close up of maharashtrian sabudana served with coconut chutney & tomato sauce

Maharashtrian Sabudana vada recipe |Crispy sabudana vada recipe with step by step photos & a video recipe.  

What is a Sabudana Vada?

Sabudana vada is a traditional Maharashtrian dish made mostly during the fasting period. You can also have it as a morning breakfast or tea time snack.

Sabudana vada also called “sago vada” is a fried snack served with spicy coconut chutney.  It is nowadays prepared almost in every part of the country.

Simple ingredients are used to make sabudana vada like sabudana (tapioca pearls), mashed potatoes, peanuts, green chilies, ginger & spiced with red chili powder, black pepper& salt.

These Sabudana vadas are crispy outside, soft & crunchy inside & are lightly spiced.

What to serve with Sabudana Vada

Maharashtrian sabudana vada tastes delicious when combined with coconut chutney & a cup of hot ginger tea.

You can also serve it with green coriander chutney or tomato ketchup (if not serving in the fasting period).

This Maharashtrian sabudana vada recipe is my mom’s recipe. She always makes either sabudana khichdi or sabudana vada with coconut chutney at home during fasting (Sankasti, Shravan & Navratri).

The addition of black pepper is the only thing I changed in her recipe. You can also make it without black pepper & both ways it tastes great.

Other popular Maharashtrian recipes:

  1. Maharashtrian Sabudana Khichdi
  2. Maharashtrian Chicken Sukka
  3. Kolhapuri Chicken Sukka
  4. Malvani Chicken Curry

Tips to make perfect Maharashtrian sabudana vada:

  1. Depending on the quality of sabudana the soaking time differs. Some require being soaked only for 2 hours & some 7 hours.
  2. After soaking press the sabudana pearls with your fingers. If it is soft (gets mashed easily) then it is ready. If it is hard then it requires being soaked for few more hours.
  3. While adding water to soak the sabudana, make sure the level of water is just 1/2 inch above the sabudana (refer step by step photos). If the level of water is more you will end up having soggy sabudana.
  4. I always soak the sabudana overnight. In the morning the sabudana will absorb all the water & will become soft & non-sticky.
  5. If you soaked the sabudana overnight & find the sabudana pearls hard then sprinkle some water & let it soak for few more hours. Follow the tips & you will always get your sabudana soaked perfectly.
  6. Make sure the oil is hot before you start to fry the sabudana vada. You can deep fry the sabudana vada too. In this recipe, I have shallow fried the sabudana vada.
  7. Fry the vadas a few at a time. Do not overcrowd the oil as it will bring down the temperature of the oil.

How to make Sabudana Vada crispy?

To make the sabudana vada crispy try to make the sabudana vada mixture dry.  To do this:

  • Do not over boil the potatoes. If potatoes are overcooked then they will add moisture to the sabudana vada mixture.
  • The sabudana pearls need to be soaked perfectly. If it is too soft or soggy (it happens when you add more water to soak the sabudana) then it will add moisture to the sabudana mixture.
  • Fry the sabudana vada in hot oil. The oil for frying the sabudana vada should not be too hot or too cold.
  • Fry the sabudana vada over medium flame, stirring continuously to ensure even cooking so that sabudana is crispy outside & cooked well from inside.

How to make Maharashtrian sabudana vada with step by step photos:

Preparations for making Maharashtrian sabudana vada recipe

Soaking the Sabudana:

  1. Rinse the sabudana 2-3 times with water.
  2. Soak it in water for 4 hours or overnight. The level of water should be just half-inch above it.
  3. Once the sabudana is soaked, keep it aside.
step by step collage of soaking the sabudana to make sabudana vada

Cooking the potatoes:

  1. Next, cook 3 medium-size potatoes in a pressure cooker for 4 whistles.
  2. Once cooled, remove the skin. Grate it & keep it aside.

Roasting the peanuts:

  1. Heat a pan & roast the peanuts. Let it cool down completely. Remove the husk (outer skin of the peanuts).
  2. With the help of mortar & pestle crush it to make a coarse powder. You can grind it too but make sure we do not want fine powder.

