Sabudana Wada recipe
A Delicious and Fulfilling Fasting Treat
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.