Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas
by Tarla Dalal
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sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with 40 amazing images.
Sabudana Vada is one of the most traditional and all-time favourite fasting foods. Learn how to make sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat |
These unique stuffed sabudana vadas are made with a filling of coconut chutney, boiled potatoes, crushed peanuts, and soaked sabudana. This unique combination of ingredients gives the vadas a unique texture and pleasing flavor.
We have innovated the traditional sabudana vada recipe by stuffing it with a delicious coconut chutney. The chutney should be thick enough to be easily stuffed into the vada mixture.
This flavourful sabudana vada stuffed with coconut chutney is a delightful treat with a unique flavor and texture. The coriander and green chilies add a bright and refreshing zest.
pro tips to make sabudana vada: 1. You can skip adding coriander if you don’t have it while fasting. 2. For a richer flavor, you can add 1 tablespoon of ghee to the sabudana mixture. 3. Be careful not to overfill the vadas and seal them properly as they may break when frying.
Enjoy sabudana vada stuffed with coconut chutney recipe | stuffed sabudana vada | chutney stuffed sabudana vada for vrat | with detailed step by step photos.
For sabudana vada stuffed with coconut chutney- To make sabudana vada stuffed with coconut chutney, soak the sabudana in a deep bowl with enough water overnight. Drain well.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the sabudana-potato mixture and the coconut chutney into 12 equal portions and keep aside.
- Flatten a portion of the sabudana-potato mixture into a 75 mm. (3") diameter circle and place a portion of the coconut chutney in the centre.
- Bring together the edges in the centre to seal the stuffing and shape it into a round ball and then lightly flatten it. Keep aside.
- Repeat steps 4 and 5 to make 11 more stuffed sabudana vadas.
- Heat the oil in a deep non-stick pan and deep-fry a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the sabudana vada stuffed with coconut chutney immediately with peanut curd chutney.
Sabudana Vada Stuffed with Coconut Chutney Video by Tarla Dalal
Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas recipe with step by step photos
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Nutrient values (Abbrv) per vada
Energy | 137 cal |
Protein | 1.9 g |
Carbohydrates | 11.2 g |
Fiber | 1.3 g |
Fat | 9.7 g |
Cholesterol | 0 mg |
Sodium | 3.8 mg |
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