Sabudana Vada Recipe | How to Make Sabudana Vada

sabudana vada recipe
Sago pearls and Potato fritters as a snack for fasting in Hindu culture

Sabudana Vada Recipe: Sabudana Vada is a popular savoury deep-fried snack made during Hindu fasting days, which includes tapioca pearls (sago), potatoes, peanuts, and herbs. They are gluten-free and vegan by nature. This foolproof sabudana vada recipe yields a crispy vada with a soft and light interior.

A popular fasting snack or vrat recipe made with sago or tapioca pearls It is a popular dish in Maharashtrian cuisine, but it is also popular in neighbouring states. It is commonly served during the fasting season due to its high carbohydrate and glucose content.

In India, it is also known as sago vada, sagubiyyam vadalu, and javvarisi vadai. It is commonly served during fasting and festival seasons throughout India. Sago vada is a crunchy, tasty, and spongy vada that will easily fill your stomach. But with some spicy green chutney, you’ll be craving more and more.

The term “sabudana” is a Hindi word for these white tapioca pearls that is commonly used in North, Central, and Western India.

These are known as javvarisi (Tamil), sabbakki (Kannada), chowari (Malayalam), and sagubiyyam in South Indian regional languages (Telugu).

Sabudana is primarily a starch and carbohydrate source. They keep you fuller for longer periods of time, which is why they are included in fasting foods.

Many devout Hindus fast (vrat/upvas) during the Shravan month, Ekadashi, and the Navaratri period in Indian Hindu tradition. The food consumed during the fast contains no onions, garlic, wheat products, lentils, or pulses. For more information, see this compiled list of Navratri Fasting Ingredients.

It’s a satvik recipe, which means I don’t use onions, garlic, or a lot of spices. This sabudana vada recipe is foolproof and simple to prepare.

In this sabudana vada recipe, the proportion of ingredients, primarily potatoes and sago, is perfectly balanced. These precise proportions allow you to easily bind and shape the patties.

You will not have a batch of soggy or broken patties. Furthermore, the patties can be easily formed without the use of any flour for binding.

Roasted peanuts are also traditionally used, and they add a lovely nuttiness and sweetness to the vada. Not to mention a protein boost.

Sabudana vada can be eaten for brunch or as an evening snack. There are many mithai shops in Mumbai that sell this tasty snack.

In fact, it is a popular street food in Mumbai and Maharashtra, with many shops and street vendors selling this crispy, tasty snack.

Furthermore, soaking sabudana is an important part of making sago vada. The soaking time varies depending on the type of sabudana used. Some sabudana only require 30 minutes of soaking time, while others require 2-3 hours. Also, the potato helps to keep the vada intact while frying in oil, so if your vada breaks apart while frying in oil, simply add another potato and prepare the dough. Finally, the peanuts not only add a crunchy bite to the sabakki vada, but they also absorb moisture from the sago.

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Sabudana Vada Recipe Card:

sabudana vada recipe

Sabudana Vada Recipe

Manita
Sabudana vada, also called 'sabu vada', is a traditional deep fried fritter from Maharashtra, India. It is often served with spicy green chutney and along with hot chai and is best eaten fresh. In other parts of the country, Sabudana vada are the best option to have when fasting.
Prep Time 10 mins
Cook Time 30 mins
3 hrs
Total Time 40 mins
Course Snack
Cuisine north indian
Servings 17 vada
Calories 120 kcal

Ingredients
  

  • 1 cup  sabudana / sago / tapioca
  • 2  potato / aloo  (boiled & mashed)
  • 1/2 cup  peanuts   (roasted & crushed)
  • 1/2 tsp  ginger paste
  • 1 tsp  cumin / jeera
  • 1  chilli   (finely chopped)
  • 2 tbsp  coriander (finely chopped)
  • 1/2 tsp  salt
  • 1 tsp  lemon juice
  • oil for frying

Instructions
 

  • First, soak 1 cup sabudana in enough water for 3 hours in a large bowl. Soaking time varies, so make sure to only soak until the sabudana softens.
  • Drain the water and set aside for 30 minutes to allow the water to drain completely.
  • Place the soaked sabudana in a large mixing bowl.
  • Add 2 potatoes and 1/2 cup peanuts as well.
  • 1/2 tsp ginger paste, 1 tsp cumin, 1 chilli, 2 tbsp coriander, 1 tsp lemon juice, and 1/2 tsp salt
  • Using your hand, thoroughly combine and mash the ingredients. This is critical because you will be squeezing the water present in sabudana. Otherwise, the water present in sabudana may burst while deep frying.
  • Make a soft dough. If you are unable to form a dough, add another boiled potato and mash thoroughly.

Appe pan with sabudana vada:

  • First, heat the appe pan and pour 1/4 tsp of oil into each appe pan mould.
  • Make small balls out of the sabudana mixture that has been prepared.
  • Place it on top of the appe pan.
  • Cover and cook for 5 minutes on a low to medium heat.
  • Once the bottom has turned golden brown, flip it over.
  • Cook for another 5 minutes, covered.
  • Make sure to flip the vada over every few minutes until it is completely cooked and golden brown.
  • Cook for a total of 20 minutes, or until the sabbaki vada is completely cooked.
  • Finally, the sabudana vada in appe pan is ready to eat.

Sabudana vada deep fried:

  • First, make small patties out of the sabudana mixture.
  • In hot oil, deep fry the patties. Alternatively, preheat the oven to 180°C and bake for 30 minutes.
  • Fry on medium heat until golden brown, flipping halfway through.
  • To remove excess oil, drain over a kitchen towel.
  • Finally, serve hot sabudana vada with masala tea.12012
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Notes:

  • To begin, soak the sabudana until soft. Some sabudana only require 2 hours of soaking. As a result, vary accordingly.
  • Adding roasted and crushed peanuts gives the vada a crunchy bite while also absorbing moisture.
  • Furthermore, if the vada bursts while deep frying, it means you haven’t properly soaked, mashed, or drained the sabudana.
  • If you are unable to form a dough, add another boiled potato and mash thoroughly.
  • Finally, the sabudana vada recipe is delicious when served hot and crispy.

FAQ’s

Why does my Sabudana Vada break when soaked in oil?

Your sabudana vada will break and fall apart in oil if the dough mixture contains too much moisture or there is not enough binding from the potatoes.

How long does it take to soak sabudana?

Sabudana should be soaked for 4 to 5 hours. However, depending on how hard the sabudana pearls are, the time can range from a few hours to overnight. So, test your sabudana and make sure the pearls are tender and softened after soaking.

Is it possible to boil Sabudana instead of soaking it?

Please never, ever do that. All you’ll get is a gluey, starchy mess that won’t bind and will be a sloppy mess.

Can we keep soaked Sabudana in the refrigerator?

Yes, you can keep soaked sabudana in the refrigerator for 1 to 2 days. Keep them in a tightly sealed container.

Is it possible to bake or air fry Sabudana Vada?

Deep frying sabudana vada yields the best texture and flavour. You can try baking or air-frying if you’re feeling adventurous, but you won’t get a crispy, fluffy, and soft sabudana vada. They may be a little undercooked or chewy.

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