Sabudana Vada, one in every of our favourite fasting snacks is a crispy, gentle, savory and mildly candy patty that includes softened tapioca pearls (sago), mashed potatoes, crunchy peanuts, aromatic spices and recent herbs. It’s naturally gluten-free and vegan. This foolproof recipe offers you a brilliant scrumptious, crispy Sabudana Vada with a gentle and light-weight inside.
About Sabudana
Sabudana generally known as sago are round, small white pearls constructed from the roots of the cassava plant (tapioca, yuca). They’re additionally referred to as tapioca pearls and are eaten through the Hindu fasting interval.
The phrase “sabudana” is a Hindi phrase and a typical 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 thus clearly is heavy on carbs. They maintain you full for an extended interval and that is the rationale they’re included within the fasting meals.
Within the Indian Hindu custom, the Shravan month, Ekadashi days, Mahashivratri Festival and the Navratri interval are occasions when many religious Hindus maintain a quick (vrat/upvas).
The meals that’s taken through the quick doesn’t comprise onions, garlic, wheat merchandise, lentils or pulses. To know extra you possibly can test this compiled checklist of Ingredients for Navratri Fasting.
Throughout this time a number of recipes are constructed from these sago pearls. Sabudana vada is one such dish, other than the favored Sabudana Khichdi.
About Sabudana Vada Recipe
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 starch within the cooked potatoes support 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 possibly can see from my photographs) and an exquisite gentle heart.
It’s a satvik recipe, that means I don’t add onions or garlic and a whole lot of spices – however these are fried. This sabudana vada recipe is fail-proof and will be simply made by rookies.
The proportion of components primarily of potatoes and sago is completely balanced on this sabudana vada recipe. These excellent proportions lets you bind and type the patties effortlessly.
You received’t not find yourself with a soggy or damaged batch of the patties. Plus you possibly can 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 stupendous contact of nuttiness and sweetness within the vada. To not neglect some protein enhance.
Sabudana vada will be loved as a brunch or a night snack as nicely. In Mumbai, one will discover many candy outlets promoting this tasty snack.
The truth is, it’s a avenue meals in Mumbai in addition to Maharashtra and plenty of outlets and avenue distributors promote these crispy tasty snack.
Step-by-Step Information
Learn how to make Sabudana Vada
Soak Sabudana
1. It’s good to plan forward and soak the sago pearls. It is extremely necessary 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’ll burst and shatter in oil when frying.
First, utilizing a colander or mesh strainer rinse 1 cup sabudana calmly twice or thrice draining all of the water. Then soak the rinsed pearls in 2 to 2.5 cups water for five hours not less than or in a single day.
I at all times soak them in a single day and by morning they turn out to be properly gentle. Some kinds of sabudana can be soaked for two hours. I get a extremely exhausting 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.
Examine Soaked Sago
2. When correctly soaked, the sabudana pearls will probably be tender with none exhausting heart. While you press the pearls between your forefinger and thumb, they might get mashed simply with a floury texture in your fingers.
In the event you really feel some hardness within the heart, then soak for some extra time. When they’re softened nicely, 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.
Therefore these waterlogged patties will take in a great quantity of oil whereas frying making them loaded with oil. Additionally a whole lot of water within the patties could trigger them to shatter or collapse within the oil throughout deep frying.
So drain the water very well. You’ll be able to decide to softly and calmly press the soaked pearls within the strainer with a spoon or spatula. Or put aside the pearls in a strainer (maintaining a bowl beneath) for some 20 to half-hour dripping of any further 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.
Prep for Sabudana Vada
3. Scrub and rinse 4 medium-sized potatoes completely in water first. Then place the potatoes in a 3 litre cooker. Add water which nearly covers the potatoes.
Observe that you would be able to 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 interior 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/strain prepare dinner button and set the time to 10 or 12 minutes with excessive strain possibility.
