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    Home Β» Recipes Β» Snacks

    Sabudana vada recipe | Navratri Vrat ka khana

    September 16, 2014 by Raks Anand 27 Comments / Jump to Recipe

    Sabudana vada is a crispy and tasty deep fried tea time snack. This is a no onion no garlic vrat ka khana.

    sabudana-vada-recipe
    Jump to:
    • FAQs
    • Recipe card
    • Sabudana vada method:

    Sabudana vada is one of the most famous snack in Maharashtra. Made with potato, peanuts, sago pearls, it is so addictive as well as instant energy source.

    I have been to Pune once, but I feel really bad that I missed to taste this once to know this authentic taste of the vada. My little co-sis have told it will be really delicious as they live in Pune.

    sabudana vada

    I was thinking to try this for long time but never had a recipe, Finally my friend Sangeeta read my mind seems. She sent the picture of sabudana vada through whats app, that she made for a get together dinner. I really drooled over it.

    I asked for recipe and she sent it immediately, I was surprised by the simplicity of the recipe. After trying kichdi, all similar ingredients for this as well, but I liked this one better, obviously, its deep fried, so sure it will be tastier.

    Since Navratri is fast approaching, this would help many of you for making get together or for your family's evening snack. Its soft from inside and crispy outside, just no one can stop eating. Too good to resist!

    FAQs

    Why my sabudana vada does not hold it's shape while frying?

    • Make sure to soak the sago longer enough.
    • To troubleshoot, use more binding agent like potato or rice flour.
    • Do not over cook potato as it will retain water, make the vada dissolve in oil.

    Recipe card

    sabudana-vada-recipe
    Print Pin
    5 from 3 votes

    Sabudana vada

    Sabudana vada is a crispy and tasty deep fried tea time snack. This is a no onion no garlic vrat ka khana.
    Course Snack
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Soak time 3 hours
    Servings 20 vadas
    Cup measurements

    Ingredients

    • 1 cup Sago - 1 cup
    • 2 Potato - 2 small
    • ΒΌ cup Peanut - ΒΌ cup
    • 2 Green chilli - 2 chopped
    • 2 tablespoon Coriander leaves chopped - 2 tbsp
    • 2 teaspoon Lemon juice - 2 tsp
    • 1 tablespoon Rice flour Avoid when fasting
    • Salt
    • Oil - for deep frying
    Prevent your screen from going dark

    Instructions

    • Soak sago for 4 hours. My sago is black pepper sized. Depending on the size, the soaking time will differ. Cook potato just right without over cooking.
    • Roast the peanuts in medium flame to ensure even roasting. Cool down. If its with skin, remove skin.
    • Powder peanuts coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.
    • Mix everything, no need to add any water. It will form a dough together.
    • Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated.
    • Slide the patties and deep fry in medium flame.
    • Cook both sides golden brown. Drain in paper towel.

    Notes

    • Soak just right, not too long. If you press the soaked sago in between two fingers, the center should be soft.
    • Overcooking will make the potatoes retain water and make the vada sticky and soggy.
    • Make sure the oil is hot while you drop the patties and later cook in medium flame to ensure even cooking.
    • Sago should be more and the potatoes is just to bind it together. So Use only one potato if its medium sized, mine was very small. so used 2.
    • Rice flour is for crispiness, do not skip it.
    • Use good quality sago, and minimum use the black pepper size I have used or larger than that.
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    Sabudana vada method:

    1. Soak sago for 3 – 4 hrs. My sago is black pepper sized. Depending on the size, the soaking time will differ. Cook potato just right as well.

    Step 1 soak sago, cook potato

    2. Roast the peanuts in medium flame to ensure even roasting. Cool down.If its with skin, remove skin.

    Step 2 peanuts

    3. Powder coarsely. Squeeze the sago properly, with out mashing it, peel potato, mash it, place all the ingredients in a mixing bowl.

    Step 3 mix

    4. Mix everything, no need to add any water. It will form a dough together.

    Step 4 dough

    5. Make equal sized balls out of it and if you want you can make patties too ready and arrange in a plate while the oil is getting heated. Slide the patties and deep fry in medium flame.

    5-shape

    7. Cook both sides golden brown. Drain in paper towel.

    fried vada

    Serve hot, can have as such, if you want, try green chutney as side dish. The peanuts add a nice texture for this vada.

    crispy sabudana vada

    Other Instant snacks

    • steamed methi muthiya
      Methi Muthiya Recipe
    • gur makhane recipe
      Gur makhana recipe
    • maddur vada
      Maddur Vada Recipe | Crispy & Crunchy ✅
    • Honey chilli potato
      Honey Chilli Potato Recipe

    Reader Interactions

    Comments

    1. Anonymous

      September 16, 2014 at 3:04 am

      Oh God...it looks awesome Raks...Loved the crispness that I can make out from the pic itself!!! This is now vrat ka khaana...its feast ka khaana...Happy Navarathri to you and your family.

