Sabudana Vada

  Aug 30, 2020 |   Radha Gupta |
  • 0 share
  • 2 serves
  • 00h:20m prep
  • 00h:15m cook

Crispy and crunchy Sabudana Vada is the perfect tea time snack!

These fried vadas (fritters) are made with sabudana (sago) and require only a handful of ingredients. Very addictive can also be made for fasting.

  • 1 cup sabudana (tapioca pearls)
  • 4 medium-sized potatoes
  • ½ cup peanuts
  • 1 teaspoon cumin seeds - optional
  • 1 to 2 green chilies - finely chopped
  • 1 teaspoon ginger - finely chopped
  • 2 teaspoons lime juice (optional)
  • 2 tablespoons chopped coriander leaves, - optional
  • 1.5 teaspoon sugar or as required
  • 1 to 2 tablespoons kuttu ka atta (buckwheat flour) or amaranth flour - optional
  • rock salt or sendha namak - a kind of salt used food made during fasts. you could use regular salt if the recipe is not being made during the fasting period.
  • oil for frying
Cooking Instructions
  1. Soak 1 cup sabudana or tapioca pearls in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become soft. Sabudana can also be soaked for 2 hours. I get a hard quality of sabudana and soaking for 2 hours does not help. So I soak sabudana overnight. So depending on the quality of sabudana you can even soak for 2 to 3 hours or more.
  2. Then drain off all the water from the soaked sabudana. Drain the water very well. When properly soaked, the sabudana pearl should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.
  3. Take the sabudana pearls in a mixing bowl and keep aside.
  4. Rinse 4 medium-sized potatoes well in water first. Then place the potatoes in the cooker. Add water which just about covers the potatoes.
  5. Pressure cook potatoes for 4 to 5 whistles on medium flame.
  6. When the pressure settles down on its own, open the lid and check the potatoes. Pass a knife through the center of the potatoes and it should slide easily without any resistance. Let the potatoes become warm. Then chop them or crumble them. You can even mash them.
  7. When the potatoes are pressure cooking, you can roast the peanuts. Heat a pan or kadai and add ½ cup peanuts in it
  8. Roast the peanuts till you see some black spots on their husks. They should be crunchy and well roasted with no rawness from the center.
  9. Let the roasted peanuts cool down. Once they are cooled, add them in a dry grinder or spice grinder. I have removed the husks. If you want you can keep them.
  10. Grind to a coarse powder. Keep the peanut powder aside. You can even make a fine powder.
  11. Add the mashed potatoes and coarsely roasted groundnuts to the sabudana in the mixing bowl.
  12. Next add 1 to 2 chopped green chilies, 1 teaspoon finely chopped ginger and 2 tablespoons chopped coriander leaves. You can also skip coriander leaves.
  13. Squeeze 2 teaspoons lemon juice or as per taste.
  14. Now add 1 teaspoon cumin seeds, 1.5 teaspoons sugar and salt as per taste. You can add less or more sugar as per your taste preferences.
  15. Mix the entire mixture very well
  16. Now take some portion of the mixture in your hands and shape them into a flat round vada or patty. Do this till all the mixture is utilized.

Frying Sabudana Vada

  1. Heat oil for deep frying in a kadai. Check a small portion of the mixture. It should come up steadily and gradually in the oil. In case it breaks, then there is more moisture in it. So you can add some kuttu ka atta (buckwheat flour), singhare ka atta (water chestnut flour), ragjira atta (amaranth flour) or some more boiled potatoes. If not fasting, then you can add some rice flour in the vada mixture. Mix again and shape in patties. Ideally, do this step before you fry these patties.
  2. making sabudana vada recipe.
  3. Gently place the patties in hot oil. Fry them at medium flame. Do not overcrowd while frying.
  4. When one side is light golden, turn them over with a slotted spoon.
  5. Turn over again when the second side is golden.
  6. Continue to fry turning over a couple of times till the vada are uniformly golden and crisp.
  7. Remove fried sabudana vada with a slotted spoon draining the extra oil.
  8. Place them on kitchen towels to remove excess oil. Fry all the patties this way.
  9. Serve Sabudana Vada hot with sweetened curd or phalahari chutney or coconut vrat chutney. You could also serve them with homemade tomato sauce.

Leave a comment

Please select rating :)
Please write something :)
Please ensure that you are human.