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Sabudana Vada | Sabu Vada | Make Sabudana Vada Step by Step

Sabudana Vada Recipe | Make Sabudana Vada Recipe Step by Step

Sabudana Vada is also known as Sago Vada, Sabu Vada, Sabudana Vadai, Sabudana Cutlet, Sabudana Tikki or Tapioca Fritters

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.

Sabu Vada is made using gluten-free ingredients, this filling and a nutritious snack are served usually during religious festivals and during fast/vrat/upvaas, especially in Navratri vrats.

And, as much as we do Chacha Chaudhary’s Sabu (from planet Juiputer) never relished Sabudana Vada. Why did he not? Answer this in the comments below. 🙂

What is sabudana vada made of?

Sabudana vada is made with tapioca pearls also known as sago. Sabudana or tapioca pearls are mixed with boiled potatoes, peanuts, herbs and spices to create this melt in the mouth marvel. It is crunchy and crispy from outside but is very soft from inside.

To make sabudana or tapioca pearls, raw tapioca roots are crushed in a tank and the starch juice obtained is stored till it converts into a paste. This paste is then processed into small round white balls through a machine. They are soft, spongy and chewy in taste.

Sabudana Vada - Frequently Asked Questions

Know your Sabudana Vada or Sabu Vada made with Tapioca Pearls or Sago

Is Sabudana Vada good for health?

Sabudana vada is made from tapioca pearls. Tapioca pearls are made from starches extracted from the core of certain tropical palm stems. These starches are complex carbs that consist of many connected glucose molecules.

Glucose is a type of sugar that your body uses as an energy source making sabudana an important source of energy for your body.

How long should we soak Sabudana??

Sabudana is the essential ingredients for sabudana vadai. So it is essential to prepare sabudana correctly. You should soak sabudana overnight to fluff them up. First, wash Sabudana under cold tap water until clear water appears. Then, add just enough to cover the sabudana. Finally, after the sabudana have fluffed up, drain off excess water if any before cooking.

Why does Sabudana Vada break in oil?

Sabudana vada can break up while frying in oil due to the retained moisture content in the vada mixture. You’ll have to ensure there is minimal moisture in your mixture. Make sure your potatoes are boiled correctly and are not soggy. Drain your sabudana well to remove moisture completely. Fry sabudana in heated oil else sabudana will absorb oil and as a result break.

Recipe Recommendations & Suggestions

Cooking Tools Recommended Recommended Ingredients
Sabudana or Tapioca Pearls

How to make sabudana vada from scratch at home?

Step by Step Recipe with Pictures - Sabudana Vada or Tikki Recipe

Get your ingredients ready for sabudana vada. Chop coriander and green chillies. Powder the peanuts after roasting them on a pan.

Ingredients for Sabudana Vada or Sabu Vada


Boil and mash potatoes. Also Read: How to mash potatoes in a microwave.

Mashed Boiled Potatoes


In a large mixing bowl add soaked sabudana, boiled potato, cumin seeds, green chilli, cilantro and salt.

Sabudana Vada Tikki – Mash Mix


Mix all the ingredients very well. Vada dough is ready. Grease your palm with some oil, take 2 tbsp vada dough and shape in flat round shape. Simply, press it between your palms and flatten it like a patty.

Sabudana Vada Patty Ready to be Fried


Heat sufficient oil in a deep pan on medium-high flame. Deep fry the vadas in hot oil till golden brown from both sides. They should turn golden brown and crisp on the outside. Drain on absorbent paper. Serve hot with your favourite chutney. Mint-Coriander Chutney is recommended.

Deep Fry Sabudana Vadas in Hot Oil


Sabudana Vada with Mint Chutney
Print

Sabudana Vada - Easy Sabudana Vada Recipe Step by Step

Sabudana Vada - Easy Sabudana Vada Recipe Step by Step - Sabudana Vada is also known as Sago Vada. It is a traditional deep-fried snack from Maharashtra, India. Sabudana Vada is crunchy and crispy from outside but is very soft from inside.
Course Appetizer, Snack
Cuisine Indian
Diet Vegan, Vegetarian
Keyword Sabudana, Sabudana Cutlets, Sabudana Tikki, Sabudana Vada, Sago Vada, Tapioca Fritters
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 12 hours
Total Time 12 hours 20 minutes
Servings 6 people
Calories 126kcal

Ingredients

  • 1 Cup Tapioca Pearls (Sabudana)
  • 4 Piece Boiled Potatoes (Aloo)
  • 0.25 Cup Peanuts (Moongphali)
  • 2 Piece Green chillies (Hari Mirch)
  • 2 tablespoon Coriander Leaves (Dhaniya Patta)
  • 1 teaspoon Rock salt (Senda namak)
  • 0.5 teaspoon Black pepper (Kali Mirch) – 1 tsp
  • 1 teaspoon Cumin Seeds (Jeera)
  • Vegetable Oil (Tel) For Frying

Instructions

  • Get your ingredients ready for sabudana vada. Chop coriander and green chillies. Powder the peanuts after roasting them on a pan.
  • Boil and mash potatoes. Also Read: How to boil potatoes in a microwave.
  • In a large mixing bowl add soaked sabudana, boiled potato, cumin seeds, green chilli, cilantro and salt.
  • In a large mixing bowl add soaked sabudana, boiled potato, cumin seeds, green chilli, cilantro and salt.
  • Mix all the ingredients very well. Sabudana vada dough is ready. Grease your palm with some oil, take 2 tbsp vada dough and shape in flat round shape. Simply, press it between your palms and flatten it like a patty.
  • Heat sufficient oil in a deep pan on medium-high flame. Deep fry the vadas in hot oil till golden brown from both sides. They should turn golden brown and crisp on the outside.
  • Drain on absorbent paper.
  • Serve hot with your favourite chutney.

Notes

  • Avoid over boiling the potatoes. If over boiled they will hold up the moisture and make the sabudana vadas soggy.
  • Drain the soaked sabudana completely otherwise the excess moisture will make the vadas soggy.
  • Fry the vadas only on a medium heat otherwise they will brown from outside and remain soggy inside.

Notes - Sabu Vada Recipe | Easy Homemade Sabudana Vadai Recipe

  • Soak sabudana (sago) really well. They should be nice and soft.
  • Heat oil well and then reduce the flame to medium just before frying the vadas. If the oil is too hot, the sabudana vada will burn from outside and leave the insides uncooked. If the oil is not properly heated, the vada will absorb a lot of oil.

FINALLY, TO SUM IT UP

Sabudana Vada with Mint Chutney

This light and crispy Sabudana Vada /Tapioca Fritters is not only a fun snack to eat, but is also among the preferred foods during fasting in India for Hindus. 

This is traditionally a Maharashtrian recipe but is now widely enjoyed across other parts of the country as well. These vadas can be made as a snack or an appetizer. These are also popularly served on Indian Street Food stalls.

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