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HomeIndian FoodSabudana Vada Recipe (Genuine Conventional Technique)

Sabudana Vada Recipe (Genuine Conventional Technique)


Sabudana Vada, considered one of my favourite fasting snacks is a savory and mildly candy patty that includes softened tapioca pearls (sago), mashed potatoes, crunchy peanuts and aromatic herbs. It’s naturally gluten-free and vegan. This idiot proof recipe offers you a brilliant scrumptious, crispy Sabudana Vada with a tender and lightweight inside.

closeup shot of a stack of sabudana vada on top of each other in a white plate with red chilli sauce in a white bowl

Extra on Sabudana

Sabudana referred to as sago are round, small white pearls produced from the roots of the cassava plant (tapioca, yuca). They’re additionally referred to as tapioca pearls and are eaten in the course of the Hindu fasting interval.

The phrase “sabudana” is a Hindi phrase and a standard time period used for these white tapioca pearls in North, Central and Western India.

Within the South Indian regional languages, these are referred to as javvarisi (Tamil), sabbakki (Kannada), chowari (Malayalam) and sagubiyyam (Telugu).

Mainly sabudana is pure starch and carb loaded. They maintain you full for an extended interval and that is the explanation they’re included within the fasting meals.

Within the Indian Hindu custom, the Shravan month, Ekadashi and the Navaratri interval are occasions when many religious Hindus maintain a quick (vrat/upvas).

The meals that’s taken in the course of the quick doesn’t include onions, garlic, wheat merchandise, lentils or pulses. To know extra you’ll be able to verify this compiled listing of Elements for Navratri Fasting.

Throughout this time just a few recipes are produced from these sago pearls. Sabudana vada is one such dish, aside from the favored Sabudana Khichdi.

Extra on Sabudana Vada

Sabudana patties are deep fried patties made with tapioca pearls, potatoes, roasted peanuts, spices, herbs and seasonings. The potatoes are cooked first after which mashed or grated or crumbled.

The potatoes help in binding the patty combination and the vada doesn’t crumble or collapse whereas frying. Peanuts add a stunning crunch to the patties and the herbs and spices make them extra flavorful.

My sabudana vada recipe is an genuine Maharashtrian recipe that I learnt in my cooking college many years again. This recipe makes for delish sago patties with a stunning golden crisp texture (as you’ll be able to see from my images) and a beautiful tender heart.

It’s a satvik recipe, which means I don’t add onions or garlic and a whole lot of spices. This sabudana vada recipe is fail-proof and may be simply made by learners.

The proportion of components primarily of potatoes and sago is completely balanced on this sabudana vada recipe. These good proportions lets you bind and kind the patties effortlessly.

You gained’t not find yourself with a soggy or damaged batch of the patties. Plus you’ll be able to simply form the patties with out the necessity to add any flour for binding.

Roasted peanuts are additionally historically included and so they add a gorgeous contact of nuttiness and sweetness within the vada. To not overlook some protein increase.

Sabudana vada may be loved as a brunch or a night snack as effectively. In Mumbai, one will discover many mithai retailers promoting this tasty snack.

In truth, it’s a road meals in Mumbai in addition to Maharashtra and plenty of retailers and road distributors promote these crispy tasty snack.

closeup shot of stacks of sabudana vada in a white plate with red chilli sauce in a white bowl

Step-by-Step Information

Tips on how to make Sabudana Vada Recipe

Soak Sabudana

1. You have to plan forward and soak the sago pearls. It is rather essential to soak the sago very well.

IMPORTANT: Please chorus from utilizing un-soaked or under-soaked sabudana to keep away from scalding or burns as they may burst and shatter in oil when frying.

First optionally, utilizing a colander or mesh strainer rinse 1 cup sabudana calmly twice draining all of the water. Then soak the rinsed pearls in 2 to 2.5 cups water for five hours atleast or in a single day.

I all the time soak them in a single day and by morning they change into tender. Some styles of sabudana will also be soaked for two hours. I get a very onerous textured sabudana and soaking them for two hours doesn’t assist.

So relying on the high quality of your sabudana, soak for two to three hours or extra. To check that they’ve soaked and softened very well, comply with the factors talked about within the second step under.

Making Sabudana Vada Recipe

Verify Soaked Sago

2. When correctly soaked, the sabudana pearls might be tender with none onerous heart. Once you press the pearls between your forefinger and thumb, they might get mashed simply with a floury texture in your fingers.

