Sabudana Vada recipe with step by step photo and video recipe
What is sabudana vada?
Sabudana vada recipe is a popular Maharastrian snack made using sago or tapioca pearls. It has crispy exterior and soft interior, with the crunch of peanuts and freshness of coriander etc. The best part about this recipe, apart from being very delicious, is that sabudana can be used during fasting. Typically it is deep fried, but in this recipe vadas have been fried in appam pan using minimum oil.
Let’s talk about the ingredients for Sabudana Vada
Sabudana and boiled potatoes are needed to make sabudana vada. Sabudana plays a crucial role. Ensure to use good quality of sabudana; also ensure to soak it properly. I have never made any sago based recipe without peanuts. So here also peanuts are used. I have made the non fasting recipe. You may replace the salt with fasting salt and instead of rice flour you may add kuttu ka aata, and make sabudana vada during fasts using this recipe.
Other fasting recipes on the blog are
Craving for some snacks, try
Sabudana Vada Recipe
Course Breakfast, Snacks
Prep time 15 minutes
Cook time 15 minutes
Serving 15-20 vadas, depending on the size
Ingredients for Sabudana Vada
1 cup tapioca pearls (sabudana)
4 medium boiled potatoes, mashed
½ cup roasted peanuts, coarsely crushed
1 tsp ginger, finely chopped
1 green chilli, finely chopped
Handful of coriander, finely chopped
Juice of 1 small lemon
2 tbsp rice flour
Salt to taste
½ tsp red chilli powder
½ tsp black pepper powder
Oil for frying
How to make Sabudana Vada
1. Soak sabudana
Wash 1 cup sabudana. To do that place sabudana in a colander and place under running water. Wash till white substance releases. Once it stops, sabudana can be soaked. To soak it add enough water so that sabudana remains covered with water. Leave for 4-6 hours.
2. Mix soaked sago and boiled potatoes and spices
After 4-6 hours, sabudana will be soft. In a mixing bowl add soaked sabudana and 4 mashed boiled potatoes. Add handful of chopped coriander, 1 chopped green chilli, 1 tsp finely chopped ginger, juice of 1 lemon, salt to taste, ½ tsp red chilli powder, ½ tsp black pepper powder
Tip: Check sabudana before using. Take a pearl and press it. It should not at all be hard . If it is just sprinkle some more water and soak for another hour. If the sabudana is soft but there is some unabsorbed water, just spread entire sabudana on a kitchen towel and leave it for 15-20 minutes.
3. Add remaining ingredients
Add 2 tbsp rice flour and ½ cup roasted and coarsely crushed peanuts. Mix everything together.
4. Make balls
Make balls out of the above mixture.
5. Fry vada
Heat an appam pan. Add few drops of oil in each section. Place the balls in them. Keep rotating. Cook on low flame till they turn golden brown. Add more oil if required.
Tip: I fill the section in the centre with some oil. Then add few drops in each section out of this one.
6. Bon appétit
Serve sabudana vada with green chutney.
- You may also add 1-2 tsp sugar.
- You may also add cashew nuts and raisins.
Watch a quick video – how to make Sabudana vada recipe | Sabudana Vada