4. For the stove-top strain cooker, boil potatoes for 10 to 12 minutes or 4 to five whistles on medium-heat.
5. Irrespective of how you’ve got cooked the potatoes, you should test if they’re tender and softened.
1. For the stove-top strain cooker, when the strain settles down by itself within the cooker, then solely open the lid and test the potatoes. Go a knife or fork by way of 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 strain cooking is full, wait for five minutes after which do a fast strain launch. Rigorously, take away the potatoes with tongs and place them in a plate or tray. Examine the potatoes to see if they’re cooked tender with a fork or knife.
3. For pan, test the cooked potatoes with a fork or knife. Then utilizing a strainer, drain all of the water.
Whether or not you’ve got cooked your potatoes on a stove-top or within the Immediate Pot, you must drain the water very well. Be sure that you do not need water logged within the cooked potatoes.
Let the potatoes turn out to be heat. Later peel after which chop them or crumble them. You’ll be able to even mash them.
Bear in mind to crumble or mash them very well. There should not be any potato chunks within the patty combination.
6. When the potatoes are cooking, you possibly can roast the peanuts. Warmth a pan or kadai and add ½ cup peanuts in it.
When you have pre-made roasted peanuts, then skip these steps on roasting peanuts.
7. On a low to medium warmth, stirring usually roast the peanuts. Use a heavy pan, in order that the peanuts don’t get burnt.
8. Roast the peanuts till you see a number of black chars or spots on their husks. They need to be crunchy and nicely roasted with no rawness or hardness within the heart.
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 possibly can maintain them.
Learn how to take away the peanut husks? Take the cooled peanuts in your palms and rub them along 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 may as well take them in a cotton kitchen towel. Deliver the perimeters of the serviette within the heart making a bundle after which rub the peanuts within the bundle along with your palms.
11. Grind to a semi-coarse powder. Hold the peanut powder apart. You’ll be able to even make a superb powder for those who like.
Make Sabudana Vada Combination
3. When the sabudana pearls are drained very well of any further water, take the pearls in a mixing bowl.
12. Add the mashed potatoes and coarsely roasted groundnuts to the sabudana within the mixing bowl.
13. Subsequent add 1 to 2 chopped inexperienced chilies (about ½ to 1 teaspoon), 1 teaspoon finely chopped ginger and a couple of tablespoons chopped coriander leaves. You’ll be able to skip coriander leaves for those who do not need them.
14. Squeeze 2 teaspoons lemon juice or based on your style.
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.
Combine and Form into Sago Patties
16. Mix and blend completely along with your arms or with a spoon. Examine the style and add extra salt, sugar and lemon juice if wanted.
17. Now take some portion of the combination in your arms and form them right into a flat spherical patty. This fashion dissipate all the sabudana dough combination. Put aside.
TIP: You’ll be able to rub a little bit of oil in your palms whereas forming the patties.
Deep Fry Sabudana Vada
18. Warmth oil for deep frying in a kadai (wok) or a pan. Hold the warmth to medium. While you see the oil shimmering, add a small patty. It ought to come up steadily and regularly within the oil.
If it breaks within the oil, then there’s extra moisture within the combination. To scale back the moisture, you should add some binding ingredient.
So you possibly can add some extra boiled mashed potatoes (you probably have it) or embody 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.
19. Gently place the patties in sizzling oil. Fry them at medium warmth. Don’t overcrowd the pan whereas frying.
20. When one aspect 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 to be like crispy, mild golden, then solely gently flip them over.
21. Flip over once more when the second aspect is golden.
22. Proceed to fry turning over a few occasions till the vada are evenly golden and crisp.
23. Take away the fried sabudana vada with a slotted spoon draining the additional oil within the pan.
24. Place them on kitchen towels to soak up extra oil. Fry all of the sago patties this fashion. Fry the remaining batches of the ready vada on this method.