Should you really feel some hardness within the heart, then soak for some extra time. When they’re softened effectively, drain all of the water from the soaked sabudana.

There shouldn’t be any water logged within the soaked pearls. Water will certainly make the patties moist and sticky. The patties will absorb a great quantity of oil whereas frying making them loaded with oil. I’m certain you don’t want that!

So drain the water very well. You’ll be able to choose to softly and calmly press the soaked pearls within the strainer with a spoon or spatula. Or put aside the pearls in a strainer (retaining a bowl beneath) for some 20 to half-hour dripping of any additional water.

Use this time to prep your different components. That is what I do. I let the soaked pearls sit within the strainer and start to prepare dinner the potatoes and prep the opposite vada components.

Making Sabudana Vada Recipe

Cook dinner Potatoes

3. Scrub and rinse 4 medium-sized potatoes totally in water first. Then place the potatoes in a 3 litre cooker. Add water which nearly covers the potatoes.

Be aware which you can select to prepare dinner potatoes in a pan or in an Immediate Pot.

1. If cooking in a pan, take water and add peeled and chopped potatoes. The water ought to cowl the potatoes. Add a 2 to three pinches of salt if most well-liked. Cowl and simmer potatoes till fork tender. Later drain the water very well and set the cooked potatoes apart.

2. For Immediate Pot cooking, place a trivet within the inside metal insert of your Immediate Pot. Add 1.5 cups water. Place the rinsed potatoes on the trivet. Seal with the lid and place the valve to sealing. Press the guide/stress prepare dinner button and set the time to 10 or 12 minutes with excessive stress possibility.

Making Sabudana Vada Recipe

4. For the stove-top stress cooker, boil potatoes for 10 to 12 minutes or 4 to five whistles on medium-heat.

Making Sabudana Vada Recipe

Verify Boiled Potatoes

5. Regardless of how you’ve cooked the potatoes, it is advisable to verify if they’re tender and softened.

1. For the stove-top stress cooker, when the stress settles down by itself within the cooker, open the lid and verify the potatoes. Cross a knife or fork via the middle of the potatoes and it ought to slide simply with none resistance.

2. For Immediate pot, after you hear the beep when the stress cooking is full, wait for five minutes after which do a fast stress launch. Take away the potatoes with tongs and place them in a plate or tray. Verify the potatoes to see if they’re cooked tender with a fork or knife.

3. For pan, verify the cooked potatoes with a fork or knife. Then utilizing a strainer, drain all of the water.

Whether or not you’ve cooked your potatoes on a stove-top or within the Immediate Pot, you must drain the water very well. Be certain that you would not have water logged within the cooked potatoes.

Let the potatoes change into heat. Later peel after which chop them or crumble them. You’ll be able to even mash them.

Making Sabudana Vada Recipe

Roast and Powder Peanuts

6. When the potatoes are cooking, you’ll be able to roast the peanuts. Warmth a pan or kadai and add ½ cup peanuts in it.

You probably have pre-made roasted peanuts, then skip these steps on roasting peanuts.

Making Sabudana Vada Recipe

7. On a low to medium warmth, stirring typically roast the peanuts. Use a heavy pan, in order that the peanuts don’t get burnt.

Making Sabudana Vada Recipe

8. Roast the peanuts till you see just a few black chars or spots on their husks. They need to be crunchy and effectively roasted with no rawness within the heart.

Making Sabudana Vada Recipe

9. Switch the peanuts to a plate and allow them to cool at room temperature. As soon as they’re cooled, add them in a dry grinder or spice grinder. I’ve eliminated the husks. In order for you you’ll be able to maintain them.

To take away the husks, take the cooled peanuts in your palms and rub them together with your palms over your kitchen sink, in order that the skinny husks fall within the sink and never fly throughout in your kitchen.

You too can take them in a cotton kitchen towel. Deliver the sides of the serviette within the heart making a bundle after which rub the peanuts within the bundle together with your palms.

Making Sabudana Vada Recipe

11. Grind to a semi-coarse powder. Hold the peanut powder apart. You’ll be able to even make a advantageous powder.

Making Sabudana Vada Recipe

Make Sabudana Vada Combination

3. When the sabudana pearls are drained very well of any additional water, take the pearls in a mixing bowl.

Making Sabudana Vada Recipe

12. Add the mashed potatoes and coarsely roasted groundnuts to the sabudana within the mixing bowl.

Making Sabudana Vada Recipe

13. Subsequent add 1 to 2 chopped inexperienced chilies (about ½ to 1 teaspoon), 1 teaspoon finely chopped ginger and a pair of tablespoons chopped coriander leaves. You’ll be able to skip coriander leaves if you happen to would not have them.

