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14 MINS delivery
Sabudana Vada
Serves 4
60 mins
350 Kcal
It's one of the favourite Indian snacks and one of the most delicious snacks during fasting. It is prepared as a sago mixture with spices to give a taste and crunchy texture. While starting this traditional sabudana vada recipe, sabudana should be soaked in water for about 4-5 hours or overnight to become soft and fluffy. Squeeze out extra water and separate sago grains. In a vessel, mix sabudana with boiled and mashed potatoes, green chillies very finely chopped, and a handful of chopped coriander leaves for freshness. Add salt to taste and a pinch of cumin powder, which will be added for flavour. Shape your mixture into small patties or balls. Before frying, you can dust them with rice flour to create more crispiness in the vadas. Heat oil in a pan on medium heat, and very softly let the vadas slide into that oil; fry until they are golden brown and crispy on both sides. This will take about 4-5 minutes. The recipe of sabudana vada can be significantly improvised; you can add roasted peanuts to give it a better texture or change the spices according to your preference. These savoury vadas can be enjoyed best hot with green chutney or sweet tamarind sauce. The irresistible crunch and flavoured fillings would make the sabudana vada recipe a crowd-puller at home in front of family and friends.
Ingredients required for Sabudana Vada
- 2 potato
- 200 gms sabudana
- 1 tsp ginger
- As per taste salt
- 1 green chilli
- 1 tsp lemon
- Cooking oil
- 100 gms peanuts
- 1 tbsp coriander leaves
- 1 tsp cumin seeds
Cooking steps for Sabudana Vada
- 1The delightful sabudana vada begins with soaking 200 gmsof sabudana or sago pearls in water for at least 4 to 5 hours or even overnight.
- 2Soaking sabudana pearls is an essential requirement because it makes them swell and softens them, being vital to the vadas attaining perfect texture.
- 3Now, drain the sabudana by removing all excess water and keep the pearls aside for later use.
- 4Meanwhile, in another pot, boil two medium-sized potatoes. When they are tender, drain the water from the potatoes; mash well so that there are no lumps.
- 5The mixture of the mashed potatoes with the soaked sabudana would be the base of your vadas.
- 6Add more flavour to the mix by including 100 gmsof coarsely ground-roasted peanuts. It should add great crunch and nutty flavour, complementing the soft potatoes and sabudana.
- 7Introduce some heat into the mixture by adding one finely chopped green chilli along with one teaspoon of freshly grated ginger to give your vadas that zesty kick.
- 8Throw in the chopped coriander leaves with a spoonful; it will add freshness along with the overall flavour.
- 9Add one teaspoon of cumin seeds for the earthy aroma and add depth to the mixture.
- 10The refreshing tang is bound to be brought in by lemon juice.
- 11Salt to taste - so all ingredients are well absorbed. Using your hands, mix all these ingredients until they form one doughy-like consistency, ensuring everything is spread around.
- 12Once you are ready with your mixture, divide it into equal portions so everything gets cooked evenly.
- 13Each portion is in small, round, flat vadas, and pressing gently gives them excellent form. This shaping is critical because it will help you cook them evenly with crispy exteriors.
- 14Once the vadas are prepared, let us heat the oil.
- 15Fill as much as you want into a deep frying pan and turn on the flame at a medium rate.
- 16Test when the oil is adequately hot by taking a tiny piece from the mixture; if it starts sizzling and floats on the surface of the oil, then it is ready to be fried.
- 17Place the shaped vadas gently in the hot oil without overcrowding the pan, as overcrowding will lower the temperature of the oil and the vadas will become greasy.
- 18Fry the vadas deep until they are golden brown and crunchy, which should be about 4 to 5 minutes on each side.
- 19Keep observing and turn them gently so that they get cooked even on all sides. Remove the vadas from the oil with a slotted spoon, letting the excess oil drip back into the pan.
- 20Place those fried vadas on a paper towel-lined plate, allowing any further oil to drain off them; they'll stay crispy. The most appealing thing about these sabudana vadas would be to enjoy them hot.
- 21They go well with green chutney, which adds a tangy freshness, or sweet yoghurt, providing a creamy contrast. The crispy outside and soft, flavourful inside of this sabudana vada make it one of the most sought-after snacks, especially during fasting periods in India.
- 22These vadas are not only delicious but quite versatile, suitable for any occasion- be it casual snacking or festivals.
- 23The whole process, right from soaking the sabudana to frying the vadas, forms an utterly fantastic dish to satisfy, making it much more rewarding to eat.
- 24Serve hot and savour fresh homemade sabudana vadas for the best experience.