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    You are here: Home / Recent Posts / Sabudana Vada

    Sabudana Vada

    March 6, 2022 by Sharmilee J 26 Comments

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    Sabudana Vada is a crispy & delicious snack made by frying sago pearls mixed with peanuts,potato, herbs and spices. Sabudana Vada is a popular Maharashtrian recipe commonly made during vrat or fasting days. Sabudana Vada Recipe is posted here with step by step pictures and video.

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    Sabudana Vada is loved by all for its taste and it is an addictive snack. Sabudana Vada with chutney is a great combo that is savoured by all however it tastes great when had as such too.

    Table of Contents
    1 About Sabudana Vada
    2 Sabudana Vada
    3 Sabudana Vada Recipe Step by Step
    4 Expert Tips
    5 Serving & Storing Suggestions
    6 FAQs

    About Sabudana Vada

    Sabudana Vada is a popular vrat or fasting dish made commonly during Navarathri, Pradhosha and Shivrathri days.  Sabudana Vada is made without onions or garlic as it is commonly made on fasting days. Sabudana Vada is a great tasting vada that is crispy outside and soft inside.

    Sabudana Vada Recipe is quite time consuming as sago pearls have to be soaked, peanuts has to be roasted & ground, potato has to be cooked separately and mashed after which all of them has to be mixed well and deep fried. However Sabudana Vada is worth the effort for its taste.

    Sabudana Vada or Khichdi – Why sago has to be soaked? 

     Sabudana or sago are starchy pearl extracts of tapioca / cassava root. Since the pearls are extracted after dehydrating the root, they became hard & crunchy. To make them soft & starchy, soaking of sago is necessary before cooking it for any recipe. 

    Soaking sago with water ½ inch above sago and allowing to rest for a minimum of 4 hrs makes the sago soft & bubbly. If water is lesser, sago vada tends to be hard and if water is excess you can drain them else it may separate in oil. Soaking as prescribed is the key for getting Sabudana Vada without breaking when we fry in oil.

    Is Sabudana Vada healthy?

    Sabudana is rich in carbohydrates making it an instant energy booster – the reason behind eating it during vrat / fasting days. Sabudana reduces blood pressure, improves digestion, promotes bone health, and helps in weight gain. However, daily intake should be moderated as it is high carb & high calorie food. 

    Ingredients

    • Sabudana or Sago Pearls: Sago pearls are available in stores commonly in 2 forms – one transparent nylon type variety and another white starchy variety. The white starch variety is most commonly used and preferred for this recipe.
    • Peanuts: Buy peeled & roasted peanuts if it is available, else you may buy the skinned variety, roast them, peel the skin and use. If you are getting peeled roasted variety, dry roast for a minute till they develop brown spots.  Peanuts give a crunchy feel and flavour to the vada. You can skip them if you do not have them.
    • Potato & other veggies: Use 2 medium sized cubed potato for this recipe. Ginger, green chilli &coriander leaves are finely chopped, tempered and added to the vada mixture. Green chilli make vada aptly spicier and jeera & lemon extract gives a flavourful & tangy tint to the vada.
    • Oil: I have used groundnut oil as I use it as regular cooking oil But you can use refined sunflower / groundnut / any neutral tasting cooking oil for frying the Vada.
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    If you have any more questions about this Sadudana Vada Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Sadudana Vada ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Sabudana Vada

    Sabudana Vada is a crispy & delicious snack made by frying sago pearls mixed with peanuts,potato, herbs and spices.
    Prep Time6 hrs 15 mins
    Cook Time15 mins
    Total Time6 hrs 30 mins
    Servings10 vadais
    AuthorSharmilee J

    Ingredients

    • 1 cup sabudana
    • 2 nos potatoes
    • 1 tsp jeera
    • 1/3 cup peanuts
    • 1 tsp ginger finely chopped
    • 2 nos green chillies finely chopped
    • 1 tsp lemon juice
    • 1/2 tsp red chilli powder
    • 2 tbsp coriander leaves finely chopped
    • salt to taste

    Instructions

    • Rinse sago well with water and soak sago overnight or for at least 5 hrs with enough water just to immerse it well…Don't add more water as it will become mushy…just sprinkle little water if you feel its very dry.
    • After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside.
    • Roast peanuts till the skin splutters and brown spots appear here and there. Discard the skin and grind the peanuts to a coarse mixture.
    • To a mixing bowl – add sago, peanut powder, mashed potato, jeera, ginger, green chilli, lemon juice, coriander leaves and required salt.
    • Mix it well until it forms a dough like. Pinch lemon sized ball and shape them into vadas.Make all the vadas ready.
    • Heat oil – add the sago vadas , carefully turn over and cook till golden brown on both sides. Cook in medium flame to avoid burning. Sabudana Vada ready!