Making Sabudana Vada Recipe

14. Squeeze 2 teaspoons lemon juice or in accordance with your style.

Making Sabudana Vada Recipe

15. Now add 1 teaspoon cumin seeds, 1.5 teaspoons sugar and salt as per your style. You’ll be able to add much less or extra sugar as you want.

Making Sabudana Vada Recipe

Combine and Form into Sago Patties

16. Mix and blend totally together with your palms or with a spoon. Verify the style and add extra salt, sugar and lemon juice if wanted.

Making Sabudana Vada Recipe

17. Now take some portion of the combination in your palms and form them right into a flat spherical patty. This manner dissipate the entire sabudana dough combination. Put aside.

TIP: You’ll be able to rub a little bit of oil in your palms whereas forming the patties.

Making Sabudana Vada Recipe

Deep Fry Sabudana Vada

18. Warmth oil for deep frying in a kadai (wok) or a pan. Hold the warmth to medium. Once you see the oil shimmering, add a small patty. It ought to come up steadily and steadily within the oil.

If it breaks within the oil, then there’s extra moisture within the combination. To cut back the moisture, it is advisable to add some binding ingredient.

So you’ll be able to add some extra boiled mashed potatoes (you probably have it) or embrace 2 to three tablespoons of kuttu ka atta (buckwheat flour), singhare ka atta (water chestnut flour), ragjira atta (amaranth flour).

If making the vada as a night snack for non-fasting days, add rice flour. Combine once more and form in patties. Ideally, do that step earlier than you fry these patties.

making sabudana vada recipe

19. Gently place the patties in sizzling oil. Fry them at medium warmth. Don’t overcrowd the pan whereas frying.

making sabudana vada recipe

20. When one facet is mild golden, then solely flip them over with a slotted spoon. Don’t be in a rush to show them as uncooked vada will collapse within the oil.

When the vada appears crispy, mild golden, then solely gently flip them over.

making sabudana vada recipe

21. Flip over once more when the second facet is golden.

making sabudana vada recipe

22. Proceed to fry turning over a few occasions till the vada are evenly golden and crisp.

making sabudana vada recipe

23. Take away fried sabudana vada with a slotted spoon draining the additional oil within the pan.

making sabudana vada recipe

24. Place them on kitchen towels to take away extra oil. Fry all of the sago patties this manner. Fry the remaining batches of the ready vada on this method.

sabudana vada recipe

Serving Options and Make Forward

Sabudana Vada may be made for Hindu fasting days or a night snack. It’s crispy, scrumptious and tastes nice with a easy Coconut Chutney and even sweetened Curd (Yogurt).

To make the sweetened curd, add some sugar to the curd and blend it. If wanting time, you’ll be able to even serve with candy Tamarind Chutney or selfmade Tomato Ketchup. You too can get pleasure from it with Coriander Chutney.

Serve Sabudana Vada sizzling or heat. Within the images, I served them with a candy tamarind and crimson chilli chutney. I had made these as a night snack.

To make forward, boil, peel, mash and retailer the potatoes in your fridge a day prior. Roast peanuts and powder them. Refrigerate them for 1 to 2 days.

You’ll be able to soak the sabudana a day earlier and maintain it within the fridge after draining the water. Any leftover dough combination stays effectively within the fridge for 1 to 2 days.

overhead shot of sabudana vada arranged in a hexagon shape with a a red colored tamarind chilli chutney in a center bowl on a white plate on a dark blue board

Professional Suggestions

1. Soaking Sabudana

The sabudana (sago) must be actually soaked effectively. Not even slightly hardness needs to be left within the sago as these will shatter or burst within the oil when frying.

The water must be drained effectively. Use a sieve or a colander to empty the water. If there’s moisture within the combination, then you definitely gained’t get a correct form of the vada and they’ll get soggy. Because of this they may absorb a whole lot of oil and may even collapse within the sizzling oil.

2. Frying and Oil Temperature

Ideally the temperature of the oil for deep frying should be 180 levels Celsius to 190 levels Celsius (360 levels Fahrenheit to 375 levels Fahrenheit). With a deep fry or sweet thermometer you’ll be able to simply measure this temperature.

Fear not, if you happen to would not have a thermometer. You’ll be able to verify the temperature by including a small formed vada within the oil.

