Sabudana is again a famous Maharashtrian Snack and back home in Kerala we had this for dinner and my aunt made them thin and she hand patted them on a milk pouch, made a hole in between and then deep fried. We had it with Chutney and Plain Curd. I absolutely adore these and the ones that I had at Prakash, Mumbai have to be the best. I tried to make like that place but I’m yet to get there. This batch was however a hit, the trick was not over soaking the Sago, which I normally did when I had to make Wadas. Over soaking can burn the wadas faster making some bits go dark . this is also a great way to use leftover sago khichdi. the ghee in them makes it so good!
My brother loves these and this recipe is for him. i hope he makes it 🙂
How to soak Sabudana- 1:1.5 ratio, Sabudana to Water
Time- At least 5 hours.
- Soaked Sabudana-2 cups
- Boiled Potato-3, Mashed
- Upvas Bhajani-4 tbsp
- Whole Cumin-2 tsp
- Green Chili Paste- 2 tbsp.
- Salt- To taste
- Sugar- 1 Tbsp.
- Peanut Powder-5 tbsp.
- Lemon Juice-1 tsp
method of making the wadas
Mix all of the above and check for seasoning, make lemon sized balls and flatten them with your palms. Add in hot oil and fry on medium heat until golden brown. Serve piping hot with Cucumber Raita/Dahi/Coriander Chutney/ Coconut Chutney/Peanut Chutney.
- Make sure that the sabudana is not over soaked .
- Add cornflour/sabudana flour/arrowroot powder in place of Upvas Bhajani
- fry on medium heat so it cooks through