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Sabudana Vada with Khatti-Meethi Farali Kadhi is a delicious and easy-to-make combination, perfect for vrat (fasting) or upvas days. Sabudana vada is a crispy and flavourful dish made with sago pearls, potatoes, peanuts, and spices. These vadas are crunchy on the outside and soft on the inside. When served with khatti-meethi farali kadhi—prepared with peanuts, buttermilk, and mild spices—it creates a delightful taste that is loved by the whole family.
To ensure that you achieve perfectly crispy sabudana vadas and flavourful farali kadhi on your first attempt, I’m sharing the correct ingredient ratios along with a few fail-safe tips.
- Proper Soaking of Sabudana: Soaking sabudana correctly is crucial for this recipe. I use a 1:¾ or equal ratio of sabudana to water for soaking. Using excess water can make the sabudana soggy, leading to vadas that separate while frying due to excess moisture.
- Potato Proportion & Preparation: The amount of grated potatoes should be half the quantity of soaked sabudana. Ensure the boiled potatoes are completely cooled before using them, as moisture in warm potatoes can cause the vadas to absorb excess oil while frying.
- Peanut Powder for Better Texture: Adding crushed peanut powder to the vada mixture helps absorb excess moisture, ensuring the sago pearls remain separate and the vadas turn out crispier.
- Frying at the Right Temperature: Fry the sabudana vadas on medium flame until they turn golden and crispy on both sides.
Tips for Making Farali Kadhi:
✔ Using Peanuts for Thickness: Instead of peanut powder, I use peanut paste to give the kadhi a rich texture and enhance its flavor. You can also make farali kadhi using rajgira flour or any other fasting-friendly flour.
✔ Choice of Yogurt/Curd: The yogurt used for kadhi should be slightly sour—avoid fresh curd. Before mixing it with besan (gram flour), whisk it to a smooth consistency to prevent lumps.
✔ Balancing Flavors: Adding sugar or jaggery balances the sourness of the curd and enhances the overall taste of the kadhi.
✔ Cooking Time & Flame: Cook the kadhi on low flame and do not rush the cooking process. Proper cooking ensures the kadhi doesn’t have a raw taste or unpleasant smell.
Recipe video
Farali Sabudana vada with kadhi recipe | sabudana vada and farali kadhi | farali kadhi
Ingredients
For sabudana vada
- 1 cup sabudana
- ¾ cup water
- 2 medium size or 1 cup grated potatoes
- ½ cup peanut powder
- 2 tbsp green chilli paste
- Salt to taste
- 1 tsp lemon juice
- ½ cup coriander leaves
- 1 tsp cumin seeds
- Pinch of kashmiri red chilli powder - optional
- Oil for frying
For farali kadhi
- ½ cup singdana
- 3 green chilli
- 1 inch ginger
- 1 cup curd
- 2 cup water
- 2 tbsp ghee
- 1 tsp cumin seeds
- Some curry leaves
- 2 dry red chilli
- Salt to taste
- 1 tsp sugar
- 1/8 tsp black pepper powder
- Some coriander leaves
Instructions
Making Sabudana Vada
- Rinse 1 cup of sabudana well until the water runs clear.
- Soak it in ¾ cup of water overnight or for 4-6 hours.
- After soaking, the sabudana should have absorbed all the water. It should be soft—press it with a finger to check if it crushes easily.
- In a mixing bowl, add soaked sabudana, 1 cup grated potatoes, ½ cup peanut powder, 2 tbsp green chili paste, salt to taste, 1 tsp lemon juice, ½ cup coriander leaves, 1 tsp cumin seeds, and a pinch of Kashmiri red chili powder. Mix well.
- Ensure the vada mixture is properly bound together (refer to the video).
- Take some mixture and shape it into a round patty.
- Heat oil in a pan, then add the vadas one by one and fry them on medium heat until they turn golden brown and crispy on both sides.
- Drain the fried vadas on a wire rack. Repeat the frying process for all the vadas in the same way.
- Serve the sabudana vada with farali kadhi.
Making Farali Kadhi
- In a mixer jar, add ½ cup peanuts, 3 green chilies, 1-inch ginger, ¼ cup coriander leaves, and ½ cup water. Grind to a fine paste and keep it aside.
- In a mixing bowl, add 1 cup curd and 2 cups water. Mix well; the kadhi mixture is ready. Keep it aside.
- In a pan, heat 2 tbsp ghee and add 1 tsp cumin seeds, some curry leaves, 2 dry red chilies, and some coriander leaves. Sauté.
- Add the ground peanut paste and sauté until the ghee releases from the sides.
- Then add the kadhi mixture, salt, 1 tsp sugar, and 1/8 tsp black pepper powder, and mix well.
- Stir continuously until the mixture starts boiling.
- Lower the flame and cook the kadhi for 5-7 minutes.
- Farali kadhi is ready. Serve it with sabudana vada.
Notes
- Addition of coriander leaves to tempering enhances the taste of kadhi.
- Sauté singdana paste until ghee releases from its sides.
- 1 cup curd and 2 cups water are the perfect proportion for the kadhi mixture.
- Stir the kadhi mixture until it starts to boil.
- Boil kadhi on low flame for 5-7 minutes.
- Use only ¾ cup water to soak 1 cup sabudana. Do not add more water while soaking.
- If excess water is used for soaking sabudana, it absorbs more water, generating steam while frying vada, causing it to separate.
- 1 cup grated potatoes with 2 cups soaked sabudana is the perfect ratio.
- Singdana powder absorbs water from the vada mixture, making it crispy.
- Fry vada on a medium flame.