If it emerges on the floor steadily, and is scorching, effervescent, the oil is prepared. If the patty comes up slowly or is sunk on the backside of the pan, the oil is heat. The oil may be very sizzling, if it rises up on the floor too rapidly or briskly.

If the oil is sizzling, the patties will burn from exterior leaving the within portion raw. A lukewarm oil will result in the patties absorbing extra oil, making them loaded and soggy with oil.

For a extra crisper texture, it is advisable to brown them slightly additional. This may be achieved by frying for a couple of minutes extra.

If the vada or patties collapse or bursts whereas frying, then add some flour (buckwheat, amaranth, water chestnut flour) into the vada combination. If not making as a fasting snack, then add rice flour. 

3. Roasted Peanuts

You can use roasted peanuts that are unsalted. Provided that the peanuts are usually not roasted, then it is advisable to roast them. You can also make forward the roasted peanuts, powder them and refrigerate for 1 to 2 days.

If they’re roasted, then on roasting the pores and skin turns into flaky and you’ll take away the pores and skin simply from the peanuts together with your fingers or with the strategies I’ve described within the step-by-step information above.

Sabudana Vada Variations

  1. With Candy Potato: Swap potatoes with candy potatoes and make a candy tasting sago vada.
  2. With Onions: Usually onions and garlic and by no means added within the conventional sabudana vada recipe. If you’re prepared to experiment, you’ll be able to add onions or garlic to the vada dough combination.
  3. Nuts: An genuine and conventional sabudana vada recipe all the time options peanuts. Should you would not have peanuts, make the vada with out them or swap with cashews. Some contemporary grated coconut (about 2 tablespoons) may be added to the vada combination.
  4. Herbs: Be at liberty to omit coriander leaves on this sago vada recipe. You’ll be able to exchange coriander with about 1 tablespoon of mint leaves or add about 1 tablespoon of chopped curry leaves. Be aware that the style and taste will change with both mint or curry leaves.
  5. Spices: The one spice that offers some warmth and pungency within the sabudana vada recipe are inexperienced chillies. Decide so as to add some crushed black pepper (about ½ teaspoon) as a substitute of inexperienced chillies. For a spicy style and when not making for the fasting time, add ½ to 1 teaspoon of crimson chilli powder or cayenne pepper.
  6. Scaling: Based on your wants, you’ll be able to simply halve, double or triple this recipe.

FAQs

Why does my Sabudana Vada break in oil?

If the dough combination has extra moisture or if there’s not sufficient binding from the potatoes, the sago patties will break and collapse in oil.

How lengthy does sabudana take to soak?

It’s best to soak sabudana for 4 to five hours. Although relying on how onerous the sabudana pearls are, the time will fluctuate from a few hours to in a single day. So strive testing the sabudana you’ve and be certain that the pearls are tender and softened effectively after soaking.

Can I boil Sabudana as a substitute of soaking?

No, please by no means do this. All you’re going to get is a gluey, starchy combination that may by no means bind and might be a large number.

Can we retailer soaked Sabudana within the fridge?

Sure, you’ll be able to retailer soaked sabudana fridge for 1 to 2 days. Retailer them in a lined container.

Can I bake or air-fry Sabudana Vada?

You get the most effective texture and style from deep frying sabudana vada. If you’re feeling experimental, you’ll be able to attempt to bake or air-fry, however you gained’t get a crispy, fluffy and tender sabudana vada. They are often barely undercooked or chewy.

Extra Sabudana Recipes For You!

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closeup shot of a stack of sabudana vada on top of each other in a white plate with red chilli sauce in a white bowl

Sabudana Vada (Genuine Conventional Recipe)

Sabudana Vada is a well-liked savory deep fried snack made throughout Hindu fasting days, that includes tapioca pearls (sago), potatoes, peanuts and herbs. They’re naturally gluten-free and vegan. This idiot proof sabudana vada recipe offers you a brilliant scrumptious crispy vada with a tender and lightweight inside.

Prep Time 5 hrs

Cook dinner Time 30 minutes

Whole Time 5 hrs 30 minutes

Forestall your display from going darkish whereas making the recipe

Soaking Sabudana

  • You have to plan forward and soak the sago pearls. It is rather essential to soak the sago very well.IMPORTANT: Please chorus from utilizing un-soaked or under-soaked sabudana to keep away from scalding or burns as they may burst and shatter in oil when frying.
  • First optionally, utilizing a colander or mesh strainer rinse 1 cup sabudana calmly twice draining all of the water.

