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What's the key to a non-sticky Sabudana Vada? Learn how to prepare the sago so the vadas are crispy outside and soft inside.
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The key to non-sticky Sabudana Vada lies in using the correct ratio of ingredients, especially soaked sabudana, mashed potatoes, and binding agents like singhada atta or arrowroot powder. Proper soaking of the sabudana is also crucial.

Detailed Explanation:

Achieving the perfect Sabudana Vada requires careful attention to detail. Here's a breakdown of the process:

  1. Soaking the Sabudana: This is the most important step. Soak the sabudana for the right amount of time (usually 4-6 hours) in just enough water to cover it. Over-soaking leads to a mushy, sticky mixture. The sabudana should be soft but not overly sticky. Drain all excess water after soaking.

  2. Potato Proportion: Use boiled and mashed potatoes as a binder. Too much potato will make the vada soft and less crispy. A good ratio is about 1 medium-sized potato for every cup of soaked sabudana.

  3. Binding Agent: Add a binding agent like singhada atta (water chestnut flour), arrowroot powder, or even a little rice flour. This helps absorb excess moisture and gives the vada structure. Start with 1-2 tablespoons and add more if needed.

  4. Other Ingredients: Add roasted peanuts (crushed), green chilies (finely chopped), ginger (grated), coriander leaves (chopped), and salt to taste. These add flavor and texture.

  5. Mixing and Shaping: Gently mix all the ingredients without overworking the mixture. Shape the mixture into small, flat patties.

  6. Frying: Heat oil on medium heat. Don't overcrowd the pan. Fry the vadas until golden brown and crispy on both sides. Frying on medium heat ensures they cook through without burning.

Pro Tip:

If your Sabudana Vada mixture is still too sticky, refrigerate it for 30 minutes before shaping and frying. This will help firm up the mixture and make it easier to handle.

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