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Sabudana vada is a popular, crispy, tasty deep-fried snack, made with tapioca pearls (sago), peanuts and potato as main ingredients. It's a perfect tea time snack or for fasting days. Let's see how to make it in this post.
Sabudana vada is a snack you can make any time of the year especially during rainy days as well as made for various festivals like Navaratri, Shiv ratri etc, as vrat ka khana.
Check out my sabudana upma and sabudana khichdi recipe in this website.
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- Ingredients
- FAQs
- Top tips
- Sabudana vada method:
- Recipe card
Sabudana vada is one of the most famous snack in Maharashtra. Made with potato, peanuts, sago pearls, it is so addictive as well as instant energy source.
Have been to Pune once, but I feel really bad that I missed to taste this once to know this authentic taste of the vada. My little co-sis have told it will be really delicious as they live in Pune.
I was thinking to try this for long time but never had a recipe, Finally my friend Sangeeta read my mind seems. She sent the picture of sabudana vada through whatsapp, that she made for a get together dinner. I really drooled over it.
I asked for recipe and she sent it immediately, was surprised by the simplicity of the recipe. After trying kichdi, all similar ingredients for this as well, but I liked this one better, obviously, its deep fried, so sure it will be tastier.
Since Navratri is fast approaching, this would help many of you for making get together or for your family's evening snack. Its soft from inside and crispy outside, just no one can stop eating. Too good to resist!
Ingredients
- Potatoes: Added for binding and this gives a dreamy soft texture along with sago.
- Roasted Peanuts: Coarsely ground roasted peanuts for a great texture, nutty flavor to the vadas.
- Green Chilies: For spice and flavor, adjust number depending on your spice level and chilli's spice nature.
- Coriander Leaves: To me these add a great flavor and consider to be important as the other ingredients.
- Cumin Seeds: Aids digestion as well as adds flavor to the snack.
- Salt - Use sendha namak (pink salt or himalayan salt) if making for fasting.
- Oil for Frying: I like to use peanut oil but you can use sunflower oil too.
See recipe card for full list and quantities.
FAQs
Why my sabudana vada dissolves in oil while frying?
Make sure to soak the sago longer enough.
To troubleshoot, use more binding agent like potato or rice flour.
Do not overcook potato as it will retain water, make the vada dissolve in oil.
Is Sabudana vada healthy?
Sabudana vada is very high in calories and has low nutritional values. Given the fact it is deep fried, it is not healthy.
Top tips
- To cook potato just right, immerse in water, add lots of salt and give just a whistle or two in pressure cooker. Take out immediately as soon as the pressure is released naturally. You can choose to cut into two or four, depending on the size.
Sabudana vada method:
1. Soak sago for 3 to 4 hours firstly. My sago is black pepper sized and depending on the size, the soaking time will also differ. Cook potato just right without overcooking.
2. Then, roast the peanuts in medium flame to ensure even roasting. Cool down and remove skin, if it has.
3. Once cooled, powder coarsely. Then, squeeze the sago properly, with out mashing it. After that, peel potato and mash it. Place all the ingredients in a mixing bowl.
4. Mix everything, no need to add any water. It will form a dough together.
5. Then, make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated. Slide the patties and deep fry in medium flame.
7. Cook vada both sides golden brown in colour. Drain in paper towel.
Serve hot, can have as such, if you want, try green chutney as side dish. The peanuts add a nice texture for this vada.
Recipe card
Sabudana vada recipe
Sabudana vada is a popular, crispy, tasty deep-fried snack, made with tapioca pearls (sago), peanuts and potato as main ingredients.
Course Snack
Cuisine Indian
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Soak time 3 hours hours
Author Raks Anand
Servings 20 vada
Cup measurements
Ingredients
- 1 cup Sago Sabudana
- 2 Potato small
- ¼ cup Peanut
- 2 Green chilli chopped
- 2 tablespoon Coriander leaves chopped - 2 tbsp
- 2 teaspoon Lemon juice
- 1 tablespoon Rice flour Avoid when fasting
- Salt Use pink salt if fasting
- Oil - for deep frying
Instructions
Soak sago for 4 hours firstly. My sago is black pepper sized, so depending on the size, the soaking time will differ. Cook potato just right without over cooking.
Then roast the peanuts in medium flame to ensure even roasting. Cool down and if its with skin, remove skin.
Powder peanuts coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.
Mix everything, no need to add any water. It will form a dough together.
Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated.
Slide the patties and deep fry in medium flame.
Cook both sides golden brown. Drain in paper towel.
Notes
- Soak just right, not too long. If you press the soaked sago in between two fingers, the center should be soft.
- Overcooking will make the potatoes retain water and make the vada sticky and soggy.
- Make sure the oil is hot while you drop the patties and later cook in medium flame to ensure even cooking.
- Sago should be more and the potatoes is just to bind it together. So Use only one potato if its medium sized, mine was very small. so used 2.
- Rice flour is for crispiness.
- Use good quality sago, and minimum use the black pepper size I have used or larger than that.
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