  • Soak the sabudana or sago in water for five hours at the least or in a single day. I soaked the sago pearls in a single day and by morning they’d change into tender.

  • When correctly soaked, the sabudana pearls might be tender with none onerous heart. Once you press the pearls between your forefinger and thumb, they need to get mashed simply with a floury moist texture in your fingers.

  • Should you really feel some hardness within the heart, then soak for some extra time. Drain all of the water very well from the soaked sabudana.

  • There shouldn’t be any water logged within the soaked pearls. Water will make the patties moist and sticky. The patties will absorb a great quantity of oil whereas frying making them loaded with oil. So drain the water very well. 

  • You’ll be able to choose to softly and calmly press the soaked pearls within the strainer with a spoon or spatula. Or put aside the pearls in a strainer (retaining a bowl beneath) for some 20 to half-hour dripping of any additional water.

  • After draining the water totally switch the sabudana in a mixing bowl and put aside.

Cooking Potatoes

  • Scrub and rinse 4 medium-sized potatoes totally in water first.

  • 1. Range-top stress cooker: Place the potatoes in a 3 litre cooker. Add water which nearly covers the potatoes. Stress prepare dinner potatoes for 10 to 12 minutes or 4 to five whistles on medium warmth.When the stress settles down by itself within the cooker, open the lid and verify the potatoes. Cross a knife or fork via the middle of the potatoes and it ought to slide simply with none resistance.
  • 2. Cooking in a pan: Take water and add peeled and chopped potatoes. The water ought to cowl the potatoes. Add a 2 to three pinches of salt if most well-liked. Cowl and simmer potatoes till fork tender. Drain the water very well. When the potatoes are tender, utilizing a strainer, drain all of the water. 

  • 3. For Immediate Pot cooking: Place a trivet within the inside metal of your Immediate Pot. Add 1.5 cups water. Place the rinsed potatoes on the trivet. Seal with the lid and place the valve to sealing. Press the guide/stress prepare dinner button and set the time to 10 or 12 minutes with excessive stress possibility.After you hear the beep when the stress cooking is full, wait for five minutes after which do a fast stress launch. Take away the potatoes with tongs and place them in a plate or tray. Verify the potatoes to see if they’re cooked tender with a fork or knife.
  • Let the potatoes change into heat. Later peel after which chop them or mash them.

Roasting Peanuts

  • On a skillet or in a shallow pan, roast the groundnuts/peanuts until they change into crisp and crunchy. Cool after which coarsely powder in a mortar-pestle or in a dry grinder. You’ll be able to even make a advantageous powder.

Making Sago Vada Combination

  • Add the mashed potatoes and coarsely floor roasted groundnuts to the sabudana within the mixing bowl.

  • Add edible rock salt, cumin seeds, sugar, ginger, inexperienced chillies, coriander leaves and lemon juice to the sabudana . Combine your complete combination very effectively.

  • Now take some portion of the combination in your palms and form them into flat spherical vada or patty. Put aside.

  • Repeat till you employ up your complete dough combination.

Deep Frying

  • Warmth oil for deep frying in a kadai. Add a tiny ball produced from the combination.

  • Fry it on medium flame. If this ball doesn’t break whereas frying, then you might be good to go. 

  • If it breaks, then add 1 to 2 tablespoons of rajgira atta (or amaranth flour) to the combination and blend effectively.

  • Now gently place the vada within the oil. Hold the warmth to medium or medium-high whereas frying. If the oil is heat, the vada will soak up a whole lot of oil and change into soggy.

  • Add the vada for frying relying on the scale of the kadai. Don’t crowd the kadai or pan.

  • When one facet will get golden, then solely flip the vada. In any other case, do not even contact as they could break if not cooked.

  • Flip over a few occasions in order to fry the sabudana vada evenly. Fry till they’re crisp and golden

  • Take away them with a slotted spoon. Place on kitchen paper towels to soak up extra oil. Fry the remaining batches of the combination this manner.

  • Serve sabudana vada sizzling or heat.

Serving Options

  • Sabudana Vada may be made for Hindu fasting days or a night snack too. It’s crispy and scrumptious and thus tastes nice with easy Coconut Chutney and even sweetened Curd (Yogurt).
  • To make the sweetened curd, you’ll simply want so as to add some sugar to the curd and blend it. If wanting time, you’ll be able to even serve with candy Tamarind Chutney or selfmade Tomato Ketchup.
  • You too can get pleasure from it with Coriander Chutney.

