Sabudana Vada Stuffed With Coconut Chutney

Tarla.Dalal's picture

Aug. 08, 2017

Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Made with boiled potatoes, crushed peanuts and soaked sabudana, these vadas have a unique texture and pleasing flavour. Here, we have given the traditional snack an innovative twist, by stuffing it with tasty coconut chutney. It is important to make the chutney nice and thick, so it can be easily stuffed into the sabudana vada mixture. With the perky taste of coriander and green chillies, the Sabudana Vada Stuffed with Coconut Chutney is a very unique treat, which has an amazing flavour and texture too. Serve it with Peanut Curd Chutney, another interesting faraali recipe.

Ingredients

For vadas
Sago 1/2 Cup (8 tbs) ((sabudana))
Boiled and mashed potatoes 1 1/2 Cup (24 tbs)
Finely chopped green chillies 1 Tablespoon
Roasted and coarsely crushed peanuts 1/2 Cup (8 tbs)
Finely chopped coriander 1/4 Cup (4 tbs) ((optional))
Lemon juice 2 Teaspoon
Sugar 2 Teaspoon
Crushed cumin seeds 1 Teaspoon ((jeera))
Rock salt To Taste ((sandha namak))
Oil 2 Cup (32 tbs) ((for deep
For coconut chutney:
Grated coconut 1/2 Cup (8 tbs)
Chopped coriander 2 Tablespoon ((optional))
Raw peanuts 2 Tablespoon
Lemon juice 1 Teaspoon
Sugar 1 Teaspoon
Roughly chopped green chillies 1 Teaspoon
Rock salt To Taste ((sandha namak))
Water 1 Tablespoon

Directions

MAKING:

1.Soak the sabudana in a deep bowl with enough water overnight. Drain well.

2.Combine all the ingredients in a deep bowl and mix well.

3. Divide the sabudana-potato mixture and the coconut chutney into 12 equal portions and keep aside.

4.Flatten a portion of the sabudana-potato mixture into a 75 mm. (3") diameter circle and place a portion of the coconut chutney in the centre.

5.Bring together the edges in the centre to seal the stuffing and shape it into a round ball and then lightly flatten it. Keep aside.

6.Repeat steps 4 and 5 to make 11 more stuffed sabudana vadas.

7.Heat the oil in a deep non-stick pan and deep-fry a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

SERVING:

8.Serve immediately with peanut curd chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6