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Sabudana vada is a popular deep fried snack from Maharastra. This vegan gluten free cutlet made of sago or tapioca pearls is popular snack for fasting days like Navratri. You can make these vadas in no time if you have soaked sago pearls ready. With just very few ingredients like potatoes, peanuts and sago this vada tastes so delicious and filling. Here is how to make best sabudana vada at home that does not break, is crispy and non greasy!
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5 from 6 votes

Sabudana Vada Recipe

Sabudana vada is a popular deep fried snack from Maharastra. This vegan gluten free cutlet made of sago or tapioca pearls is popular snack for fasting days like Navratri. You can make these vadas in no time if you have soaked sago pearls ready. With just very few ingredients like potatoes, peanuts and sago this vada tastes so delicious and filling. Here is how to make best sabudana vada at home that does not break, is crispy and non greasy!
Prep Time4 hrs 15 mins
Cook Time20 mins
Total Time4 hrs 35 mins
Course: breakfast or snack
Cuisine: Indian
Servings: 20 sabudana vada
Calories: 60kcal
Author: Harini

Ingredients

  • 1 cup sabudana sago or tapioca pearls
  • 4 potatoes boiled and peeled
  • 1/2 cup peanuts roasted and coarsely powdered
  • 3 green chilies chopped
  • 2 chopped coriander leaves
  • rock salt or black salt to taste

Instructions

  • Pick and rinse 1 cup sago pearls well. Add 1 cup water and soak for 4-6 hours.Drain excess water if any and set aside for 15 minutes.
  • In the mean time pressure cook 4 medium potatoes well. Peel and crumble them well.
  • Also dry roast 1/2 cup peanuts and grind them coarsely. Heat oil for deep frying.
  • Add drained sago pearls, powdered peanuts, chopped green chilies, coriander leaves, rock salt or black salt, crumbled potatoes to a mixing bowl.
  • Mix very well and form a dough like mixture. Try shaping a ball. If the mixture is very loose, add 2  tablespoons more peanut powder.
  • Now divide the mixture into 18-20 equal sized balls. Flatten each ball slightly.
  • Slide 3-4 shaped vada into hot oil. Do not disturb for few seconds.
  • Now flip gently and fry till the vadas turn golden and crispy from all sides.
  • Drain in a kitchen towel and serve sabudana vada hot.

Notes

  • To make these vada without potato orjain sabudana vada, you can just replace potatoes with cooked and mashed plaintain or raw bananas. You can also use amaranth flour or any other grain flour as binding agent and leave out potato.
  • These vadas will break in oil if the mixture loose. The quantity of potatoes should be perfect to get a proper mixture that will fry crispy and hold its shape in hot oil.
  • If your vada break while frying, try to add 1-2 more tablespoons of roasted peanut powder (reserve some handy) or kuttu ki atta (while fasting) or corn flour to the vada mixture and mix well.

Nutrition

Serving: 20sabudana vada | Calories: 60kcal