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 vegan/vegetarian recipe and a quick video tutorial. Serve sabudana vade with coconut chutney or any of your favorite dips.
Servings: 15 vadas
Calories: 80kcal
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
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 level of water should be just half-inch above it. Once the sabudana is soaked, keep it aside.
- Cooking the potatoes - Next, cook potatoes. You can either pressure cook them for four whistles or boil them in a pan with enough water until cooked. Remove them to a plate. Let the potatoes cool completely, then peel them. Keep it aside.
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 & pestle to crush it to make a coarse powder. For a quicker option, you can pulse them in a grinder, but avoid making a fine powder. Just one or two pulses should suffice.
Making Sabudana Vada Dough
- In a mixing bowl, first mash the potato with hands or use masher. Then add soaked sabudana, crushed peanuts, green chilies, ginger, cumin, curry leaves (optional), chopped coriander leaves, sugar, & salt. Mix it all together until well combined. Slightly mash the ingredients while mixing them as it creates a better binding. Do not break the sabudana while doing this process. The mixture is ready.
Shaping and Frying Sago Vada
- Take a small portion of the prepared mixture. Shape the mixture into a round ball and slightly flatten it with your thumb. Make sure all the sides are properly sealed and are even sized. Repeat this process for all the vadas. Avoid making them too large, as they might remain undercooked or break apart while frying.
Frying the Sabudana Vada
- Heat oil in a pan over medium heat until it's hot enough. Carefully slide the vada into the hot oil. Don’t overcrowd the pan and let it cook undisturbed until golden brown around the edges. Gently flip it over and fry the other side until crispy and golden. Drain on a paper towel-lined plate to remove excess oil.
Video
Notes
- Soaking Sabudana (Tapioca Pearls) - The soaking time for sabudana can vary. Some types only need a couple of hours, while others require a full night. To ensure perfect sabudana vada, I recommend soaking them overnight. In the morning, the pearls should be soft and easily mashed between your fingers. If not, they need more time.
- To make coconut chutney - Add ½ cup coconut, ¼ cup tightly packed coriander leaves, ½ teaspoon cumin, 1-2 green chilies, salt, and lemon juice in a blender jar. Add water and blend. Coconut chutney is ready.
- Use just enough water to cover the sabudana by about ¼ inch. Too much water can make the sago vada soggy. If you find the pearls are still hard after overnight soaking, simply sprinkle a little more water and let them sit for a few hours.
- Sabudana Vada Mixture Consistency - The secret to super crispy sabudana vadas is all about keeping the mixture dry. Too much moisture is a big no-no because it can make your Maharashtrian sabudana vade soggy.
- Don't overcook the potatoes. Overcooked potatoes can make the sabudana vada mixture soggy as they release water and ruin the crispiness of vadas.
- Frying Your Sabudana Vada - Make sure your oil is hot before dropping sabudana vada in it. Don't crowd the pan, or they won't cook evenly. If you prefer a lighter version, you can always shallow fry them too.
Nutrition
Calories: 80kcal