easy recipe of sabudana vada | quick sago vada recipe for fasting or vrat

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easy sabudana vada recipe, quick sago vada recipe

this is a quick sago vada recipe for navratri fasting made without potatoes.

5 from 1 vote
total time:
320minutes

sabudana vada recipe with step by step photos. these are crispy sabudana vadas made without potatoes. this is an easy recipe of sabudana vada as you don’t need to spend time in boiling and then mashing the potatoes. thus the sabudana vadas can be prepared quickly.

sabudana vada recipe

i had got a few requests for preparing sabudana vadas without potatoes. so i tried my way and it worked. the sabudana vadas were very tasty. a nicely done crisp texture from outside and a soft texture from within. i had made thesesabudana vada today for navratri fasting, so thought of sharing the recipe.

for a less oil version, you can fry the sabudana vadas in an appe pan or paniyaram pan. to make these vadas, you need a binding ingredient. i have used amaranth flour (rajgira atta) as its easily available where i live. you can even add flours that we use during fasting like – buckwheat flour (kuttu ka atta) and water chestnut flour (singhare ka atta).

few more fasting snacks recipes on blog are:

  1. farali batata vada
  2. farali pattice
  3. arbi tikki
  4. sweet potato tikki
  5. aloo makhana
  6. sweet potato chaat

this vada recipe can also be made into a jain sabudana vada recipe, if you skip ginger. you do need to soak the sabudana for some hours or overnight. depending on the quality of sabudana you can soak for 2 hours or overnight.

serve these sabudana vadas with tamarind chutney or coconut chutney.

if you are looking for more sabudana recipes then do check sabudana thalipeeth, sabudana kheer, sabudana tikki and sabudana khichdi recipe.

easy sabudana vada recipe below:

easy sabudana vada recipe, quick sago vada recipe
5 from 1 vote
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easy sabudana vada

this is a quick sago vada recipe for navratri fasting made without potatoes.
course breakfasts, snacks
cuisine indian
prep time 5 hours
cook time 20 minutes
total time 5 hours 20 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

  • ½ cup sabudana (tapioca pearls)
  • ½ to ⅔ water for soaking sabudana
  • 1 or 2 green chillies, chopped (hari mirch)
  • ½ inch ginger, chopped (adrak)
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon lemon juice
  • ½ teaspoon sugar or add as per taste
  • 2 tablespoons roasted peanuts (bhuni moongphali)
  • 1 tablespoon grated fresh coconut (optional)
  • 3 tablespoons amaranth flour (rajgire ka atta)
  • sendha namak or rock salt as required
  • oil for deep frying

how to make easy sabudana vada

soaking:

  1. rinse and then soak ½ cup sabudana pearls in ½ to ⅔ cup water for 4 to 5 hours or overnight. depending on the quality of sabudana you can even soak for 2 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. then strain the soaked sabudana pearls very well in a strainer. do strain very well as there should not be any water.

preparing sabudana vada mixture:

  1. take them in a bowl.
  2. now mash them well with your hands. the mashing has to be done very well or else they are not easy to bind. keep aside.
  3. in a small pan, add 2 tablespoons peanuts.
  4. on a low flame, stirring at times, roast peanuts till you see a few black spots on them. they should become crunchy. instead of peanuts, you can also add cashews.
  5. then take the peanuts in a mortar-pestle and coarsely crush them. keep aside.
  6. add 1/2 inch ginger (finely chopped), 1 or 2 green chilies (chopped) and 1/2 teaspoon cumin seeds to the mashed sabudana.
  7. add 1 teaspoon lemon juice.
  8. now add the coarsely crushed peanuts. also add 1 tablespoon grated fresh coconut. coconut is optional and you can skip it.
  9. add 3 tablespoons rajgira atta (amaranth flour). you can also use buckwheat flour (kuttu ka atta) and water chestnut flour (singhare ka atta).
  10. add 1/2 teaspoon sugar. you can add sugar as per taste.
  11. mix very well and then add rock salt. mix again very well. check the taste and add more rock salt, sugar or lemon juice if required.
  12. the whole mixture should stick and bind to each other. make 2 to 3 small or medium balls from the mixture and flatten them a bit.

frying sabudana vada:

