Sabudana Vada Recipe (Sago Vada)
This Maharashtrian sabudana vada is super crispy and flavorful snack. Also known as Sago Vada, it is perfect for fasting days like Navratri and Mahashivratri. Learn how to make this easily at home with this step-by-step vegetarian recipe and a quick video tutorial. Serve sabudana vada with coconut chutney or any of your favorite dips.
Servings: 15 vadas
Calories: 74kcal
Equipment
- Heavy bottom pan
Ingredients
- 1 cup sabudana (sago pearls/tapioca pearls)
- ¾ cup peanuts (groundnuts)
- 1 big potato (boiled and peeled) ½ cup mashed potatoes
- salt
- 1 green chili, finely chopped finely chopped
- 1- inch ginger, finely chopped
- 1 teaspoon cumin
- 1 teaspoon sugar
- 8-10 curry leaves (optional)
- 1 teaspoon lemon juice
- 2 tablespoon finely chopped coriander leaves
- oil for deep-frying
Instructions
Soaking The Sabudana
- Rinse the sabudana thoroughly 2-3 times to remove excess starch. Soak it in water for 6 hours or overnight. The water level should be just one-fourth inch above it. Once the sabudana is soaked, keep it aside.
- Boil or pressure cook the potatoes for 4 whistles or until just cooked through. Cool completely, peel, and mash.
Roasting the Peanuts
- First, let's roast those peanuts. Toss them into a heavy-bottomed pan over medium heat. Keep stirring until they turn a golden brown and you hear a few pops. Once they've cooled down completely, peel off their skin.
- I prefer to use a mortar and pestle to crush the roasted peanuts into a coarse powder. You can also pulse them 1-2 times in a grinder. Do not make a fine powder.
Making Sabudana Vada Dough
- In a mixing bowl, combine the mashed potato, soaked sabudana, coarse peanut powder, green chili, ginger, cumin, coriander, curry leaves, sugar, lemon juice, and salt.
- Lightly mash the sago vada mixture while mixing to help it bind, but avoid crushing the sabudana pearls completely. The mixture should be firm and dry enough to shape into patties.
Shaping and Frying Sago Vada
- Grease your palms lightly with oil or wet them with water. Take a small portion of the sabudana vada mixture, roll it into a ball, and gently flatten it into a round patty.
- Keep the vadas small and evenly thick so they cook properly. Smooth and seal any cracks around the edges before frying.
Frying the Sabudana Vada
- Heat oil in a deep pan over medium heat. The oil should be hot before adding the sago vadas, but not smoking hot.
- Carefully slide 3-4 vadas into the oil without overcrowding the pan. Let them fry undisturbed for a few minutes until the bottom is golden and firm. Gently flip and fry until both sides are deep golden brown and crisp. Drain on a paper towel or wire rack. Serve hot.
Video
Notes
- Soak the sabudana properly: Use just enough water to cover the sago pearls. They should be soft enough to mash between your fingers but still hold their shape.
- Keep the mixture dry: Excess moisture can make the sago vadas soggy or cause them to break while frying.
- Do not overcook the potatoes: Watery or overcooked potatoes can make the mixture soft and difficult to shape.
- Crush the peanuts coarsely: Avoid making a fine peanut powder for the best texture.
- Frying: Fry the vadas in medium-hot oil without overcrowding the pan. Let them fry undisturbed initially so they don't break.
Nutrition
Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 31mg | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 7mg