Sabudana Vada

Sabudana vada, also known as sago vada is a popular dish originating from the Indian state of Maharashtra. Sabudana vada is a popular Indian snack, enjoyed during fasting periods, particularly during Hindu festivals like Navratri, Ekadashi, Mahashivratri and other fasting days. It is made with soaked sabudana (tapioca pearls), boiled potatoes, roasted peanut, few spices and fresh herb like coriander leaves/cilantro.

Fasting has so many different meanings. There are several version of fasts. From not eating at all, to just thriving on water to enjoying platters full of fast friendly foods. During Hindu fasts, certain grains, spices and foods are avoided.

Sabudana is one of the few ingredients allowed during fasts. Sabudana is made from the starch extracted from the cassava root. It is rich in carbohydrates, which will help to stay full for longer and have plenty of energy.

Here I am sharing easy and delicious sabudana vada recipe with step by step instructions and video. This crispy sabudana vada is vegan, gluten free and soy free. These vadas are crispy from outside and soft from inside, they are so addictive and yet easy to make. You can pair these delicious vadas with green chutney or plain yogurt/curd.

Recipe Video for Sabudana Vada

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How to make sabudana Vada

Take 1 cup sabudana in a bowl. Rinse them properly at least for 2 times.

Soak the sabudana in ¾ cup water for 4 hours or overnight until they become soft.

In a large mixing bowl, combine the soaked sabudana, 4 chopped green chilies, 1 tsp grated ginger, 1 tsp cumin seeds, ½ cup roasted ground peanut, 2 boiled potatoes, 2 tbsp coriander leaves, 1 tsp lime juice, rock salt as per your taste and mix everthing well to form a dough like consistency.

Take small portions of the mixture and shape them into a small round patties or tikkis.

While you shape the vadas, heat oil in a deep frying pan over medium heat.

Once the oil is hot, carefully slide in the shaped vadas.

Turn occasionally and fry vadas until they turn golden brown and crisp on both sides.

Once done, take out the vadas on a paper towel.

Serve the vadas hot with green chutney or curd/yogurt.

Tips

Do not use too much water for soaking sabudana.

Ensure the sabudana is soaked properly, otherwise the vadas may not bind well.

Ensure the shaped vadas are firm and not too soft, as this will help them hold their shape while frying.

Before adding vadas to the oil just make sure the oil is hot enough.

Fry the vadas on medium flame. If they are fried on high flame, they will brown quickly but not cook through.

The boiled potatoes should be moisture free too. Boil them and let them cool for a while so the potatoes are dry.

Sabudana Vada

Recipe by Divya PatelCourse: SnacksCuisine: Indian

Servings

18

vadas

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Sabudana vada, also known as sago vada is a popular dish originating from the Indian state of Maharashtra. Sabudana vada is a popular Indian snack, enjoyed during fasting periods, particularly during Hindu festivals like Navratri, Ekadashi, Mahashivratri and other fasting days.

Ingredients

• 1 cup Sabudana/Topioca pearls

• 4 Green Chili (finely chopped)

• 1 Tsp Ginger (grated)

• 1 Tsp Cumin seeds

• 1/2 cup Roasted Peanut (coarsely ground)

• 2 Potatoes (boiled & mashed) (300 gm)

• 2 Tbsp Coriander leaves/Cilantro

• 1 Tsp Lime Juice

• Rock salt to taste

• 3/4 cup Water (for soaking sabudana)

• Oil for frying

Directions

• Take 1 cup sabudana in a bowl. Rinse them properly at least for 2 times.
• Soak the sabudana in ¾ cup water for 4 hours or overnight until they become soft.
• In a large mixing bowl, combine the soaked sabudana, 4 chopped green chilies, 1 tsp grated ginger, 1 tsp cumin seeds, ½ cup roasted ground peanut, 2 boiled potatoes, 2 tbsp coriander leaves, 1 tsp lime juice, rock salt as per your taste and mix everthing well to form a dough like consistency.
• Take small portions of the mixture and shape them into a small round patties or tikkis.
• While you shape the vadas, heat oil in a deep frying pan over medium heat.
• Once the oil is hot, carefully slide in the shaped vadas.
• Turn occasionally and fry vadas until they turn golden brown and crisp on both sides.
• Once done, take out the vadas on a paper towel.
• Serve the vadas hot with green chutney or curd/yogurt.

Notes

• Do not use too much water for soaking sabudana.
• Ensure the sabudana is soaked properly, otherwise the vadas may not bind well.
• Ensure the shaped vadas are firm and not too soft, as this will help them hold their shape while frying.
• Before adding vadas to the oil just make sure the oil is hot enough.
• Fry the vadas on medium flame. If they are fried on high flame, they will brown quickly but not cook through.
• The boiled potatoes should be moisture free too. Boil them and let them cool for a while so the potatoes are dry.

If you like this recipe, do not forget to share it with your friends and family!