Sabudana Vada Recipe with step by step photos – Sabudana vada is one of those recipes that is made during religious fasting (vrat or upvas). I made this sabudana vada for my mother-in-law who observes fasting during navratri.
In the Indian tradition the shravan month and the navaratra or navaratri period are times when many devout hindus fast. The food that is taken during the fast do not contain onions, garlic, wheat products, lentils or pulses. you can check this compiled list of ingredients for navratri fasting.
Sago or Sabudana is a common ingredient that is used in some recipes made during the fasting period. Few of the sabudana recipes on blog which can be made for fasting are Sabudana Khichdi, Sabudana thalipeeth, Sabudana Kheer, Sabudana bhel, Sabudana Tikki, Sabudana pakoras and Sabudana ladoos.
you might also like to check these useful posts for fasting days:
1. 7 arbi recipes for fasting
2. 12 potato recipes for fasting
3. 24 sweets recipes for fasting
4. 80 navratri fasting recipes
5. detailed post covering navratri vrat rules, procedure and recipes (vrat ka khana).
This Sabudana Vada snack can also be made during other times. Its crispy and delicious and can be made as a morning or evening snack. Sabudana Vada is served with sweet curd (yogurt) in Maharashtra and this combination tastes great. To make the sweet curd, you will just need to add some sugar to the curd and mix it. I have shared one more variation of sabudana vada made without potatoes.
Basically, this Sabudana Vada recipe comes from Maharashtra. In Mumbai, one will find many mithai shops selling sabudana vadas. In fact it is a street food in Mumbai and many vendors sell these.
If you are looking for more fasting recipes then do check dry fruits ladoo, vrat ka halwa, kuttu ka paratha, makhana ki kheer, vrat ke chawal ka pulao, jeera aloo, aloo tamatar ki sabzi and kaddu ki sabzi.
Sabudana Vada recipe quick video (1.19 minutes video)
Sabudana Vada Recipe Below:
Sabudana Vada Recipe
Sabudana Vada Recipe - Crisp fried patties made with tapioca pearls, peanuts and mashed potatoes. slightly sweet and spiced to taste.
INGREDIENTS (1 cup = 250 ml)
- 1 cup sabudana (tapioca pearls)
- 4 medium potatoes (aloo)
- ½ cup peanuts (mungphali)
- 1 teaspoon cumin seeds (jeera) - optional
- 1-2 green chillies, finely chopped (hari mirch)
- 1 teaspoon ginger, finely chopped (adrak)
- 2 teaspoon lime juice (optional)
- few chopped coriander leaves, (dhania patta) - optional
- 1.5 teaspoon sugar or as required
- 3 tablespoon 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
HOW TO MAKE RECIPE
Preparation for Sabudana Vada Recipe:
- Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.
- Drain of all the water completely from the soaked sabudana.
- Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
- On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.
- Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
Making Sabudana Vada:
Now take some portion of the mixture in your hands and shape them into flat round vadas or patties.
Do this till all the mixture is utilized.
Heat oil for deep frying in a kadai. Add a tiny ball made from the mixture.
Fry it on medium flame. If this ball does not break while frying, then you are good to go.
If it breaks, then add 1 tablespoon of kuttu ka atta (or amaranth flour) again to the mixture and mix well.
Now gently place the sabudana vadas in the oil. Keep the flame to medium while frying. If the oil is cold, sabudana vadas will absorb lot of oil and become soggy.
Add sabudana vadas for frying depending on the size of the kadai. Do not crowd the kadai or pan.
When one side gets golden, then only flip the vadas. Otherwise don't even touch as they might break if not cooked.
Turn over a couple of times so as to fry the sabudana vadas evenly.
Fry the sabudana vadas till they are crisp and golden
Remove the vadas with a slotted spoon. place on kitchen paper towels to absorb excess oil. Prepare sabudana vadas with the remaining mixture this way.
Serve sabudana vada with sweet curd/yoghurt or green chutney. You could also serve sabudana vadas with tomato sauce.
Few tips for making sabudana vada recipe:
- The Sabudana (Sago) has to be really soaked well. Not even a little hardness should be left in the sago.
- The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.
- The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.
- If you want the sabudana vadas to be crisp from outside, you need to brown them a little more.
- You could use roasted groundnuts/peanuts. Only if the peanuts are not roasted, then you need to roast them. If they are skinned, then on roasting the skin becomes flaky and you can remove the skin easily from the peanuts with your fingers.
Lets Start Step by Step Sabudana Vada Recipe:
1. Soak the 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 very soft. Drain of all the water from the soaked sabudana. Depending on the quality of sabudana you can even soak for 2 to 3 hours. 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
2. Add the mashed potatoes (4 potatoes, boiled, peeled and mashed till smooth), coarsely roasted groundnuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice.
3. Mix the entire mixture well.
4. Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized. Deep fry the sabudana vadas in hot oil till golden brown. Drain Sabudana vadas on kitchen towels to remove excess oil.