fasting periods. They are made of sago pearls (sabudana), these deep-fried patties are crispy on the outside and melt-in-your-mouth soft on the inside.
Often served during religious fasts like Navratri, Sabudana Wada not only satisfies hunger but also provides energy during the day.
The Cultural Significance of Sabudana Wada
In India, fasting is not just about abstaining from food; it’s a spiritual practice that also involves consuming specific foods that are light and easy to digest.
Sabudana, or sago pearls, is one of the most popular ingredients used during fasts, especially in Maharashtra and Gujarat. With starchy texture, Sabudana are believed to be energy boosters, making them an ideal choice for those observing fasts.
And due to this, Sabudana Wada shouldnt be considered as any other snack but they are significant part of Indian fasting rituals.
A Personal Connection: Why Sabudana Wada Is Special to Me
My mom is Marathi, and hence Sabudana Wada holds a special place in my heart.
Growing up, I would eagerly wait for the fasting days just to enjoy this delightful treat. My mother’s Sabudana Wada was always a hit, with its perfect balance of crunchiness and softness.
The combination of sago pearls, mashed potatoes, and roasted peanuts, flavored with green chilies and coriander, creates a flavor profile that’s hard to resist.
Even though deep frying makes it less healthy, the occasional indulgence is worth every bite!
More Farali Recipes
- Rajgira Puris (Faraali Recipe)
- Faraali Stuffed Idli and Faraali Sambhar (Fasting Food)
- Faraali Aloo Paneer Tikka
Sabudana Wada recipe
Ingredients
- 1 ½ cups Sabudana sago pearls
- 3 medium boiled and mashed potatoes
- 1 cup coarsely ground roasted peanuts
- 3 finely chopped green chilies
- 2 tbsp fresh coriander leaves
- 1 tbsp lemon juice
- 1 tbsp sugar
- Salt to taste
- 1 inch grated ginger
- Oil for deep frying
Instructions
- Soak the Sabudana: Start by soaking the sabudana in enough water to cover it. Let it soak for minimum two hours, then drain off any excess water.1 ½ cups Sabudana
- Prepare the Mixture: In a large bowl, combine the soaked sabudana, mashed potatoes, ground peanuts, ginger, green chilies, coriander leaves, lemon juice, sugar, and salt. Mix thoroughly to form a dough-like consistency.1 ½ cups Sabudana, 3 medium boiled and mashed potatoes, 1 cup coarsely ground, 3 finely chopped green chilies, 2 tbsp fresh coriander leaves, 1 tbsp lemon juice, 1 tbsp sugar, Salt to taste, 1 inch grated ginger
- Shape the Wadas: Divide the mixture into 16 equal parts, shaping them into lemon-sized balls. Flatten each ball slightly between your palms.
- Deep Fry: Heat enough oil in a kadai (deep frying pan) and fry the wadas in hot oil until they turn golden brown. Make sure to fry them on medium heat so they cook evenly.Oil for deep frying
- Serve Hot: Sabudana Wada is best enjoyed hot, served with a side of tangy chutney or yogurt.
