Sabudana vada recipe – Easy to undersand with step by step pictures, a vrat ka khana!
Sabudana vada is one of the most famous snack in Maharashtra. 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 the live in Pune. 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 sabudana kichdi, a similar ingredients for this as well, but I liked this one better, obviously, its deep fried, so sure it will be tastier. It is one of the vrat ka khana, so as 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!
Sabudana vada recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 3 hrs | Cook time: 25 mins | Serves: 20 vadas
Click here to read this recipe in tamil
Prep Time: 3 hrs | Cook time: 25 mins | Serves: 20 vadas
Click here to read this recipe in tamil
Ingredients
Sago – 1 cup
Potato – 2, small
Peanut – 1/4 cup
Green chilli – 2, chopped
Coriander leaves, chopped – 2 tbsp
Lemon juice – 2 tsp
Rice flour* – 1 tbsp
Salt – As needed
Oil – for deep frying
Potato – 2, small
Peanut – 1/4 cup
Green chilli – 2, chopped
Coriander leaves, chopped – 2 tbsp
Lemon juice – 2 tsp
Rice flour* – 1 tbsp
Salt – As needed
Oil – for deep frying
*Avoid when fasting
Method
- 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.
- Roast the peanuts in medium flame to ensure even roasting. Cool down.If its with skin, remove skin.
- Powder 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 centre 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 size I have used or more than that.
Serve hot, can have as such, if you want, try green chutney as side dish. The peanuts add a nice texture for this vada.
Anonymous
September 16, 2014 at 3:04 amOh 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
Ramya Venkateswaran
September 16, 2014 at 4:42 amWow looks delicious
Kurinji
September 16, 2014 at 4:51 amyum yum yummy…..
harini
September 16, 2014 at 5:47 amReally it tempts to eat and looks very cute.
Sindhujabalaji
September 16, 2014 at 5:51 amu were rgt….ur pics made me drolling….crispy vada
Durga Karthik.
September 16, 2014 at 11:45 amEnnanga ippa thaan cabbage vadai panninen.Athukulla ithai potta eppadi.Raks tempting too much with ur skills.
Janani Nandagopal
September 16, 2014 at 7:55 pmVada looks delicious. You did not mention when to add the Lemon juice
Raks anand
September 16, 2014 at 8:37 pmPlace everything, mix everything includes that 🙂
Nandini Bagchi
September 16, 2014 at 10:14 pmThis is one of your best posts. I want to dive into the website and gorge on the vadas they look beautiful…
Jayanthi Sindhiya
September 17, 2014 at 11:01 amLooks delicious!! love that you have added peanuts…
Jothi Arthi Suresh
September 17, 2014 at 12:02 pmhi very very delicious
ramachandran narayanasamy
September 23, 2014 at 9:36 amthis photo is published in today's indian express paper titled navarathri special with your name
Raks anand
September 23, 2014 at 9:36 amOh I see, thank you for letting me know 🙂
Nithya
October 2, 2014 at 3:22 pmi tried this and it came so well! thanks a lot
Mala
October 14, 2014 at 2:42 pmLooks yummy and delicious
Shiva Tyagi
October 13, 2015 at 5:48 amI 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?
sudha prakash
October 23, 2015 at 5:18 amHi 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.
Raks anand
October 23, 2015 at 5:19 amYou mean the sago bursted? May be sago did not soaked well? Or you made the vada by pressing too tight.
Nandini Manjunath
March 7, 2016 at 11:44 amLooks yummy.have to try.I prepare kichidi
chinky
March 10, 2016 at 1:34 amIn Vrat food dont add rice flour .
srishti kumari
March 10, 2016 at 1:34 amCorn flour…you can coat it wid corn flour before deep frying
Saniya K
March 17, 2016 at 1:18 pmVery easy recipes.. will try it definitely thank u. Plz keep adding some more 🙂
Anusha Madhavan
September 7, 2016 at 10:03 amHi 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!
Raks anand
September 7, 2016 at 10:06 amSure, you can try 🙂
Loganathan Pattabhiraman
October 1, 2016 at 7:07 pmSuperb!
Anu
April 20, 2019 at 1:55 amTried this vada but sago started to separate and the vada lost its shape. Pls can you suggest what might have gone wrong.
Raks Anand
April 20, 2019 at 10:33 amHi 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.