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Sabudana Vada

Sabudana Vada is a deep-fried fritter made with Tapioca pearls and boiled potatoes. It has a crunchy crust with a soft delicious interior.

Sabudana / Sago / Tapioca is a starch extracted from palm stems and is a staple in many countries. It is pure carbohydrate and is used mostly in sweet puddings, but the Maharashtrian Sago Vadas are deep-fried balls with boiled potatoes and peanuts.
Sabudana is one of the prime ingredients consumed while fasting. We have many dishes with these starchy pearls. The Sabudana Khichadi is one of the most popular dishes, so much so that it has gained popularity as street food. One can even make the Sago Kheer, Sabudana Ladoos.
Today we shall make the Sabudana Vadas. The Sabudana has to be soaked until it absorbs the water and puffs up. The time for this may vary according to the quality and climate, but in general, we need at least 2-3 hours soaking time. While the sabudana is soaking one can boil potatoes and pre-prep the rest of the ingredients. We require boiled potatoes and some peanuts too. A mixture of sago, boiled potatoes, and peanuts is made, along with herbs and spices, the mix is divided and shaped into balls. These are then fried to a golden and served with a Chutney.
These crunchy balls taste amazing, and it’s hard to stop at one! Try for yourself, and you shall agree! In fact, Aaswad restaurant of Mumbai serves one of the best Sabudana Vadas, do try them while in Mumbai. I prepared these Vadas for the Fariyali Thali which is a part of The Thali and Platter Festival of September Mega Marathon.
Sabudana Vada

Sabudana Vada

Ingredients

1 cup sabudana / tapioca
2 potatoes, boiled & mashed
1/2 cup peanuts, roasted
1/2 tsp ginger paste
1 tsp cumin seeds
1-2 green chili, finely chopped
2 tbsp coriander leaves, finely chopped
Few drops lemon juice
Salt to taste

Method

Soak the sabudana in enough water for three hours.
Drain the water and place the sabudana in a sieve. Let rest for 30 minutes.
Take a mixing bowl and add the soaked sabudana, boiled potatoes, 1/2 cup peanuts, ginger paste, cumin seeds, green chilli, coriander leaves, lemon juice, and finally salt.
Mix well and mash-up everything.
Make balls of the required size and deep fry till golden.
Serve hot.
Sabudana Vada
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Rava Masala Idli
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji

Week 4

Flatbread Special Thalis

Day 17 Maharashtrian Rustic Thali
Day 17 Jowar ki Roti
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali
Day 19 Ajwain ka Paratha
Day 20 Rajasthan ki Thali
Day 20 Biscuit Bakhri
Day 21 Uttar Pradesh Thali
Day 21 Beetroot Poori
Day 22 Saurashtra Lunch Thali
Day 22 Gujarati Bakhri

Week 5

Theme Special Thalis – Theme – Fasting Food

Day 23 Fariyali Thali

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Sabudana Vada

Sabudana Vada is a deep-fried fritter made with Tapioca pearls and boiled potatoes. It has a crunchy crust with a soft delicious interior.
Course Breakfast, Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes

Ingredients

  • 1 cup sabudana / tapioca
  • 2 potatoes boiled & mashed
  • 1/2 cup peanuts roasted
  • 1/2 tsp ginger paste
  • 1 tsp cumin seeds
  • 1-2 green chili finely chopped
  • 2 tbsp coriander leaves finely chopped
  • Few drops lemon juice
  • Salt to taste

Instructions

  • Soak the sabudana in enough water for three hours.
  • Drain the water and place the sabudana in a sieve. Let rest for 30 minutes.
  • Take a mixing bowl and add the soaked sabudana , boiled potatoes, 1/2 cup peanuts, ginger paste, cumin seeds, green chili, coriander leaves, lemon juice, and finally salt.
  • Mix well and mash-up everything.
  • Make balls of the required size and deep fry till golden.
  • Serve hot.

Notes

Sabudana Vada
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5 thoughts on “Sabudana Vada”

  1. The Sabudana Vadas have turned out so good Vaishali…this is a risky one where one small mistake we end up with a oily one…you have yours done so well! I am looking fwd to your theme.

    Reply

  2. I love sabudana vada and so I have started making them in the air fryer and loving them even more 🙂 As Valli said, these vadas are risky to make as they tend to absorb oil if the proportions aren’t right. But these seem to be perfect.

    Reply

  4. Crunchy and yummy sabudana vada this is. I love them so much, but now generally make pancakes from it as I over eat :-).

    Reply

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