Friday, August 10, 2012

Sabudana Vada / Sago Vada / Javvarisi Vadai / Tapioca Fritters

A recipe from my recipe diary. A quite addictive snack from Maharashtra. Staying at different place due to work, made me to explore various Indian cuisines and this is one such recipe which I tasted during my stay at pune. I love these vadas for its crispy outside and crunchy, soft inside. I am sure  you will also fall in love with it.

Basic Information:
Preparation Time: 15 minutes
Idle Time: 4-6 hours
Cooking Time: 20 minutes
Makes: 12-15 vadais


Sabudana / Javvarisi / Sago / Tapioca - 1 cup
Potato - 4 small numbers
Peanuts - 1/2 cup
Rice flour - 2 tablespoons
Green chillies - 5 nos, finely sliced
Coriander leaves - 4 strings, finely chopped
Curry leaves - 2 strings, finely chopped
Cumin seeds - 1/2 teaspoon
Salt - to taste
Oil - as required for deep frying


1) Wash Javvarisi in a running water and drain the water properly. Sprinkle 2 teaspoons of water and cover it. Keep it aside for 4 to 6 hours.

2) Meanwhile, Boil potatoes. Allow the boiled potatoes to cool well. Potatoes should be cooked very perfectly. Mash it well and keep aside.
3) Dry roast the peanuts and peel off the skins. Put it in a food processor/mixer and make a course powder. Keep it aside.
4) After 4 hours, take the Javvarisi in a mixing bowl along with mashed potato and peanuts.

5) Add rice flour, green chillies, curry leaves, coriander leaves, cumin seeds and salt. Mix well.

6) If the mixture is not binding properly, add little extra rice flour.
7) Make small round patties and arrange them in a plate.
8) Heat oil in kadai / pan. Once it is ready, drop the prepared patties one by one in oil.

9) Fry till the vadais became golden brown in colour. Drain the excess oil using the kitchen towel.
10) Serve hot with hot tea / coffee / any of your favourite chutney.

1) First time when I prepared this vada, few of them were burst out. So, Make sure to use good quality sago/javvarisi for making this vada. Also make sure the sago is soft before mixing with potato.
2) Make sure the sago, potato and peanut mixture is properly bound. Other wise, sago will come out separately while frying.
3) You can also add crushed peanuts to the vada, for the crunchy taste.