Sabudana Vada Recipe


One of the most delicious snacks that I relish is Sabudana Vada.

It is a popular deep-fried snack that is easily available at any street-side shops in India. It is also widely consumed as breakfast or a tea-time snack.

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six sabudana vada kept in a plate above a white and black table cloth

What is Sabudana?

Sabudana, also known as tapioca pearls, are tiny white pearls made from the roots of the cassava plant. Furthermore, Sabudana is also naturally gluten-free and vegan.

Tapioca pearls or sago is also known as Sabudana in Hindi.

What is Sabudana Vada?

Sabudana Vada is made with tapioca pearls (sago), potatoes, peanuts, and some spices. This beautiful dish just needs a handful of ingredients to make it so flavourful and filling.

Here is a detailed recipe with step-by-step photos to help you make a fail-proof sabudana vada that is delicious, mildly sweet, and crispy.

Important Tips:-

This sabudana vada recipe is made in Maharashtrian style and meets the guidelines if you are making it for vrat (fasting).

  • The use of boiled potatoes is essential in this recipe as it helps in binding the patties together. If you do not like using regular potatoes, you may opt for sweet potatoes.
  • Coarse peanut powder is another ingredient that , I would not trade off as it makes the recipe flavourful, along with helping us meet the protein intake of our body.
  • Most Importantly, this recipe needs a bit of planning as the sago needs to be soaked overnight before you make the patties.

Directions to make Sabudana Vada

1. Firstly, take 1 cup of sabudana in a colander and rinse it 1-2 times under running water until the starch is removed, then place it in a bowl with 1-1.5 cups of water and soak it overnight.

(Avoid using un-soaked sabudana as it might burst or scatter in the oil while frying.)

2. The following day, the sabundana pearls might have soaked well. Rinse the excess water using a colander.

Sago pearls in a white bowl

3. Then rinse 02 small potatoes and boil them until fork- tender. To boil the potatoes, you may use an instant cooker, pressure cooker, or a regular pan.

potatoes sliced in two pieces submerged in water in a pressure cooker

4. While the potatoes are boiling, we can proceed with roasting the peanuts.

Heat a pan, add 03 tbsp peanuts, and roast it on medium heat.

Keep stirring until it looks a bit charred and well roasted.

peanuts kept in a black non stick pan.

5. Transfer the peanuts to a plate and let them cool. Once it cools, transfer to a dry grinder and pulse it to a coarse powder. Alternatively, you may also use a mortar and pestle to make a coarse powder.

coarse peanut powder in a mixer grinder placed above a table cloth.
  • Making Sabudana Vada Mixture

6. Take 1 cup sabudana in a mixing bowl and add mashed potatoes and coarse peanut powder to the bowl.

sago pearls, caorse peanut powder and mashed potatoes in a wide glass bowl

7. Then add 1-2 finely chopped green chilly, 2 tbsp coriander leaves, 1 tsp cumin powder, 1 tsp pepper powder, 1 tsp ginger garlic paste, and pink salt to taste.

sago pearls, caorse peanut powder and mashed potatoes, green chilly and coriander leaves in a wide glass bowl

8. Mix it thoroughly using your hands or a spoon, taste it, and add more salt if needed.

sago pearls, caorse peanut powder and mashed potatoes, green chilly and coriander leaves in a wide glass bowl

9. Now, take a tiny amount of mixture in your palm and start circling it into a patty.

five sabudana vada kept  in a plate above a white and black table cloth

Frying the Sabudana Vada

10. Heat oil in a deep Kadai (wok) on medium heat. When the oil starts shimmering, add one patty gently to the oil. It should rise steadily in the oil.

oil in a deep wok

11. Make sure the bottom side of the vada is fried well and looks golden before flipping it to the other side.

sabudanan wada being fried in oil in a deep wok

12. Fry on both sides until lightly golden.

sabudana vada being lifted with a strainer from deep frying

13. Remove on a kitchen towel to drain excess oil.

Sabudana vada kept in a towel lined pate

14. Serve with yogurt or tomato ketchup

six sabudana vada kept in a plate above a white and black table cloth

Recipe-

six sabudana vada kept in a plate above a white and black table cloth

Sabudana Vada

SLICES OF LIME
Sabudana Vada consists of tapioca pearls (sago), potatoes, peanuts, and some spices. It is made with few ingredients, yet it's so flavorful and filling.
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 2

Ingredients
  

  • 1 cup Sabudana Sago or tapioca pearls
  • 2 potatoes
  • 3 tbsp peanuts
  • 1-2 green chilly finely chopped
  • 1 tsp ginger garilc paste
  • 1 tsp cumin powder
  • 1 tsp black pepper powder
  • pink salt to taste
  • 2 tbsp coriander leaves

Instructions
 

  • Firstly, take 1 cup of sago in a colander and rinse it 1-2 times under running water until the starch is removed.
  • Next, place it in a bowl with 1-1.5 cups of water and soak it overnight
  • The following day, the sago pearls might have soaked well. Rinse any excess water using a colander and keep the sago aside.
  • Then rinse 02 potatoes well and boil them in enough water until fork- tender. You may use an instant cooker, pressure cooker, or a regular pan to boil the potatoes.
  • While the potatoes are boiling, we can proceed with roasting the peanuts.
  • Heat a pan and add 03 tbsp peanuts and roast it on medium heat. Keep stirring until it looks a bit charred well roasted
  • Transfer the peanuts to a plate and let them cool for a while.
  • Once cooled, add them to a dry grinder and pulse to a coarse powder. Alternatively, you may also use a mortar and pestle to make a coarse powder..

Making Sabudana Vada Mixture

  • Now take the sabudana in a mixing bowl and add mashed potatoes and coarse peanut powder to the bowl.
  • Then add 1-2 finely chopped green chilly, 2 tbsp coriander leaves, 1 tsp cumin powder, 1 tsp black pepper powder, 1 tsp ginger garlic paste, and pink salt to taste
  • Mix it thoroughly using your hands or a spoon, taste it, and add more salt if needed.
  • Now, take a tiny amount of mixture in your palm and start circling it into a patty.

Frying the Sabudana Vada

  • Heat oil in a deep Kadai(wok) or a pan on medium heat. When the oil starts shimmering, add one patty gently in the oil. It should rise steadily in the oil.
  • Make sure the bottom side is fried well and looks golden before flipping it to the other side.
  • Fry on both sides until lightly golden.
  • Remove on a kitchen paper towel to drain excess oil.
  • Serve hot with yogurt or tomato ketchup
Keyword Sabudana Vada


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