Sabudana Vada Recipe

रेसिपी को हिन्दी में पढ़े

Sabudana vada recipe – fried, crispy fritters made from tapioca pearls, mashed potatoes and peanuts.

Sabudana Vada Recipe | How to make sabudana vada

It is usually made during the vrat or upvaas like Navratri vrat, ekadasi, maha shivratri or Janmashtami. As navratri is going on, I thought of sharing it here. But it is not restricted for the fasting only. You can make these any time of the year.

The texture of this sabudaba vada is crispy from outside and soft from inside. You will get the crunch of peanuts in each and every bite.It has very slight sweet taste. Also it has lightly spiced taste from green chilies.

These sabudana vada are my family favorite. We make this once in awhile even though we are not keeping fast on that day. Hubby likes to eat it with hot cup of tea. It is best to have during the rainy days.

This snack is from the Maharashtra region. In Mumbai, you will find it at street stalls selling these vada. Yes it is true, it is a street food in Bombay.

Check out more sabudana recipes
Sweet potato sabudana vada  //  Sabudana khichdi  //  Dahi sabudana  //  Sabudana dosa  //  Sabudana kheer


How to make Sabudana vada recipe (Step by Step Photos):


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1) Wash sabudana very well. Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana. Mine required 5-6 hours soaking only. TIP: Always use shallow bowl to soak sabudana. Never use deep bowl. Add enough water up to just 1 ½ inches above the sabudana.
Sabudana Vada Recipe | How to make sabudana vada

2) after the soaking time, they will swell up almost all the water and it will become more than double in size.
Soaked Sabudana overnight

3) Drain all the water and keep in colander for 15-20 minutes. It is must to drain the sabudana very well and make it moisture free. this helps to avoid the stickiness.
Draining Soaked sabudana

4) when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
Sabudana Vada Recipe | How to make sabudana vada

3) While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool and grind into a coarse powder.
Sabudana Vada Recipe | How to make sabudana vada

4)Take sabudana, boiled mashed potatoes, coarsely ground peanuts, ginger paste, green chilies, cilantro, cumin seeds, salt, sugar and lemon juice in a bowl.
Sabudana Vada Recipe | How to make sabudana vada

5) Mix them well and make 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 couple of tablespoons of rajgira atta or singhare ka atta.
Sabudana Vada Recipe | How to make sabudana vada

6) Now heat the oil in a pan on medium-high heat for deep frying. Meanwhile grease your palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
Sabudana Vada Recipe | How to make sabudana vada

7) Oil should be hot enough (more hot than usual all frying). How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying. Slide vadas gently into hot oil. Do not disturb them for a minute otherwise they will break in the oil. then you can flip it. Fry 3-4 vadas at a time. Do not over crowd vadas. And deep fry on both sides till it becomes golden brown.
Sabudana Vada Recipe | How to make sabudana vada

8) Drain on paper towel lined plate. Repeat the same for rest of the vadas.
Sabudana Vada Recipe | How to make sabudana vada

serve this sabudana vada hot/warm. If you are serving is later than it will lose its crispness.

Serving suggestion: On regular days, sabudana vada can be served with ketchup or coriander chutney. But if serving on fasting or vrat, you can serve with faraali green chutney.

Tips to make perfect sabudana vada recipe:

I have mentioned all the possible tips in the instruction itself, But here I am summarizing the important points to keep in mind.

  • First of all, sabudana should be soaked well. When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard even after frying the vadas. And you will feel it while biting.
  • Secondly, sabudana should be drained very well. There should not be moisture in it. If water is present in the sabudana then the vada mixture will become sticky. So let it drain for good 15-20 minutes.
  • By any chance or mistake, if the mixture becomes soft and sticky. You can add couple of tablespoons of rajgira atta or singhare ka atta or kuttu ka atta and mix. This flour will absorb the extra moisture.
  • While shaping sabudana vada, grease your palm with little oil. So vadas won’t stick to your palm. Shape 5-6 vadas and it will start to stick. So wash your hands or wipe it with kitchen towel, grease again then and make vadas.
  • Oil should be hot enough while frying otherwise vada. Meaning the gas heat should be on medium-high. If not hot enough then vada will soak more oil. Or it may break or fall apart in oil. If it is too hot then it will get burn.
  • After you slide the vada into hot oil, Do not disturb them for 1 minute. After that you can move around or flip. If you do so then vada will break and everything becomes messy.
  • After frying one batch, oil temperature might get down a little bit. So let the oil heat up again to right temperature then start frying next batch.

Sabudana Vada Recipe | How to make sabudana vada

Sabudana Vada Recipe | How to make sabudana vada
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Sabudana vada recipe (How to make Sabudana Vada)

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Indian
Prep Time 6 hours
Cook Time 25 minutes
Total Time 6 hours 25 minutes
Yield 20 vadas
Author Kanan

Ingredients (1 cup = 240 ml)

  • ¾ cup Sabudana (Sago or Tapioca pearls)
  • 2 medium or 1 ½ cups Potatoes boiled, peeled and mashed
  • ½ cup Peanuts roasted
  • 1 teaspoon Cumin seeds
  • 1 ½ teaspoon Ginger paste or freshly grated or crushed
  • 5-6 Green chilies chopped finely
  • 3 tablespoons Cilantro or coriander leaves chopped finely
  • 2 teaspoons Lemon juice
  • 1 teaspoon Sugar
  • Rock salt (sendha namak) to taste
  • Oil for deep frying

Instructions

Preparation:

  1. Wash sabudana very well. Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana. Mine required 5-6 hours soaking only.
  2. It will become more than double in size after soaking.
  3. when you press between your fingers it should mash easily.
  4. Drain all the water and keep in colander for 15-20 minutes. It is must to drain the sabudana very well and make it moisture free.
  5. While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool and grind into a coarse powder.

Making sabudana vada recipe:

  1. Take sabudana and rest of the vada ingredients except oil in a bowl.
  2. Mix them well and make 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 couple of tablespoons of rajgira atta or singhare ka atta.
  3. Now heat the oil in a pan on medium-high heat for deep frying.
  4. Meanwhile grease your palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
  5. Oil should be hot enough. Once hot slide vadas gently into hot oil.
  6. Do not disturb them for a minute otherwise they will break in the oil.
  7. then you can flip it. And deep fry on both sides till it becomes golden brown.
  8. Drain on paper towel lined plate.
  9. Repeat the same for rest of the vadas.

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