  1. heat oil for deep frying in a kadai.
  2. add a tiny ball made from the mixture.
  3. 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 amaranth flour again to the mixture and mix well.
  4. 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.
  5. add sabudana vadas for frying depending on the size of the kadai. do not crowd the kadai or pan.
  6. when one side gets golden, then only flip the vadas. otherwise don't even touch as they might break if not cooked.
  7. flip a couple of times and fry the vadas till they are crisp and golden.
  8. remove with a slotted spoon.
  9. place on kitchen paper towels to absorb excess oil. prepare sabudana vadas with the remaining mixture this way.
  10. serve sabudana vadas with tamarind chutney or coconut chutney.

recipe notes

- you can add coriander leaves if you want.
- can use cashews instead of peanuts. no need to roast cashews.
- instead of amaranth flour, you can use buckwheat flour or water chestnut flour.

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how to make sago vada or sabudana vada recipe:

1. rinse and then soak ½ cup sabudana pearls in ½ to ⅔ cup water for 4 to 5 hours or overnight. depending on the quality of sabudana you can even soak for 2 hours. when properly soaked, the sabudana pearls, should get mashed when pressed. if you feel some hardness in the center, then soak for some more time.

sabudana for sabudana vada recipe

2. then strain the soaked sabudana pearls very well in a strainer. do strain very well as there should not be any water.

sabudana for sabudana vada recipe

3. take the strained sabudana pearls in a bowl.

sabudana for sabudana vada recipe

4. now mash them well with your hands. the mashing has to be done very well or else they are not easy to bind. keep aside.

sabudana for sabudana vada recipe

5. in a small pan, add 2 tablespoons peanuts.

peanuts for sabudana vada recipe

6. on a low flame, stirring at times, roast peanuts till you see a few black spots on them. they should become crunchy. instead of peanuts, you can also add cashews.

peanuts for sabudana vada recipe

7. then take the peanuts in a mortar-pestle and coarsely crush them. keep aside. for the peanuts, you can remove their skin if you want.

peanuts for sabudana vada recipe

8. add ½ inch ginger (finely chopped), 1 or 2 green chilies (chopped) and ½ teaspoon cumin seeds to the mashed sabudana.

making sabudana vada recipe

9. add 1 teaspoon lemon juice.

making sabudana vada recipe

10. now add the coarsely crushed peanuts. also add 1 tablespoon grated fresh coconut. coconut is optional and you can skip it.

peanuts for sabudana vada recipe

11. add 3 tablespoons rajgira atta (amaranth flour). you can also use buckwheat flour (kuttu ka atta) and water chestnut flour (singhare ka atta).

flour for sabudana vada recipe

12. add ½ teaspoon sugar. you can add less or more sugar as per taste..

sugar for sabudana vada recipe

13. mix very well and then add rock salt (sendha namak). mix again very well. check the taste and add more rock salt, sugar or lemon juice if required.

salt for sabudana vada recipe

14. the whole mixture should stick and bind to each other. make 2 to 3 small or medium balls from the mixture and flatten them a bit.

making sabudana vada recipe

15. heat oil for deep frying in a kadai. add a tiny ball made from the mixture.

frying vada - sabudana vada recipe

16. 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 amaranth flour again to the mixture and mix well.

frying vada - sabudana vada recipe

17. 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.

frying vada - sabudana vada recipe

18. add sabudana vadas for frying depending on the size of the kadai. do not crowd the kadai or pan.

frying vada - sabudana vada recipe

19. when one side gets golden, then only flip the vadas. otherwise don’t even touch as they might break if not cooked.

frying vada - sabudana vada recipe

20. turn over a couple of times so as to fry the sabudana vadas evenly.

frying vada - sabudana vada recipe

21. fry the vadas till they are crisp and golden

frying vada - sabudana vada recipe

22. remove with a slotted spoon.

frying vada - sabudana vada recipe

23. place on kitchen paper towels to absorb excess oil. prepare sabudana vadas with the remaining mixture this way.

sabudana vada recipe without potatoes

24. serve sabudana vadas with tamarind chutney or coconut chutney. i served with tamarind chutney.

sabudana vada

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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5 comments/reviews

  1. Instead of the atta mentioned in this recipe, what atta can we add as South Indians, specifically Tamilians?

    • aarthi, you can add rice flour (chawal ka atta). even jowar flour can be added.

      • Thanks Dassana. 🙂

  2. nice very tasty

    • thanks zahra 🙂

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