Sabudana Vada Recipe Javvarisi Vadai Recipe

I loved the texture of the vada and it was beautifully crispy and delicious. It was so crunchy on the exterior and so fluffy and soft in the middle.

About Sabudana Vada Recipe

Javvarisi vadai / Sabudana vada/ Sago vada is a deep-fried fritter from Maharashtra, India. It is best eaten fresh and is often served with spicy green chutney and hot chai. When fasting in other parts of the country, Sabudana vada is the best option. It is most common during religious festivals, particularly Navratri vrats. These, like all vadas, are best eaten fresh. The crunchy sabudana vadas melt in the mouth. Sago/ Javvarisi is a starch derived from the pith, or spongy core tissue, of tropical palm stems, particularly those of Metroxylon sagu. It is a mainstay of the lowland peoples of New Guinea and the Maluku Islands, where it is known as saksak, rabia, and sagu. Southeast Asia, particularly Indonesia and Malaysia, produces the most sago. Sago is shipped in large quantities to Europe and North America for use in cooking. It is traditionally cooked and eaten in a variety of ways, including rolled into balls, mixed with boiling water to make a glue-like paste (papeda), and as a pancake. Albeit the beginning of Sabudana Vada is hard to follow, it is said to have started in Mumbai as a sound and filling choice to consume during long fasting periods. The vada is a broiled tidbit made from drenched sago, pureed potatoes and flavors combined as one. Potatoes :It was introduced to India by Portuguese sailors in the early 17th century, and British colonists spread its cultivation to North India. The potato is one of the most important commercial crops grown in the country. Green Chilli :The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.