Serving Ideas
Sabudana Vada will 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 possibly can even serve with candy Tamarind Chutney or do-it-yourself Tomato Ketchup. You may as well take pleasure in it with Coriander Chutney.
Serve Sabudana Vada sizzling or heat. Within the photographs, I served them with a candy tamarind and purple chilli chutney. I had made these as a night snack.
Though they style nice whereas sizzling or heat, you possibly can additionally decide to serve them at room temperature. A nicely made sabudana vada will stay gentle even after it cools.
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 nicely within the fridge for 1 to 2 days.
Knowledgeable Ideas
1. Soaking Sabudana
The sabudana (sago) must be actually soaked nicely. Not even slightly hardness must be left within the sago as these will shatter or burst within the oil when frying.
The water must be drained nicely. Use a sieve or a colander to empty the water. If there’s moisture within the combination, then you definitely received’t get a correct form of the vada and they’ll get soggy. In consequence they’ll take in 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 have to be 180 levels Celsius to 190 levels Celsius (360 levels Fahrenheit to 375 levels Fahrenheit). With a deep fry or sweet thermometer you possibly can simply measure this temperature.
Fear not, for those who do not need a thermometer. You’ll be able to test the temperature by including a small formed vada within the oil.
If it emerges on the floor regularly, 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, you should brown them slightly further. 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. Potatoes
The starch within the potatoes assist to bind these sago patties. Be sure you use potatoes which have a excessive to medium starch content material. Keep away from the kind of potatoes like new potatoes or child potatoes which have a low starch content material; because it won’t be straightforward to bind the patty combination and the sabudana vada could collapse or shatter within the oil whereas frying.
4. Roasted Peanuts
You may use roasted peanuts that are unsalted. Provided that the peanuts usually are not roasted, then you should 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 may take away the pores and skin simply from the peanuts along with your fingers or with the strategies I’ve described within the step-by-step information above.
Sabudana Vada Variations
- With Candy Potato: Swap potatoes with candy potatoes and make a candy tasting sago vada.
- With Onions: Usually onions and garlic and by no means added within the conventional sabudana vada recipe. In case you are prepared to experiment, you possibly can add onions or garlic to the vada dough combination.
- Nuts: An genuine and conventional sabudana vada recipe at all times options peanuts. In the event you do not need peanuts, make the vada with out them or swap with cashews. Some recent grated coconut (about 2 tablespoons) will be added to the vada combination.
- 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. Observe that the style and taste will change with both mint or curry leaves.
- Spices: The one spice that provides 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 purple chilli powder or cayenne pepper.
- Scaling: Based on your wants, you possibly can simply halve, double or triple this recipe.
FAQs
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.
It’s best to soak sabudana for 4 to five hours. Although relying on how exhausting the sabudana pearls are, the time will differ from a few hours to in a single day.
So attempt testing the sabudana you’ve got and be sure that the pearls are tender and softened nicely after 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 will probably be a multitude.
Sure, you possibly can retailer the soaked sabudana fridge for 1 to 2 days. Retailer them in a coated container.
You get one of the best texture and style from deep frying sabudana vada. In case you are feeling experimental, you possibly can attempt to bake or air-fry, however you received’t get a crispy, fluffy and gentle sabudana vada. They might be barely undercooked or chewy.
Extra Sabudana Recipes For You!
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
Navratri & Fasting Recipes
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Sabudana Vada Recipe | Learn how to make Sabudana Vada
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 gentle and light-weight inside.
Prep Time 5 hrs
Prepare dinner Time 30 minutes
Whole Time 5 hrs 30 minutes
Forestall your display from going darkish whereas making the recipe
Soaking Sabudana
- It’s good to plan forward and soak the sago pearls. It is extremely necessary 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’ll 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 not less than or in a single day. I soaked the sago pearls in a single day and by morning that they had turn out to be gentle.
When correctly soaked, the sabudana pearls will probably be tender with none exhausting heart. While you press the pearls between your forefinger and thumb, they need to get mashed simply with a floury moist texture in your fingers.
