Sabudana vada usually served in fasting and festival season in India. Being a Maharashtrian recipe sabudana vada is now enjoyed widely across India. Sabudana is one of the most common ingredients cooked during fasting. These vadas are a preferred item during fasting, especially in Navratra.
In Maharashtra, this is specially served at breakfast or snack time. I always hesitate before trying any new dish in restaurants. Once my husband ordered sabudana vada and we enjoyed them so much that end up ordering 3 plates for us. And since then our love for these yummy vadas growing 🙂 stronger.
Sabudana vada is also a very easy and quick snack for kids tiffin box, either pack for lunch or in snack time. Kids love these vadas. My both kids relish eating them also it keeps them full for longer time. This is how to make this sabudana vada or sago vada or tapioca cutlet.
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While this crispy, spongy and tasty vada will fill your stomach easily, your cravings will ask for more. To make these yummy sabudana vada follow the step by step process as below
Sabudana Vada | Tapioca Fritter | Sago Vada
Ingredient 12-14 Vadas
1 Cup Sabudana/Sago/Tapioca
4 Medium sized potato boiled
½ Cup peanut
1" Ginger grated
2 Green chilies chopped finely (optional)
Pink Himalayan salt as per taste (replace with sendha namak/rock salt in fasting)
1 teaspoon sugar
2 Tblsp lemon juice
Handful chopped green coriander
Method
- First of all soak sabudana in 1.5 cups of water for about 4 hours. I used small sized sabudana.
- Dry roast the peanut. After cooling down rub their skin and grind coarsely.
- After 4 hours add sabudana in a mixing bowl. Add boiled mashed potato, and combine well with the help of your hand. This way all water will come out from soaked sabudana and will not burst while deep frying.
- In addition to the above mixture add all other dry ingredients like coarsely ground peanut, lemon juice, chopped coriander, grated ginger, pink Himalayan salt, green chili and combine well to make a smooth dough. If the dough is not coming together add one more potato and make the dough.
- Take a small quantity of the dough and make a round shape ball. Press it on top a bit and shape them like patties.
- Heat oil in a heavy-bottomed pan on high flame.
- Deep fry these vadas on hight to medium flame till they turned golden brown. Keep flipping them.
- Drain sabudana vada on a kitchen towel in order to remove excess oil.
- Serve these hot and yummy Sabudana vada or sago vada with green coriander chutney.
Note
- While soaking sabudana pour water more than the level of sabudana in a vessel for about 1". Some sabudana gets soft after 2 hours, some may take up to 4-5 hours.
- If dough not combining properly than add one more potato and than make a smooth dough.
- Fry 4-5 vada at a time. They stick with each other. So do not overcrowd the pan while frying them.
- You can keep this dough in the fridge in advance too. Whenever needed sabudana vada can be fried easily.
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Sabudana Vada
Ingredients
- 1 Cup Sabudana/Sago/Tapioca
- 4 Medium sized potato boiled
- ½ Cup peanut
- 1″ Ginger grated
- 2 Green chilies chopped finely
- Pink Himalayan salt as per taste
- 1 teaspoon sugar
- 2 Tblsp lemon juice
- Handful chopped green coriander
Instructions
- First of all soak sabudana in 1.5 cups of water for about 4 hours. I used small sized sabudana.
- Dry roast the peanut. After cooling down rub their skin and grind coarsely.
- After 4 hours add sabudana in a mixing bowl. Add boiled mashed potato, and combine well with the help of your hand. This way all water will come out from soaked sabudana and will not burst while deep frying.
- In addition to the above mixture add all other dry ingredients like coarsely ground peanut, lemon juice, chopped coriander, grated ginger, pink Himalayan salt, green chili and combine well to make a smooth dough. If the dough is not coming together add one more potato and make the dough.
- Take a small quantity of the dough and make a round shape ball. Press it on top a bit and shape them like patties.
- Heat oil in a heavy-bottomed pan on high flame.
- Deep fry these vadas on hight to medium flame till they turned golden brown. Keep flipping them.
- Drain sabudana vada on a kitchen towel in order to remove excess oil.
- Serve them with green coriander chutney.
Notes
2) If dough not combining properly than add one more potato and than make a smooth dough.
3) Fry 4-5 vada at a time. They stick with each other. So do not overcrowd the pan while frying them.
4) You can keep this dough in the fridge in advance too. Whenever needed sabudana vada can be fried easily.
Ritu Tangri
I just love these vadas. My daughter is so fond of these vadas that she keeps fast just to eat them. Your vadas are looking so perfectly made.
sapana
This sadudana vada is my favorite during fasting days. So easy to cook and taste so delicious.
Sandhya Ramakrishnan
Oh Yum! The sabudana vada looks so crispy and out of this world. I have a long time enemity with sabudana and trying to make it solve. I have been trying few recipes with it and having success. This is on my next to do list with sabudana.
Priya Suresh
Am just drooling over those prefectly fried sabudana vadas, omg just irresistible. Feel like grabbing some and munching rite now.
Jayashree
Though I love sabudana vada, I am a little wary of making it at home as I am worried about it bursting in oil. Will keep your tip in mind to avoid that.
Srivalli
These vadas are surely a hit!..you have got them cooked so perfect!..good dish to enjoy
Vaishali
Sabudana Wada is such a delicious snack , and you have made it perfectly . We had it just last week in a typical Maharashtrian restaurant .
harini
Very tempting vadas. I wanted to make these guilt free in an air fryer and forgetting it everyday.
Sandhiya
I have tasted this vada few times from friend's place,but yet have to try on my own. You have prepared it so well, it looks so crispy.