What is Sabudana ?
Sabudana also refers to as sago are which are prepared from pith of sag tree. These are tiny spherical pearls. In its dried form, its hard tiny white opaque pearls. Once you soak the sabudana, it softens, swells almost double the size. On cooking it gets translucent and starchy. Sabudana is a very popular ingredients used during Navratri Celebration to prepare pilaf, fritters and even desserts.
How to make Sabudana Vada with Methi (Fenugreek Leaves)
It’s a very simple straight forward recipe.
Sabudana/ Sago: You have to soak the Sabudana for few hours until the pearls volumes in size, looks translucence and softens. It’s ready when you can crush the sabudana between your fingers easily.Finely chop the fresh fenugreek leaves. If you absolutely cannot find it, try using the dried ones. Alternatively, you can use any other herbs you like!Mash the boiled potatoes and add in a bowl along with hydrated sabudana and methi leaves. Potato works as a binder to form the vada (round dumplings)Also add the desiccated coconut, the sweetness helps adding a mild sweetness that balances beautifully with the bitterness of the fenugreek leaves.Spice: These vadas are very mildly spiced with just Coriander powder and Chili powder.
While preparing the sabudana vada with methi just make sure not to over mix. Just keep it delicate and shape it very lightly or else, it will taste dense instead of being airy light. Also make sure to keep the oil in medium heat when deep frying the Sabudana vadas.
How to re-heat Sabudana Vada?
Do not microwave these crunchy fritters as it will only turn soggy. Instead preheat the oven to 400 F and place the fried fritter in the middle rack layers on a cookie wire rack and bake for 7 minutes. It goes back to crispy and crunchy.
Sabudana Vada is one of the most preferred choice of snack especially during rainy days. Monsoon season in India is synonymous with crispy, deep fried deliciousness! It’s our guilty pleasure to deal with heavy showers and the damp feeling. The combination of piping hot fritters with a cup of warm coffee or tea is the most satisfying thing for me. Especially, when you cuddled up on the couch, watching your boys cracking puzzles and raindrops dipping on the window pane!
I have never liked anything that tastes bitter but the earthy, mild bitter taste of fresh fenugreek leaves is always welcoming to my palate. We use it a lot while cooking meat, potatoes, lentils and fritters. On cooking the fenugreek leaves (methi) you will realize that the mild bitterness of the fresh leaves turns into beautiful flavor and taste.