Make Forward Choices

  • To make forward, boil, peel, mash and retailer the potatoes in your fridge a day prior. Roast peanuts and powder them. Refrigerate them for 1 to 2 days.

  • You’ll be able to soak the sabudana a day earlier and maintain it within the fridge after draining the water.

  • Any leftover dough combination stays effectively within the fridge for 1 to 2 days.

Recipe Notes

1. Soaking The sabudana (sago) must be actually soaked effectively. Not even slightly hardness needs to be left within the sago as it will trigger the sago to burst within the oil whereas frying. 2. Moisture The water must be drained effectively. Use a strainer or a colander to empty the water. If there’s moisture within the combination, then you definitely gained’t get a correct form of the vada and they’ll change into soggy from inside. Because of this they may absorb a whole lot of oil whereas frying and may collapse within the sizzling oil. 3. Frying & Oil Temperature Ideally the oil should have a medium to medium-high warmth. You’ll be able to verify the temperature by including a small formed vada within the oil. If it emerges on the floor steadily, and is scorching, effervescent, the oil is prepared. If the patty comes up slowly or is sunk on the backside of the pan, the oil is heat. The oil may be very sizzling, if it rises up on the floor too rapidly or briskly. If the oil is sizzling, the patties will burn from exterior leaving the within portion raw. A lukewarm oil will result in the patties absorbing extra oil, making them loaded and soggy with oil. A highly regarded oil will burn the patties rapidly from exterior leaving the within portion below cooked. If the oil is heat, the patties will soak up oil, making them loaded with oil and soggy.  4. For extra crispy vada For a extra crisper texture, it is advisable to brown the vada slightly additional. This may be achieved by frying for a couple of minutes extra. 5. Pre-made roasted peanuts You can use roasted peanuts that are unsalted. Provided that the peanuts are usually not roasted, then it is advisable to roast them. You too can roast the peanuts a few days earlier than after which use them within the recipe.  If they’re roasted, then on roasting the pores and skin turns into flaky and you’ll take away the pores and skin simply from the peanuts together with your fingers. 6. Binding If the patties breaks or bursts whereas frying, then add some flour (buckwheat, amaranth, water chestnut flour) within the vada combination. If not making as a fasting snack, then add rice flour.  

Variations

  • With Candy Potato: Swap potatoes with candy potatoes and make a candy tasting patties.
  • With Onions: Historically onions and garlic and by no means added to the fasting sabudana vada recipe. If you’re prepared to experiment, you’ll be able to add onions or garlic to the vada dough combination.
  • Nuts: Once more an genuine and conventional sabudana vada recipe all the time options peanuts. Should you would not have peanuts, make the vada with out them or swap with cashews. Some contemporary grated coconut (about 2 tablespoon) may be added to the vada combination.
  • Herbs: Be at liberty to omit coriander leaves within the recipe. You’ll be able to exchange coriander with about 1 tablespoon of mint leaves or add about 1 tablespoon of chopped curry leaves. Be aware that the style and taste will change with both mint or curry leaves.
  • Spices: The one spice that offers some warmth and pungency within the recipe are inexperienced chillies. Decide so as to add some crushed black pepper (about ½ teaspoon) as a substitute of inexperienced chillies. For a spicy style and when not making for the fasting time, add ½ to 1 teaspoon of crimson chilli powder or cayenne pepper.
  • Scaling: Based on your wants, you’ll be able to simply halve, double or triple this recipe

Diet Details

Sabudana Vada (Genuine Conventional Recipe)

Quantity Per Serving

Energy 107 Energy from Fats 36

% Each day Worth*

Fats 4g6%

Saturated Fats 0.5g3%

Polyunsaturated Fats 0.5g

Monounsaturated Fats 2g

Sodium 88mg4%

Potassium 233mg7%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 5IU0%

Vitamin B1 (Thiamine) 0.05mg3%

Vitamin B2 (Riboflavin) 0.03mg2%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.2mg10%

Vitamin C 10mg12%

Vitamin E 1mg7%

Vitamin Okay 1µg1%

Calcium 10mg1%

Vitamin B9 (Folate) 12µg3%

Iron 1mg6%

Magnesium 21mg5%

Phosphorus 45mg5%

Zinc 0.3mg2%

* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Sabudana Vada recipe from the weblog archives first printed in September 2009 has been republished and up to date on 23 June 2021.


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