    Video

    YouTube video player

    Notes

    • Dont choose the nylon variety sago….the bigger variety suits well for this.
    • Take care while adding water to soak sago…this is a very important step….if you add more water then it will become mushy.
    • Do not fry for more time, then the vadas will turn bitter, make sure you take them when its golden brown.
    • Pressure cook potatoes with skin for atleast 4-5 whistles or until soft…Peel of the skin and mash it up.
    • If you are soaking in the mrg then you can check it now and then, fluff it up inbetween this gives nonsticky sago.Sago should be soaked well and should be soft.
    • You can even add 2 tsp of rice flour while mixing.
    Nutrition Facts
    Sabudana Vada
    Amount Per Serving (40 g)
    Calories 84 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 12mg1%
    Potassium 46mg1%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 38IU1%
    Vitamin C 0.3mg0%
    Calcium 11mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Sabudana Vada Recipe Step by Step

    1.Rinse sago well with water and soak sago overnight or for atleast 4 hrs with enough water just to immerse it well.Dont add more water as it will become mushy…just sprinkle little water if you feel its very dry.

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    2.After the mentioned time if you see the sago must have absorbed the water well.

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    3.If you press it with your fingers it will be soft, Set aside.

    Roast peanuts till the skin splutters and brown spots appear here and there.

    Discard the skin and grind the peanuts to a coarse mixture.

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    4.Boil potatoes or cut into half and pressure cook for 3-4 whistles. Peel the skin.

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    5.Mash it using a masher or you can just crumble it with your fingers too. Just mash it roughly need not be very smooth.Set aside.

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    6.Dry roast peanuts until brown spots appear here and there.

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    7.Remove the skin byu rubbing between your palms and blowing away the skin this way it is easy to remove the skin.

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    8.I used my hand mortar and pestle as it is a small quantity. You can use mixie to crush too.

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    9.Crush it coarsely.

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    10.To a mixing bowl – add sago,peanut powder,mashed potato,jeera,ginger,green chilli,lemonjuice,coriander leaves and required salt.

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    11.Mix it well until it forms a dough like.

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    12.Pinch lemon sized ball and firstshape them into a ball using your fist.

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    13.Then flatten it using your palms.

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    14.Vada is shaped.

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    15.Repeat to finish, Make all the vadas ready.

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    16.Heat oil – add the sago vadas in batches , carefully turn over and cook till golden brown on both sides.

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    17.Cook in medium flame to avoid burning. Fry until golden brown.

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    18.Remove and drain. Repeat and fry the remaining vadas too.

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    Crispy Sabudana Vada ready! Serve hot with green chutney or tomato sauce.

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    Expert Tips

    • Dont choose the nylon transparent variety sago. The bigger white starchy variety of sago suits well for Sabudana Vada.
    • Take care while adding water to soak sago…this is a very important step….if you add more water then it will become mushy.
    • Do not fry for more time,make sure you remove them when it’s golden brown.
    • Pressure cook potatoes with skin for at least 4-5 whistles or until soft…Peel of the skin and mash it up.
    • If you are soaking in the morning then you can check it now and then, fluff it up in between this gives non sticky sago.
    • You can even add 2 tsp of rice flour while mixing.

    Serving & Storing Suggestions

    Sabudana Vada tastes great when it both hot & cold and keeps good for a day. Refrigeration is not needed and you can microwave if you prefer it hot when using later.

    Enjoy Sabudana Vada as is or with a chutney! Sabudana Vada is a good choice for lunch box and for travel.

    FAQs

    1.What is Sabudana Vada?

    Sabudana Vada is a crispy & delicious snack made by frying sago pearls mixed with peanuts, potato, herbs and spices.

    2.How do you make Sabudana Vada?

    • Soak sago for 4-6 hrs and rinse 2-3 times before cooking the recipe. Set aside.
    • Dry roast peanuts till golden brown then grind it coarsely just to break it into pieces, don’t powder it.
    • Pressure cook potatoes until soft for 4 whistles, mash them and make it ready.
    • Mix soaked sago, coarsely crushed peanuts, potatoes, spices & herbs and make them into small vada shapes.
    • Heat the oil and fry the vada till the vada gets golden brown. Enjoy hot vadas!

    3.Why my vada is gets separated in oil?

    Three common reasons for vada to get separated in oil

    • Improper or insufficient soaking of sago (Water level & soaking time)
    • Moisture content for sago mix (Vada mix should not be crumbly or watery)
    • Oil temperature should be hot and flame should be in medium while frying.

    4.How do I know that oil is hot enough for frying?

    Heat the oil before frying the vadas. Take a pearl from the mix and drop in the hot oil, if comes to the top bubbling – the oil is sufficiently hot & ready for frying vada. If it is not hot, the pearl would be in the bottom, take time to fry and makes the vada oilier. Make sure to adjust heat then and there.

    5.Can I bake Sabudana Vada?

    Yes. Preheat the oven to 180 deg C. Brush the vadas with oil and spread it on a tray with butter paper and bake it at 200 deg C for 30-40 mins till they become golden brown. Baked version is significantly not crispier & tastier as the fried version.

