Sabakki Vada also called ‘sago vada’ / ‘sabudana vada’, is a traditional deep-fried snack from North Karnataka, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabakki vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during upavasa / fast / vrat especially during Sankashti. Like all vadas, these are best eaten fresh. Sabakki vadas are crunchy and simply melt in the mouth leaving the stomach full and the tongue craving for more.
Methods of preparation are simple, but time-consuming, as the main ingredients used in preparation of Sabakki vada require some processing. For example, sabakki (sago/sabudana), the main constituent of vada, need to be soaked overnight; potatoes need to be boiled, peeled and then mashed; and peanuts need to be roasted and ground to a coarse powder after removing their husks. Additional ingredients of Sabakki Vada include: Green chilies, Ginger, Lemon and Coriander leaves (finely chopped), salt, sugar and vegetable oil (for deep-frying).
- 1 cup sabakki/ sabudana/ tapioca pearls
- 3 to 4 medium potatoes/aloo
- ½ cup peanuts
- 1 tsp cumin seeds/jeera (optional)
- 1-2 green chillies finely chopped
- 1 tsp finely chopped ginger/adrak
- 2 tsp lime juice (optional)
- few chopped coriander leaves/dhania (optional)
- 1.5 tsp sugar or as required
- rock salt or sendha namak – a kind of salt used in food made during fasts. You could use regular salt if the recipe is not being made during the fasting period.
- oil for frying
Lets start the recipe step by step:
- Soak the sabakki or tapioca pearls in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft. Drain of all the water from the soaked sabudana.
- Add the mashed potatoes, coarsely roasted groundnuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice.
- Mix the entire mixture well.
- Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized. Deep fry the sabakki vadas in hot oil till golden brown. Drain Sabakki vadas on kitchen towels to remove excess oil.
- Serve the sabakki vada hot with chutney or sauce.