Sago Vada Recipe - Javvarisi Vadai Recipe - Sabudana Vada Recipe

Sago Vada Recipe - I love the texture of the vada and it's so crunchy on the outside and so fluffy and soft in the middle. This is one of the traditional recipe which we usually prepares at the time of navarathiri pooja. Also its easy recipe when compared to other vada.

 

As many of you requested about sago / sabudana, from my childhood I'm getting this in local grocery shop. Sago is extracted from Metroxylon palms by splitting the stem lengthwise and removing the pith which is then crushed and kneaded to release the starch before being washed and strained to extract the starch from the fibrous residue. The raw starch suspension in water is then collected in a settling container. The fruit of palm trees from which the sago is produced is not allowed to ripen fully. The full ripening completes the life cycle of the tree and exhausts the starch reserves in the trunk to produce the seeds. It leaves a hollow shell and causes the tree to die. The palms are cut down when they are about 15 years old, just before or shortly after the inflorescence appears. The stems, which grow 10 to 15 meters (35 to 50 feet) high, are split out. The starch-containing pith is taken from the stems and ground to powder. The powder is kneaded in water over a cloth or sieve to release the starch. The water with the starch passes into a trough where the starch settles. After a few washings, the starch is ready to be used in cooking. A single palm yields about 360 kilograms (800 pounds) of dry starch.  Reference from Wikipedia.

 

Hope you guys try and let me know.

 

Ingredients

• Sago / Javvarisi – 1 cup
• Potato – 2 medium size peeled and cubed
• Peanuts – 1/4 cup 
• Onion - 1
• Green Chilli – 2
• Ginger grated – 1 tsp
• Handful of coriander Leaves
• Salt to taste
• Oil for deep frying

Method

1. Soak javvarisi overnight or 6-8 hrs. Drain it and set aside.
2. Boiled, peeled and mashed the potatoes it with a fork. 
3. Roast the peanuts and grind it coarsely.
4. In a big bowl, take drained javvarisi, mashed potatoes, grinded peanuts, chopped onions, chopped green chilies, ginger, coriander leaves and salt. Mix well using hands.
5. Shape them into small balls and then flatten. 
6. Deep fry in heat oil. Don’t overcrowd the vadas in the kadai while frying them. Give them enough space to fry well from all sides.  Drain the oil and serve.

Tip: In case, your vadas are breaking in the oil, you may add some rice flour or cornstarch to bind them. I did not add any, the potatoes were perfect enough for binding. 

Soak javvarisi for 6 - 8 hrs

 

Take a bowl add sago, peanuts grinded, mashed potatoes

 

Add onions, ginger, green chili, salt and coriander leaves

Mix well using hands and make small balls and flatten it

 

Make few balls so that its easy to fry it in batches