Making the sabudana vada   

  1. In a mixing bowl combine soaked sabudana, grated potato, peanuts, green chilies, ginger, cumin, chopped coriander leaves, red chili powder, black pepper powder & salt.
  2. Slightly mash the ingredients while mixing them. The mixture is ready.
step by step collage of making the sabudana vada mixture

Shaping the sabudana vada

  1. Take out a small portion of the prepared mixture.
  2. Make a round ball & slightly flatten it. The same way shape all the vadas.
step by step collage of shaping the maharashtrian sabudana vada
  1. You can also shape the vadas as a donut. Kids will surely love it. Take out a small portion of the prepared mixture.
  2. Roll it & flatten it. Make a small hole in the middle. Sabudana donut is ready to fry.
shaping the sago vada

Frying the sabudana vada:

  1. Heat ½ cup of oil in a pan over medium flame.
  2. Once the oil is hot enough place the sabudana vada to shallow fry.
step by step collage of frying the sabudana vada
  1. Fry it until it is golden and crisp on one side.
  2. Then flip it & fry until it is golden & crisp on the other side too. Once done take it out. Sabudana vada is ready. Serve hot with coconut chutney.
step by step collage of frying sabudana donuts

Crispy Sago Vada recipe card:

Maharashtrian Sabudana vada recipe | Crispy sabudana vada recipe | Sago vada recipe

Crispy sabudana vada recipe made with sabudana (tapioca pearls), mashed potatoes, peanuts, green chilies, ginger & lightly spiced with some red chili powder, black pepper& salt.
Course Breakfast
Cuisine Indian, Maharashtrian
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people
Calories 80kcal
Author Preeti Nayak

Ingredients

  • 1 cup sabudana sago/tapioca pearls
  • 1 cup grated boiled potato
  • ¼ cup peanuts coarse powder
  • 2 green chilies finely chopped
  • 1 -inch ginger finely chopped
  • 1 tsp cumin (jeera)
  • 1/4 cup chopped coriander leaves
  • 1/2 tsp red chili powder (lal mirch powder)
  • 1/2 tsp black pepper powder (kali mirch ka powder)
  • Salt to taste (or use sendha namak, if fasting)

Instructions

Preparations for sabudana vada recipe

    Soaking the Sabudana:

    • Rinse the sabudana 2-3 times with water.
    • Soak it in water for 4 hours or overnight. The level of water should be just half-inch above it.
    • Once the sabudana is soaked, keep it aside.

    Cooking the potatoes:

    • Next, cook 3 medium-size potatoes in a pressure cooker for 4 whistles.
    • Once cooled, remove the skin. Grate it & keep it aside.

    Roasting the peanuts:

    • Heat a pan & roast the peanuts. Let it cool down completely. Remove the husk (outer skin of the peanuts).
    • With the help of mortar & pestle crush it to make a coarse powder. You can grind it too but make sure not to make a fine powder.

    Making the sabudana vada

    • In a mixing bowl, combine soaked sabudana, grated potato, peanuts, green chilies, ginger, cumin, chopped coriander leaves, red chili powder, black pepper powder & salt.
    • Slightly mash the ingredients while mixing them. The mixture is ready.

    Shaping the sabudana vada

    • Take out a small portion of the prepared mixture.
    • Make a round ball & slightly flatten it. The same way shape all the vadas.
    • You can also shape the vadas as a donut. Take out a small portion of the prepared mixture.
    • Roll it & flatten it. Make a small hole in the middle. Sabudana donut is ready to fry.

    Frying the sabudana vada:

    • Heat ½ cup of oil in a pan over medium flame.
    • Once the oil is hot enough place the sabudana vada to shallow fry.
    • Fry it until it is golden and crisp on one side.
    • Flip it & fry until it is golden & crisp on the other side too. Once done take it out.
    • Sabudana vada is ready. Serve hot with coconut chutney.

    Video

    Notes

    1. Soak the sabudana well. Once soaked, it should not be too soft or hard.
    2. Do not fry the vadas on high flame. The sabudana vada will become crispy outside but may remain uncooked inside.
    3. You can skip adding black pepper.
    4. Do not overcook the potatoes. If overcooked then will make the entire mixture soggy.
    5. Always roast the peanuts & then use it. Make a coarse powder. Sabudana is soft & the peanuts add a crunch to it.
    6. Serve hot. Once cooled, it will not remain crisp. You can reheat it & then serve.

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    close up of sabudana vada served in red plate

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