How to make Jain Sabudana Vada - These sabudana vadas are especially for the Jains – they have no potatoes.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Raw bananas (कच्चे केले)
Cuisine : Indian
Course : Snacks and Starters
Jain Sabudana Vada Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Jain Sabudana Vada checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Vada, Sabudana Chakli . You can also find more Snacks and Starters recipes like Spinach and Feta Quesadillas, Oats With Dryfruits In Milk, Jain Sabudana Vada, Thai Corn Cakes.
Prep Time : 5-6 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Jain Sabudana Vada Recipe
Sago (sabudana) soaked in 1 cup water for 5-6 hours 1 cup
Raw bananas boiled, peeled and mashed 3-4
Roasted peanuts crushed 4 tablespoons
Lemon juice 2 teaspoons
Green chillies chopped 2
Sugar 3 1/2 teaspoons
Salt to taste
Fresh coriander leaves chopped 1 1/2 tablespoons
Oil for deep-frying
Yogurt warm 1/4 cup
Method
Step 1
Put sago, raw banana, peanuts, lemon juice, green chillies, one teaspoon sugar, salt and coriander leaves in a bowl and mix well.
Step 2
Heat sufficient oil in a kadai,
Step 3
Add very little water to the mixture in the bowl and mix well.
Step 4
Reserve two tablespoons of the sago mixture and divide the remaining mixture into twelve equal portions, shape them into vadas, slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
Whisk yogurt. Add remaining sugar, salt and reserved sago mixture and mix well.
Step 6
Serve hot vadas with the yogurt mixture.
