No fry sabudana vada recipe. Make Sabudana Vada without frying in oil

No fry sabudana vada recipe: It is as important to be delicious to eat during the fast as to take care of health. Often we think that only boiled and ordinary food can be eaten during the fast, but if you want to make something special, delicious and healthy, then sago vada can be a great option. Along with this, chutney can also be prepared according to the fast, which will double the taste of this dish. So let’s know the simple method of making sago vada and chutney fryed without oil.

Method of making sago vada
To make sago vada, first take half a cup of sago. Keep in mind that use big sago, because it makes the vadas more crispy and tasty. Wash the sago thoroughly and soak it in water. Keep it for 2 hours, but if you want, you can soak it overnight.

Now add half a cup of roasted and crushed peanuts, along with 1/4 cup finely chopped coriander leaves, two green chillies (finely chopped), one tablespoon finely chopped ginger, two boiled potatoes (mashed) and rock salt according to taste. Mix all these things well.

Mash the mixture with light hands so that the vada can be well binded. If the mixture looks slightly dry, you can make balls by applying a little oil on the palms. These balls should be exactly small in size like laddus.

Now, flatten these balls a little bit and keep them in the pan to cook. Heat the pan in advance and add some peanut oil to it. Peanut oil is suitable in fast. After adding oil, keep these vadas in the pan and brush a little oil on top of them. Cover the pan and let it cook for 3 to 4 minutes on low medium flame.

Meanwhile, you can also make sago vadas in the air fryer. Bake them in the air fry for 20 minutes, without oil. This vada will be delicious and crispy in low oil, yet.

Fasting chutney recipe

It is necessary to increase the taste of chutney with sago vadas. For this, add half a cup finely chopped coriander leaves, 2 inch ginger, 4 green chillies, 2 tablespoons of roasted peanuts, 2 tablespoons of curd, rock salt and a little water, grind all the things well. This chutney is a great combination with sago vade.

Wade cooking
When the vadas are cooking in the pan, keep turning the vadas every 2 minutes so that they can cook from every direction. Its size will increase while cooking the vada, because the sago swells. When Vada becomes golden brown and crispy, then understand that Vada is ready.