Sabudana Vada is a super delicious and crispy maharashtrian delicacy made with sago, mashed potatoes, ground peanuts, chillies, ginger and flavored with cumin, lemon juice and fresh coriander leaves. These sabudana vadas are vegan and gluten-free. They are best served with green chutney in the evening or mid-afternoon with hot cup of chai.
The BEST, perfectly fried and crispy sabudana vada ever! These sabudana vada are crispy from outside while soft from inside. Also. they are so simple and easy to prepare.
They are also known as Sago Vada or Tapioca Pearl Fritters or Sabudana Vadai, Sabudana Cutlet or Sabudana Tikki and mainly prepared during fasting season as they are gluten-free.
WHAT IS SABUDANA VADA?
Sabudana vada, also called ‘sabu vada’, is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting [ WIKI]
Sabudana vada is one of the traditional fasting foods in India made for festivals like ‘Hartalika‘, ‘Maha Shivratri’ and ‘Ganesh Chaturthi’.
WHAT ARE THE INGREDIENTS YOU WILL NEED?
These sabudana vadas requires very few ingredients,
- Tapioca Pearls/Sago/Sabudana – I have used medium size sago pearls here. They are easily available in all Indian grocery store.
- Potatoes – I have used russet potatoes, they have a dry and fluffy texture that helps in binding vada.
- Peanuts – They gives wonderful flavor and crunchiness to the vada. And helps to absorbs excess moisture in the vadas. Make sure to roast them first to use in this recipe.
- Green Chilies – Added to spice up the vadas. You can adjust the numbers as per your taste.
- Ginger – Gives nice flavor to vada, It is optional.
- Cilantro – It adds freshness and flavors, don’t skip this.
- Lemon juice – Use freshly squeezed lemon juice. Lime juice can also be substituted.
- Salt – Use regular salt or rock salt.
- Oil – For deep frying. For healthier version, you can even bake this vadas in oven or air fryer.
HOW TO MAKE SABUDANA VADA?
Wash and soak the sabudana with 1:1 ratio of water overnight or 6-7 hours based on the type and quality of sabudana.
Dry roast the peanuts on low flame until its crisp and then pulse in blender for few times until you get coarse powder.
Grate the boil potatoes and make sure to dry the boiled potatoes to avoid excess moisture.
Once the sabudana is soaked up all the water, it will be doubled in size and becomes soft. Keep in a colander for 15-20 minutes. It is must to drain the sabudana very well and make it moisture free.
In a large mix bowl, add soaked sabudana, grated potatoes, lemon juice, cumin seeds, salt, fresh coriander, green chilli and roasted peanuts.
Mix them well and make a dough-like ball. This dough mixture should be stiff so you can form the sabudana easily. It should not be soft and sticky. If it is soft then you can add a couple of tablespoons of wheat or plain or corn flour.
Grease your palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
Heat oil on medium heat in a pan, once is hot enough, add vadas to the oil one by one, don’t overcrowd.
Do not disturb them for a minute otherwise, they will break in the oil. Fry vadas until golden brown and crispy from both the sides.
Serve hot with hot cup of chai along with coriander chutney and tomato ketchup.
TIPS TO MAKE PERFECT SABUDANA VADA:
Here are some of the tips I used to follow:
- To check whether sabudana is soaked well, it will be mash well when press it in hand. Depending on the quality of sabudana, the soaking time will vary.
- If you don’t soak the sabudana properly, then it will absorb more water while frying.
- Always soak the sabudana with 1 : 1 ratio water. If the water is more, it will become soggy and if it is less, it will be raw from inside.
- Make sure to drain the sabudana well by keep in colander for 15 minutes once its soaked. If there is excess moisture the vadas will break while frying.
- Fry the vadas on medium flame, if the oil is not hot enough then vadas will absorb more oil.
- Grease your palms with oil before shaping the vadas to avoid sticking to the palm.
- If the dough mixture looks sticky then you can add a of tablespoon of wheat or plain or corn flour.
HOW TO SERVE SABUDANA VADA?
These vadas tastes amazing on its own with a hot cup of Chai. You can also serve them along with Green Chutney or Tomato Ketchup.
HOW TO STORE SABUDANA VADA?
These vadas can freeze very well. Shape the dough mixture like patties and arrange in a tray. Freeze it for 2 hours and then store in a air-tight container or zip-lock bag for a month.
Here are few recipes that that you can try,
SABUDANA VADA RECIPE:
INGREDIENTS:
1 cup sabudana, rinsed and soaked
2 large potato, boiled and grated
1 tsp cumin seeds
1/2 cup peanuts, roasted and pulsed
2 green chillies, finely chopped
1 tbsp ginger, grated
1 tbsp lemon juice
1/4 cup coriander, chopped
Salt to taste
oil for frying
DIRECTIONS:
- Wash and soak the sabudana with 1:1 ratio of water overnight or 6-7 hours based on the type and quality of sabudana.
- Make sure the boiled potato are dry and grated the potatoes.
- Dry Roast the peanuts on low flame until its crisp and then pulse in blender for few times until you get coarse powder.
- Once the sabudana is soaked up all the water, it will be doubled in size and becomes soft. Keep in a colander for 15-20 minutes. It is must to drain the sabudana very well and make it moisture free.
- In a large mix bowl, add soaked sabudana, grated potatoes, lemon juice, cumin seeds, ginger, salt, fresh coriander, green chilli and roasted peanuts.
- Mix them well and make a dough-like ball. This dough mixture should be stiff so you can form the sabudana easily. It should not be soft and sticky. If it is soft then you can add a couple of tablespoons of wheat or plain or corn flour.
- Grease your palms with little oil. And make round and flat vadas like tikkis or patty and keep aside.
- Heat oil on medium heat in a pan, once is hot enough, add vadas to the oil one by one, don’t overcrowd.
- Do not disturb them for a minute otherwise, they will break in the oil. Fry vadas until golden brown and crispy from both the sides.
- Serve hot with hot cup of chai along with coriander chutney and tomato ketchup.
RECIPE NOTES:
- To check whether sabudana is soaked well, it will be mash well when press it in hand. Depending on the quality of sabudana, the soaking time will vary.
- If you don’t soak the sabudana properly, then it will absorb more water while frying.
- Always soak the sabudana with 1 : 1 ratio water. If the water is more, it will become soggy and if it is less, it will be raw from inside.
- Make sure to drain the sabudana well by keep in colander for 15 minutes once its soaked. If there is excess moisture the vadas will break while frying.
- Fry the vadas on medium flame, if the oil is not hot enough then vadas will absorb more oil.
- Grease your palms with oil before shaping the vadas to avoid sticking to the palm.
- If the dough mixture looks sticky then you can add a of tablespoon of wheat or plain or corn flour.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
[…] Sabudana Vada […]
[…] Sabudana Vada […]