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    Filed Under: fasting recipes, no onion no garlic recipes, RandomPosts, Recent Posts, Sago Recipes

    Reader Interactions

    Comments

    1. Ramya Krishnamurthy

      March 17, 2014 at 9:38 am

      Delicious vada and love the texture of it.bookmarked this one

      Reply
    2. Uma Ramanujam

      March 17, 2014 at 9:51 am

      Thats awesome..I like this vada much ..crispy outside and soft inside.

      Reply
    3. Raks anand

      March 17, 2014 at 10:09 am

      Looks inviting, my co sis told a recipe too yet to try 🙂

      Reply
    4. Malathi ganesh

      March 17, 2014 at 11:01 am

      Looking yummy akka.. Have you visited my blog?I wish you could visit my blog and share your comments if any Please…

      Reply
    5. Anu s kitchendelights

      March 17, 2014 at 12:15 pm

      Looks crunchy…nice munch to have.

      Reply
    6. Child care

      March 17, 2014 at 1:07 pm

      Hi Sharmi Vada looks very attractive…. Will try them soon….

      Reply
    7. Rekha Manjeshwar

      March 17, 2014 at 6:16 pm

      I he made this many tyms It's yummy

      Reply
    8. Priya Suresh

      March 17, 2014 at 11:14 pm

      Would love to munch some, very crispy and tempting.

      Reply
    9. Gayathri Sudharson

      March 18, 2014 at 9:18 am

      Perfect tea time snack! Yesterday I saw a similar recipe in FOOD FOOD channel, except they added garlic chilli chutney, but failed to note the measurement. Now it's in your blog, will surely prepare it!

      Reply
    10. Vanamala Hebbar

      March 18, 2014 at 8:21 pm

      Looks yummy…i usually makes on the day of Shankasti Chauthi

      Reply
    11. SAHANA LOKESH

      March 19, 2014 at 4:49 am

      I had tried this receipe before, but it was oily. Any tips on how to avoid too much of oil?

      Reply
      • SHARMILEE J

        March 19, 2014 at 7:34 am

        The sago vada dough should be thick in consistency…..dont add water while mixing. Also after shaping them into vadas you can refrigerate them for a while then deep fry…which avoids the vadas from drinking too much oil. Hope this helps!!

        Reply
      • SAHANA LOKESH

        March 20, 2014 at 8:40 am

        Thankyou Sharmilee for tips 🙂 Will try out:):)

        Reply
    12. saranya Arunkumar

      March 21, 2014 at 4:52 am

      Hi Sharmilee Vada looks very attractive .today I am going to try this …

      Reply
    13. saranya Arunkumar

      March 21, 2014 at 4:55 am

      Hi sharmilee Sago vada seems good and attractive .today I am going prepare this 🙂

      Reply
    14. Navya Diwakar

      March 21, 2014 at 9:18 am

      Hey sharmilee, your vada looks as delicious as the one I get from my local road-end shop.. thanks for the recipe, I will make this coming weekend

      Reply
    15. Madooo

      March 23, 2014 at 6:47 am

      Hi Sharmi…
      I tried the vada, but it didn turn golden brown.very sticky too. Though I dusted with rice flour, when I put in oil it seprated into pieces..:((
      It remind white. what may be the reason???

      Reply
      • SHARMILEE J

        March 23, 2014 at 7:23 am

        The dough shpuld be tight to hold together, if its runny then it may separate….I didnt find any issues while frying as you can see….

        Reply
    16. sharmin ismail

      March 26, 2014 at 12:33 pm

      but my vada did not get the color u have in the picture and they stick to the pan too

      Reply
      • SHARMILEE J

        March 26, 2014 at 3:26 pm

        Sticky?! If the dough is runny then it may stick to the pan

        Reply
    17. Srividya Jayaraman

      October 20, 2015 at 5:17 pm

      Can I make the patties the previous night and refrigerate it and fry it the next day?

      Reply
      • SHARMILEE J

        October 22, 2015 at 6:21 am

        I havent tried that way so not really sure but I think it shouldnt be a problem

        Reply
    18. Shanthini C

      May 05, 2016 at 10:09 am

      Tried this today. Came out very well.
      One thing is that it has to be consumed immediately else the crisp will be gone.
      Other thing is that while frying some vadas burst suddenly. Do you know why?

      Reply
    19. सुप्रिया प्रल्हाद कल्पुंड

      January 03, 2019 at 8:46 pm

      sabudana vada recipe is awesome but when i tried this recipe it breaks in the oil and blasts loudly i am scared please suggest me how it happenedand what was my mistake.

      Reply
      • Sharmilee J

        February 05, 2019 at 7:56 pm

        If sago is not soaked well then it may pop up I guess, havent faced such issues…soo sorry to hear it 🙁

        Reply
    20. Madhavi

      April 07, 2020 at 8:58 am

      I’ll try today.healthy food and easy recipe.

      Reply

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