In the event 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 take in a great quantity of oil whereas frying making them loaded with oil. So drain the water very well.
You’ll be able to decide to softly and calmly press the soaked pearls within the strainer with a spoon or spatula. Or put aside the pearls in a strainer (maintaining a bowl beneath) for some 20 to half-hour dripping of any further water.
After draining the water completely switch the sabudana in a mixing bowl and put aside.
Cooking Potatoes
Scrub and rinse 4 medium-sized potatoes completely in water first.
- 1. Range-top strain 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 strain settles down by itself within the cooker, open the lid and test the potatoes. Go a knife or fork by way of 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 interior 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/strain prepare dinner button and set the time to 10 or 12 minutes with excessive strain possibility.After you hear the beep when the strain cooking is full, wait for five minutes after which do a fast strain launch. Take away the potatoes with tongs and place them in a plate or tray. Examine the potatoes to see if they’re cooked tender with a fork or knife.
Let the potatoes turn out to be 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 turn out to be 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 superb 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 all the combination very nicely.
Now take some portion of the combination in your arms and form them into flat spherical vada or patty. Put aside.
Repeat till you utilize up all the dough combination.
Deep Frying
Warmth oil for deep frying in a kadai. Add a tiny ball constructed 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 nicely.
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 take in a whole lot of oil and turn out to be soggy.
Add the vada for frying relying on the scale of the kadai. Don’t crowd the kadai or pan.
When one aspect 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 fashion.
Serve sabudana vada sizzling or heat.
Serving Ideas
- Sabudana Vada will 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 possibly can even serve with candy Tamarind Chutney or do-it-yourself Tomato Ketchup.
- You may as well take pleasure in 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 nicely within the fridge for 1 to 2 days.
Recipe Notes
1. Soaking The sabudana (sago) must be actually soaked nicely. Not even slightly hardness must be left within the sago as this may trigger the sago to burst within the oil whereas frying. 2. Moisture The water must be drained nicely. Use a strainer or a colander to empty the water. If there’s moisture within the combination, then you definitely received’t get a correct form of the vada and they’ll turn out to be soggy from inside. In consequence they’ll take in a whole lot of oil whereas frying and may collapse within the sizzling oil. 3. Frying & Oil Temperature Ideally the oil will need to have a medium to medium-high warmth. You’ll be able to test the temperature by including a small formed vada within the oil. If it emerges on the floor regularly, 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 extremely popular oil will burn the patties rapidly from exterior leaving the within portion beneath cooked. If the oil is heat, the patties will take in oil, making them loaded with oil and soggy. 4. For extra crispy vada For a extra crisper texture, you should brown the vada slightly further. This may be achieved by frying for a couple of minutes extra. 5. Pre-made roasted peanuts You may use roasted peanuts that are unsalted. Provided that the peanuts usually are not roasted, then you should roast them. You may as well 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 may take away the pores and skin simply from the peanuts along 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. In case you are prepared to experiment, you possibly can add onions or garlic to the vada dough combination.
- Nuts: Once more an genuine and conventional sabudana vada recipe at all times options peanuts. In the event you do not need peanuts, make the vada with out them or swap with cashews. Some recent grated coconut (about 2 tablespoon) will 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. Observe that the style and taste will change with both mint or curry leaves.
- Spices: The one spice that provides 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 purple chilli powder or cayenne pepper.
- Scaling: Based on your wants, you possibly can simply halve, double or triple this recipe
Vitamin Information
Sabudana Vada Recipe | Learn how to make Sabudana Vada
Quantity Per Serving
Energy 107 Energy from Fats 36
% Day by 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%
* P.c Day by day Values are based mostly on a 2000 calorie eating regimen.
This Sabudana Vada recipe from the weblog archives first revealed in September 2009 has been up to date and republished on February 2023.
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