Sabudana vada recipe made with sabudana (tapioca pearls), potatoes, peanut, and herbs. Sabudana vada is a traditional Maharashtrian dish made mostly during fasting. You can also have these crispy sago vada for breakfast or tea-time snacks. Gluten-free and Vegan recipe.
The word sabudana means Tapioca pearls. Vada simply refers to the patty. It is a patty made with tapioca pearls. Sabudana vada is popular street food in Mumbai. You can see street stalls selling vada for breakfast & evening snacks.
Sabudana vada also called “sago vada” is a fried snack served with spicy coconut chutney. Sago vada is lightly spiced, crispy outside, soft & crunchy inside.
Table of Contents
About this recipe
In this recipe post, I am sharing how to make Maharashtrian-style sabudana vada. It is my mom’s recipe. She always makes either sabudana khichdi or sago vada with coconut chutney at home during fasting seasons like Sankasti, Shravan & Navratri.
To make these vada, combine soaked sabudana (tapioca pearls), with mashed potatoes, peanuts, green chilies, and ginger. Then season it with red chili powder, & salt. Shape it like a patty and fry it.
You can deep fry the vada or shallow fry them. I love to shallow fry them. This way they are a bit healthier.
Other popular Maharashtrian recipes
- Maharashtrian Sabudana Khichdi
- Sabudana Thalipeeth
- Maharashtrian Chicken Sukka
- Kolhapuri Chicken Sukka
- Malvani Chicken Curry
Why you might need this recipe?
- Easy step-by-step instructions with a recipe video.
- Tips to make crispy sabudana vada are shared in the post.
- Healthy – Traditionally, sago vadas are deep fried. In this recipe, I have shallow fried the vada in less oil. This is definitely a healthy recipe.
- Gluten-free
- Vegan
Key Ingredients
- Sabudana – It is also known as tapioca pearls. They are easily available in grocery stores.
- Potatoes – Boiled and grated potatoes. They act as a binding agent. Helps to shape the vada easily.
- Peanuts – Roughly crushed peanuts add a crunch to the sago patties. Also, it soaks the excess moisture from the patty.
- Flavoring – green chilies, ginger, cumin, red chili powder (optional), and salt. If you are making it as a fasting recipe, use Sendha Namak (Rock Salt).
- Herbs – Fresh coriander leaves.
Tips to make Crsipy Sabudana Vada
- Depending on the quality of sabudana the soaking time differs. Some require being soaked only for 2 hours & some 7 hours.
- I always soak the sabudana overnight. In the morning, sabudana will absorb all the water & will become soft & non-sticky.
- In the morning, press the soaked sabudana pearls between our thumb and finger. If it is soft (gets mashed easily) then it is ready. If it is hard then it requires being soaked for a few more hours.
- While adding water to soak the sabudana, make sure the level of water is just 1/4 inch above the sabudana (refer to step by step photos). If the level of water is more you will end up having soggy sabudana. Also, it will make the vada soggy.
- If you soaked the sabudana overnight & find the sabudana pearls are hard then sprinkle some water & let it soak for a few more hours.
- To make crispy vada, the vada mixture should be dry.
- Do not over-boil the potatoes. If potatoes are overcooked then they will add moisture to the sabudana mixture, making it soggy.
- Make sure the oil is hot before you start to fry the sago vada. You can deep fry the vada too. In this recipe, I have shallow fried them.
- Fry the vada a few at a time. Do not overcrowd the pan, as it will bring down the temperature of the oil.
Step by step instructions with photos
Preparations:
Soaking the Sabudana
- Rinse the sabudana 2-3 times with water. This will remove excess starch from it.
- 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
- Dry roast the peanuts in a heavy bottom pan over medium heat. Let it cool down completely. Remove the husk (outer skin of the peanuts).
- With the help of a mortar & pestle crush it to make a coarse powder. You can grind it too but make sure we do not want fine powder. Just one or two pulse.
Making the sago vada
- In a mixing bowl, combine soaked sabudana, grated potato, peanuts, green chilies, ginger, cumin, chopped coriander leaves, red chili powder (optional), & salt.
- Slightly mash the ingredients while mixing them. The mixture is ready.
Shaping the vada
- Take out a small portion of the prepared mixture.
- Make a round ball & slightly flatten it. Same way shape all the vada.
- You can also shape the vadas as a donut. Kids will surely love it. 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 vada to shallow fry.
- Fry it until it is golden and crisp on one side.
- 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.
FAQs
To make it crispy try to make the sabudana mixture dry.
1) Do not over-boil the potatoes. If potatoes are overcooked then they will add moisture to the sabudana mixture.
2) 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.
3) Fry the sago vada in medium hot oil. The oil for frying the vada should not be too hot or too cold.
4) Fry them over medium heat, flipping once or twice, so that sabudana is crispy outside & cooked well from inside.
Maharashtrian sago 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).
It can be for two reasons
1) There is more moisture in the sabudana mixture.
2) The oil to fry the vada is not hot enough.
Sabudana vada recipe
Equipment
- Heavy bottom pan
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 (optional) (lal mirch powder)
- Salt to taste (or use sendha namak, if fasting)
Instructions
Soaking the sabudana
- Rinse the sabudana 2-3 times with water. This will remove excess starch from it.
- 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 heavy bottom pan over medium heat. Dry 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, & salt.
- Slightly mash the ingredients while mixing them. The mixture is ready.
Shaping the 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 vada
- Heat 1/4 cup of oil in a pan over medium heat.
- Once the oil is hot enough, place the vada to shallow fry. Do not overcrowd the pan.
- Fry it until it is golden and crisp on one side.
- Flip it & fry on the other side too. Remove it on a plate.
- Maharashtrian Sabudana vada is ready. Serve hot with coconut chutney.
Video
Notes
- Depending on the quality of sabudana the soaking time differs. Some require being soaked only for 2 hours & some 7 hours.
- I always soak the sabudana overnight. In the morning, sabudana will absorb all the water & will become soft & non-sticky.
- In the morning, press the soaked sabudana pearls between our thumb and finger. If it is soft (gets mashed easily) then it is ready. If it is hard then it requires being soaked for a few more hours.
- While adding water to soak the sabudana, make sure the level of water is just 1/4 inch above the sabudana (refer to step by step photos). If the level of water is more you will end up having soggy sabudana. Also, it will make the vada soggy.
- If you soaked the sabudana overnight & find the sabudana pearls are hard then sprinkle some water & let it soak for a few more hours.
- To make crispy vada, the vada mixture should be dry.
- Do not over-boil the potatoes. If potatoes are overcooked then they will add moisture to the sabudana mixture, making it soggy.
- Make sure the oil is hot before you start to fry the sago vada. You can deep fry the vada too. In this recipe, I have shallow fried them.
- Fry the vada a few at a time. Do not overcrowd the pan, as it will bring down the temperature of the oil.
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