Hi friends!A very popular Maharashtrian snack prepared especially on days of fasting during Navratri. Sago vada can also be enjoyed as a tea time snack. This easy to make snack is very delicious.
Cook time: 30 mins
Recipe type: breakfast, savory snacks
Cuisine: Maharashtra, western Indian
- 1 cup sabudana/ tapioca pearls
- 4 medium potatoes/aloo
- 1 tsp cumin seeds/jeera (optional)
- 1-2 green chillies finely chopped
- 1 tsp finely chopped ginger/adrak
- ½ cup peanuts/mungphali
- 2 tbsp coriander leaves/dhania , finely chopped
- 2-3 tsp Rice flour, for dusting (optional)
- 1 tsp Lemon juice, or as per taste
- 1 tsp sugar
- 1 1/4 tsp salt or / to taste
- oil for frying
Wash the sabudana well and then soak it overnight with just enough water to cover it. The water gets absorbed and Sago/ Sabudana looks plumped up. With the help of a strainer drain off all the water completely from the soaked sabudana.
Boil the potatoes. Peel and mash them. take a mixing bowl, put the mashed potatoes and sabudana together.
In a nonstick pan, roast the groundnuts/peanuts till they become slightly golden brown. Cool to room temperature and then coarsely powder in a dry grinder.
Add peanuts, salt, sugar, ginger, green chilies, coriander leaves and lemon juice, blend the mixture well.
Now take some portion of the mixture in your hands and shape them into flat round vadas. Do this till all the mixture is utilized. keep aside the vadas in a tray.
Heat the oil, deep fry the vadas till golden brown. Serve hot with any accompaniment like Coriander chutney.
The Saboodana/Sago should be well soaked. Use a strainer or a colander to drain the water. Excess water in saboodana vada mixture will make it difficult to handle the mixture while making vadas . For better taste use roasted ground nuts. For best results Saboodana vada should be fried in a moderately hot oil till light golden on both sides.
Health benefits of eating sago / saboodana:
Sago or sabudana or tapioca pearls is a food which is full of energy and carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It is also known as tapioca pearls. If is one of the wholesome diet of starch and carbohydrates and is used in a lot of Indian dishes. Sago is used in puddings, gruel or soups, and upma dishes. In gruel form, it is used in various carbonated drinks to provide energy without any addition of artificial chemicals and sweeteners. It is one food which possess a high cooling effect in the system and it is quite easy to digest. It is also used in making cakes and breads. Sago is helpful as a substitute in binding the dishes or making them thick. It is low in calories and is preferred as a light meal option.
The benefits of eating sago are associated with its starch form as
Aid in digestion: Pearl sago is used as one easily digestible non-irritating baby food, as well as a food in inflammatory cases. In such cases, sabudana is boiled with milk or water and then added with sugar or spices to enhance the flavour.
Nutritional value: Sago grains are about 2mm in diameter. They are a source of pure carbohydrates with very little protein, vitamin C, calcium and minerals. A hundred gram of dried sago yields about 355 calories, with an inclusion of 94 gms of carbohydrates, fats and proteins.
Sago and the body: The main content of sago is carbohydrates and has an ancient history in aiding to certain herbal medicines. Sago along with rice is used to cool the body. It is helpful in treating ailment resulting from too much heat, such as the production of excess bile. As we know it is a renowned food in Indian culture and moreover, it is a staple diet in some continents. The herbal remedy of sago is not hidden outside the Indian subcontinent such as Sri Lanka, New Guinea and other Asian pacific countries.
Sago dishes: Various dishes are made from sago as it is easily mixed with wide variety of tastes and spices. However, sago is low in proteins, vitamins and minerals, its combination with other supplements can result into high nutrition and taste. In various parts of India, it is used as fasting food in the form of khichdi or pilaf, soaked sabudana fried with potatoes and other vegetables. Sago possess a high usage in baking breads and pancakes.
A high energy booster: Sago food is full of energy, and often served as a food to break the fast. It has high beneficiaries for sick people as a supplement providing enough energy to combat the weakness and ailments.
Keep them in dry and airtight container. It should be kept away from moisture for long storage. The white pearls of sago becomes white when soaked in water and turns translucent when cooked. Fermentation may improve the nutritional value of sabudana. In Papua New Guinea, sabudana paste is partially fermented by mixing it in palm leaves,which are then stored in cool place. Therefore, a lot of recipe with high in energy, you should not be missing it. As experiments can really turn it out in high taste value.
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