Skip to main content
Sabudana Vada Recipe

Time and servings

Nutrition

Per vada.

​
About

It is a tasty and straightforward deep-fried golden fritter snack made with sago pearls, herbs and spices. Sabudana Vada, also commonly known as Sago Vada, is a healthy fried snack with humble origins in Western Indian cuisine. It is most commonly prepared for morning breakfast or as a lip-smacking evening tea-time snack, but is not limited to these uses. Due to the abundance of nutrients and minerals available in sago pearls, they are also used for vrat and as fasting snacks. There are many different variations of this popular Sabudana Vada Snack. Traditionally, it is prepared as a deep-fried snack, but there are many other ways to cook it. It can be cooked using an appe pan, shallow fry, air frying, and even baking. In addition, the vada can be stuffed with paneer, dry fruits and dates. It can also be stuffed with cheese to make it a fusion snack. Lastly, the shape of the vada can be turned into a tikki and thus used as stuffing for a burger or a sandwich.

​
Ingredients

  • 1 cup sabudana
  • 2 potato (boiled & mashed)
  • ½ cup roasted peanut (crushed)
  • 4 chilli (finely chopped)
  • 1 inch ginger (grated)
  • 2 tbsp coriander (finely chopped)
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp salt
  • ½ lemon juice
  • oil (for frying)

​
Instructions

  1. Firstly, to prepare a non-sticky sabudana, in a bowl, rinse 1 cup sabudana and soak in ¾ cup water for 8 hours.
  2. Transfer the soaked sabudana in to the large plate.
  3. Mash 2 boiled potato. Potato helps to bind the vada well.
  4. Also add ½ cup roasted peanut, 4 chilli, 1 inch ginger, 2 tbsp coriander, 1 tsp sugar, 1 tsp cumin, 1 tsp salt and ½ lemon juice.
  5. Mix well, ensuring everything is thoroughly combined.
  6. Squeeze slightly, till the mixture binds well and holds its shape.
  7. Prepare small patties from the sabudana mixture.
  8. Deep fry the patties in hot oil. Or preheat and bake at 180 degrees Celsius for 30 minutes.
  9. Fry on medium flame until they turn golden brown, flipping in between.
  10. Drain off excess oil over a kitchen towel.
  11. Finally, serve Sabudana Vada Recipe hot along with masala tea.

​
Step-by-step

1
Firstly, to prepare a non-sticky sabudana, in a bowl, rinse 1 cup sabudana and soak in ¾ cup water for 8 hours.
2
Transfer the soaked sabudana in to the large plate.
3
Mash 2 boiled potato. Potato helps to bind the vada well.
4
Also add ½ cup roasted peanut, 4 chilli, 1 inch ginger, 2 tbsp coriander, 1 tsp sugar, 1 tsp cumin, 1 tsp salt and ½ lemon juice.
5
Mix well, ensuring everything is thoroughly combined.
6
Squeeze slightly, till the mixture binds well and holds its shape.
7
Prepare small patties from the sabudana mixture.
8
Deep fry the patties in hot oil. Or preheat and bake at 180 degrees Celsius for 30 minutes.
9
Fry on medium flame until they turn golden brown, flipping in between.
10
Drain off excess oil over a kitchen towel.
11
Finally, serve Sabudana Vada Recipe hot along with masala tea.Sago Vada

​
Video

​
Notes

  • Firstly, soak the sabudana till they are soft.
  • Furthermore, if the vada bursts while deep-frying, it means you haven’t soaked, mashed, or drained the sabudana well.
  • Additionally, if you are unable to form a dough, add another boiled potato and mash it well.
  • Finally, Sabudana Vada Recipe tastes great when served hot and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sabudana-vada-recipe-sago-vada/