Sabudana vada, a traditional Indian snack made with sabudana/sag or tapioca pearls and potato. My fail-proof Sabudana vada recipe to make Sabudana Vada, a traditional Indian snack made with sabudana (sago) and potato, is my fail-proof recipe for making delicious Sabudana cutlets.

Crisp and crunchy on the outside and melt-in-mouth soft on the inside, this gluten-free snack is perfect for serving as appetizers or breakfast. A beloved Maharashtrian recipe, these vadas turn out incredibly crispy while maintaining a soft texture inside. Traditionally enjoyed during fasting, they are also a fantastic teatime snack when paired with green chutney and a hot cup of masala or ginger tea.

Why Make Sabudana Vada?

  • Fasting-Friendly: Perfect for fasting days, as they are made from sabudana (tapioca pearls) and potatoes, which are commonly consumed during religious observances.
  • Delicious Flavor: The combination of spices and ingredients creates a mouthwatering taste, making them a popular choice for snacks or appetizers.
  • Crispy Texture: The unique texture of crispy outer layers and soft interiors offers a delightful eating experience.
  • Versatile Snack: Great for any occasion, whether as a breakfast item, teatime snack, or party appetizer.
  • Gluten-Free: Ideal for those with gluten sensitivities or anyone looking for gluten-free options.
  • Easy to Prepare: Simple ingredients and straightforward cooking methods make it an accessible recipe for home cooks.

Ingredients

  • Sago or Sabudana: Sabudana is made up of tapioca. The starch is extracted from tapioca roots and processed to make these different sized sabudana pearls. Also known as sago or tapioca pearl.
  • Boiled Potato: I always have boiled potatoes in the fridge. So it is easier to make cutlets, tikkies and many other potato snacks. Always cool down potatoes before making any of these snacks it helps in the best texture!
  • Peanuts:  Roasted and skinned peanuts which are crushed into a coarse texture. 
  • Freshly Chopped Ingredients: coriander/cilantro, green chillies.
  • Spices and Seasonings: Salt, black pepper

I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.

How to make it?

  • Soak Sabudana: Rinse sabudana thoroughly and soak it in just enough water to cover for 2-3 hours. After soaking, it will double in size. Squeeze out excess water and set aside.
  • Prepare the Vada Mixture: In a bowl, mix grated or mashed boiled potatoes, soaked sabudana, grated paneer, chopped coriander, chopped green chillies, salt, and black pepper until well combined. Divide the mixture into 12-16 portions and shape them into round flat patties.
  • Fry the Vadas: Heat oil in a pan until smoking. Add the shaped vadas to the hot oil and reduce the heat to medium. Fry until golden brown on both sides, then drain excess oil on absorbent paper.
  • Air Frying Option: Preheat the air fryer to 200°C for 5 minutes. Brush the vadas with oil, place them in a single layer, and air fry at 200°C for 5 minutes. Flip and air fry for an additional 3-4 minutes.

FAQ

How to soak Sabudana?

Soak the sabudana /sago pearls in ample amount of water for 10 minutes. Discard the water and keep the sabudana aside for the next  2-3 hours. This way there is no extra water and resulting vada will be perfectly crispy outside and pillowy soft inside.

How long you should soak sabudana?

You can soak sabudana in water just enough to cover it. Keep it for 2-3 hours till sabudana pearls become 2-3 times bigger in size

How to Prevent Sabudana vada from Breaking

Knead and mash sabudana and potato mixture nicely because starch from sabudana will mix nicely and it acts as great binding for these sabudana vada.
You can also add flour like kuttu ka aata/ buckwheat flour which are used in fasting. This will prevent breaking of sabudana vada while frying.

How to Prevent Sabudana Vada from Soaking Too Much Oil

If vada mixture is watery it will absorb excessive oil. If you soak sabudana in right way it will not happen. Another thing to prevent from soaking excessive oil is, frying at right temperature. Keep the oil temperature hot initially and reduce it to medium heat after about a minute.

How long you can store soaked sabudana?

You can keep soaked sabudana in fridge for 2-3 days very safely. I have kept and for 6-7 days as well and it was.

How to air fry?

Traditionally, sabudana vada is deep-fried. But at times, when I am running late, or I want to make it with lesser oil,  I make these vada is air fryer. There is absolutely no change in the steps when air frying the sabudana vada excluding the deep-frying part. For air frying, brush the prepared cutlets with oil or use a spray bottle and air-fry at 200C for

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Sabudana Vada Recipe

Rekha Kakkar
Sabudana vada, a traditional Indian snack made with sabudana/sag or tapioca pearls and potato. My fail-proof Sabudana vada recipe to make Sabudana tikki or cutlets.
Crisp and crunchy outside and melt in mouth soft inside these gluten-free, vegan snack make perfect appetizers or breakfast.
5 from 1 vote
Prep Time 2 minutes
Cook Time 20 minutes
Soaking time 2 hours
Course Appetizer, brunch, Snack
Cuisine Indian, indian cuisine, maharashtrian
Servings 4
Calories 194 kcal

Ingredients
  

  • 200 grams Potato Boiled and mashed
  • 150 grams Sago Tapioca Pearls
  • 50 grams Peanuts Roasted and crushed
  • 1/2 tsp Salt
  • 3-4 tbsp Coriander leaves
  • 2-3 Green Chilies Chopped
  • Oil Deep Frying
  • 1 tsp Black pepper crushed
  • 50 grams paneer grated

Instructions
 

Soaking Sabudana

  • To make sabudana vada first soak sabudana. Wash it nicely and then soak in water which is just covering it for  2-3 hours.
  • When sabudana is soaked, it doubles in the size. Now squeeze out excess water (if any) and keep the sabudana aside to make vada.

To Make Vada Mixture

  • In a bowl add grated/mashed boiled potatoes, soaked sabudana, grated paneer, chopped coriander, green chillies, salt, black pepper and mix to combine well.
  • After mixing them well we will divide them into 12 -16 portions. You can shape Sabudana vada in your desired shape. Traditionally these are shaped like round flat patties.

Frying Sabudana vada

  • For deep frying, heat oil in a pan till smoking point.
  • Add Sabudana vada in the hot oil and reduce the heat to medium.
  • When vada are golden brown from one side flip them over and cook on the other side.
  • Take them out of hot oil and drain out excess oil. Place them on absorbent paper to further remove oil.
  • Likewise, deep fry all the vada and when done take them out in the serving plate.
  • Serve with green chutney and enjoy the crispy vada with your friends and family this Navratri.

Air Fried Sabudana Vada

  • For air frying Sabudana vada preheat air fryer at 200C for 5 minutes. Brush the vada with oil place them in a single layer and air fry at 200C . Flip them after 5 minutes and again air fry for 3-4 minutes to crisp the other side.

Video

Nutrition

Calories: 194kcalCarbohydrates: 23gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 8mgSodium: 404mgPotassium: 93mgFiber: 4gSugar: 1gVitamin A: 20IUVitamin C: 4mgCalcium: 73mgIron: 1mg
Tried this recipe? Tag MeMention @Rekhakakkar or tag #Rekhakakkar!

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