      Shobha

      Reply
    2. Ramya Venkateswaran

      September 16, 2014 at 4:42 am

      Wow looks delicious

      Reply
    3. Kurinji

      September 16, 2014 at 4:51 am

      yum yum yummy.....

      Reply
    4. harini

      September 16, 2014 at 5:47 am

      Really it tempts to eat and looks very cute.

      Reply
    5. Sindhujabalaji

      September 16, 2014 at 5:51 am

      u were rgt....ur pics made me drolling....crispy vada

      Reply
    6. Durga Karthik.

      September 16, 2014 at 11:45 am

      Ennanga ippa thaan cabbage vadai panninen.Athukulla ithai potta eppadi.Raks tempting too much with ur skills.

      Reply
    7. Janani Nandagopal

      September 16, 2014 at 7:55 pm

      Vada looks delicious. You did not mention when to add the Lemon juice

      Reply
    8. Raks anand

      September 16, 2014 at 8:37 pm

      Place everything, mix everything includes that πŸ™‚

      Reply
    9. Nandini Bagchi

      September 16, 2014 at 10:14 pm

      This is one of your best posts. I want to dive into the website and gorge on the vadas they look beautiful...

      Reply
    10. Jayanthi Sindhiya

      September 17, 2014 at 11:01 am

      Looks delicious!! love that you have added peanuts...

      Reply
    11. Jothi Arthi Suresh

      September 17, 2014 at 12:02 pm

      hi very very delicious

      Reply
    12. ramachandran narayanasamy

      September 23, 2014 at 9:36 am

      this photo is published in today's indian express paper titled navarathri special with your name

      Reply
    13. Raks anand

      September 23, 2014 at 9:36 am

      Oh I see, thank you for letting me know πŸ™‚

      Reply
    14. Nithya

      October 02, 2014 at 3:22 pm

      i tried this and it came so well! thanks a lot

      Reply
    15. Mala

      October 14, 2014 at 2:42 pm

      Looks yummy and delicious

      Reply
    16. Shiva Tyagi

      October 13, 2015 at 5:48 am

      I can't eat rice flour during my fasts..it's not allowed..is there any substitute of rice flour that i can add to make the vada crispy?

      Reply
    17. sudha prakash

      October 23, 2015 at 5:18 am

      Hi raks , did sabudana vada and aval kesari for. Saraswathi pooja.both tasted awesome, but vada began to burst before the golden Colour so had to remove ahead of it. Can u kindly clarify on this as what went wrong.

      Reply
    18. Raks anand

      October 23, 2015 at 5:19 am

      You mean the sago bursted? May be sago did not soaked well? Or you made the vada by pressing too tight.

      Reply
    19. Nandini Manjunath

      March 07, 2016 at 11:44 am

      Looks yummy.have to try.I prepare kichidi

      Reply
    20. chinky

      March 10, 2016 at 1:34 am

      In Vrat food dont add rice flour .

      Reply
    21. srishti kumari

      March 10, 2016 at 1:34 am

      Corn flour...you can coat it wid corn flour before deep frying

      Reply
    22. Saniya K

      March 17, 2016 at 1:18 pm

      Very easy recipes.. will try it definitely thank u. Plz keep adding some more πŸ™‚

      Reply
    23. Anusha Madhavan

      September 07, 2016 at 10:03 am

      Hi Raji,

      I wish to try this vadai for my daughter's birthday this month.
      My daughter is allergic to peanuts! Can you please reply if it's okay to skip the peanuts in the recipe without compromising on the taste and crispiness ?

      Thank You!

      Reply
    24. Raks anand

      September 07, 2016 at 10:06 am

      Sure, you can try πŸ™‚

      Reply
    25. Loganathan Pattabhiraman

      October 01, 2016 at 7:07 pm

      Superb!

      Reply
    26. Anu

      April 20, 2019 at 1:55 am

      Tried this vada but sago started to separate and the vada lost its shape. Pls can you suggest what might have gone wrong.

      Reply
      • Raks Anand

        April 20, 2019 at 10:33 am

        Hi Anu,
        This means the binding agent is less and sago was more. Potato, rice flour can be increased until it binds well. Also if water content is more, it could separate in oil. If you are fine, add more rice flour.

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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