Sabudana Vada often known as Sabudana Vadai, Sabudana Cutlet or Sabudana Tikki is a deep fried Maharashtrian appetizer which makes for a very good evening snack or breakfast.
Since it is made using gluten free ingredients, it is perfect to serve it for Indian Fast Days or Vrat. Here is how to make these at home.
Since I have shifted to Pune, I am really trying to get authentic Maharashtrian recipes and make them at home.
I have tried some of the recipes before, but then I noticed that the authentic ones which are made here in Maharashtrian households are sometimes a little different.
So, recently during the fasting days, when I thought of sharing a Sabudana Vada recipe for your guys, I asked my house help about the authentic recipe of the same, who is a Maharashtrian by the way.
She told me her mother’s recipe, which was a little different from how I made it before.
This time I followed her recipe and believe it came out as good as the ones I had at a popular Maharashtrian joint in Pune.
Since then this recipe is definitely a keeper.
Crispy from outside and soft from inside, this mildly spiced Vadas will surely satisfy your cravings for a delicious snack along with Tea or Coffee.
Either make it for your fasting days or make it during Monsoons, they are just perfect.
It also has some mashed potatoes, which really blend well with the soft sago.
It can also be served as a side dish or appetiser with your weekend meals.
What is Sabudana?
Health Benefits of Sabudana (Tapioca Pearls)
Sabudana or sago helps in muscle growth, it keeps our blood pressure under control, improves the process of digestion and improves the health of our bones.
Furthermore, it is a great source of protein, iron and calcium.
As it has a good amount of carbohydrates, it quickly takes away all your stress and fatigue.
About the recipe
Also known as Sago Vadas, it is a deep fried Maharashtrian appetizer.
Crispy, golden brown and crunchy these vadas are a delight to eat with a cup of hot ginger tea and Dhaniya Chutney.
Sabudana Ka Vada is mainly prepared and eaten during Indian fasting days or Vrats such as on the days of Navratri, Janmashtami, Shivratri etc.
However, the members of my foodie household, love these crunchy vada so much that I like to prepare it for them every once in a while.
The best part about Sabudana ka Vada is that they taste crispy but as soon as you savour them, they start melting in your mouth.
As they are made using boiled mashed potatoes and sago, they blend and make up for a tender filling!
I like adding a small portion of coarsely powder roasted peanuts, lemon juice, coriander leaves, green chillies because it enhances the taste of this fritters by large.
For this crispy Vada, you will need just need 6 ingredients – soaked sabudana, salt, fresh coriander, green chilli, boiled potatoes and roasted peanut.
Soak the sabudana overnight or minimum of 4 to 5 hours, so that they becomes really soft.
Boiled Potatoes are used to hold the mixture. Just add green chillies for the spiciness, because I feel the simple the vadas are, they taste better.
Just don’t forget to add the crushed peanuts, as they add a delicious crunch in the soft vadas.
These tastes amazing on its own with a hot cup of Adrak Wali Chai.
You can also serve them along with Mint Coriander Chutney or even Tomato Ketchup.
Some people also like to serve these along with sweet yogurt.
How to make it Baked?
If you do not wish to deep fry them, then you could bake them in an oven or make them using an air fryer as well.
To make these in an oven, line them on the baking tray and spray with oil.
Bake in a pre heated oven for 30-35 minutes, flipping once midway.
Bump the temperature of the oven to maximum and then bake until they turn slightly brown.
How to make it in Air Fryer?
Pre heat the air fryer at 180 Degrees C.
Arrange the vada on the tray of the air fryer in a single layer. Spray with oil.
Air fry for 10-12 minutes until golden brown.
Jain Verison (Without Potato)
Jain community do not eat anything that grows beneath the soil and hence potatoes are prohibited for them.
You can replace potatoes in this recipe with boiled raw banana and keep the remaining process same to make a jain version.
How to make it Instantly without Soaking?
To make it instantly, without soaking the sabudana, dry roast sabudana for 4-5 minutes and grind to make a coarse powder.
Add this powder to the rest of the ingredients mentioned below in the recipe and make vada from it.
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Step by Step Recipe
Wash the sabudana very nicely. Soak for 6-8 hours in water.
Add soaked sabudana, salt, fresh coriander, green chilli and roasted peanuts in a bowl.
Grate the boiled potatoes and add to the bowl.
Mix everything nicely.
Make small balls from the dough. Flatten them a little bit.
Fry the vadas in hot oil till golden brown from both the sides.
Sabudana Vada Recipe
- 1/2 cup Sabudana
- 2 Boiled potato (medium size)
- Salt to taste (use sendha namak if making for fasting)
- 3 tbsp Fresh coriander (chopped)
- 2 tsp Green chilli (chopped)
- 1/4 cup Roasted peanuts - 1/4 cup (Skin removed and crushed)
- Wash the sabudana.
- Soak for 6-8 hours in 1/2 cup water.
- After 6-8 hours, sabudana would have soaked all the water and will be soft.
- Add soaked sabudana, salt, fresh coriander, green chilli and roasted peanuts in a bowl.
- Grate the boiled potatoes and add to the bowl.
- Mix everything nicely.
- Heat oil in a non stick frying pan.
- Make small balls from the dough.
- Flatten them like a cutlet.
- If it is too sticky, apply little oil on your palms.
- Fry the vadas in hot oil ton high heat till golden brown from both the sides.
- Serve hot with coriander chutney.