Sabudana Vada

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Sabudana Vada

How long it takes: 1 hour

Number of servings: 50 of the above size

Sabudana, a popular ingredient in Maharashtrian cuisine, is known as Shapithandulu in Konkani and Sabakki in Kannada. Sabudana is sago, an extract from the tree and processed into pearls which is of immense use. We use it in the preparation of sabudana fritters, papads, khichadi, sweet pudding and also idlis and sabudana mixture as well. Today, I would like to put up a very popular snack for the upcoming Sankashti which is the “Sabudana Vada”. It is so tasty and tempting that one can even eat upto 15 vadas with pudina chutney or tomato ketchup. Of course it is a “Sankashti food”, food for fasts and a fast food!  Here it is:

What you need to have:

1. Sabudana – 1 Cup

2. Potatoes – 5-6

3. Peanut powder – 1/2 Cup

4. Green chillies – 2

5. Cumin seeds – 1 Teaspoon

6. Lemon juice – 1/2 Teaspoon

7. Chopped Cilantro – 1/2 Cup

8. Salt – To taste

9. Sugar – 1/4 Teaspoon

10. Cooking oil – 3 Cups

Ingredients of Sabudana Vada

Ingredients of Sabudana Vada

What you do with what you have:

1. Soak sabudana for about 15 minutes and drain water completely and keep it aside for about an hour for it to puff up as shown in image-1. Wash and chop cilantro as well and keep it aside as shown in image-2.

2. Dry roast peanuts in a skillet till you get a pleasant aroma crispy as well. Peel off the skin and powder it to a medium fine consistency as shown in image-1.

Peanuts being dry roasted

3. Boil potatoes in the cooker as usual for about 20 minutes till soft. Grate it as well and is shown in image-1.

4. Mix puffed sago, grated potato, powdered peanuts, chopped cilantro from step-1 into a broad bowl. Add salt, sugar, cumin seeds and grate green chilly into it. Squeeze lemon juice as well to it.

Sabudana Vada ingredients mix

5. Mix it with your hands without adding water to a soft consistency. Make round balls and flatten it a little which is as shown in the image below.

Sabudana Vadas ready to be fried

6. Place a skillet with 2-3 cups of cooking oil in it on medium flame (depending upon the size of the burner) and place vadas from step-5 into it. Make sure they are completely fried to light brown before flipping the same to fry on the reverse.

Sabudana Vadas being fried

7. When fried to light brown flip it to fry on the reverse.

Sabudana Vada being fried on the reverse

8. Enjoy with Pudina chutney.

Ready to serve Sabudana Vada & Pudina chutney

How long it takes: 1 hour

Number of servings: 50 of the above size

Good to remember:

1. Sabudana vada can be an utter failure if the quality of sabudana is not good as it happened to me. Hence, please prepare the same in small quantity for the first time. It will loosen in the oil and will not be able to consume at all loosing all its shape and turning into a big lump.

2. Adding more boiled potatoes increases the taste of vadas.

3. While binding vadas, it should not break the sides and should be intact.

4. Frying on high flame will not allow the inner portions of the vadas to cook and may even burn the dish.

5. While vadas are being fried, do not touch them until completely done. Else, they will break and lose shape.


10 thoughts on “Sabudana Vada

    Hari Chandana said:
    June 12, 2011 at 11:58 am

    Looks absolutely perfect.. thanks for sharing 🙂
    Nice template 🙂

    Priya said:
    June 12, 2011 at 5:34 pm

    So crispy and addictive snacks..

    Rekha said:
    June 17, 2011 at 2:38 am

    I made this today and it came out really well. It was crispy and tasty. Thankyou for posting such delicious fried snacks which I can make for my 4 yr old daughter.

    gigi said:
    July 3, 2011 at 9:45 pm

    This recipe is in very systematic way
    That is awesome i am going to try it today……..

    Thank you

    sana hudli said:
    July 20, 2011 at 9:06 pm

    Its a great recipe in breakfast. i have cooked it 4 1st time and my mom was very happy wid taste and wid me too. thanx 4 d recipe.
    i just love it…

      prathibalrao responded:
      July 21, 2011 at 7:42 am

      Hi Sana Hudli,

      Thanx a lot for da feed back.

    Dee said:
    July 21, 2011 at 12:59 am

    Wonderful recipe! But as you mentioned, it broke out in the laddle 😦 So I had to bake it in the oven.. any suggestions for next time?

      prathibalrao responded:
      July 21, 2011 at 7:42 am

      Hi Deepthi,

      It is because of the quality of sabudana an not any thing else.. So but quality sabudana .It happened to me many a times and on changing it helped me out.

    anjelina said:
    August 17, 2011 at 1:44 pm

    Nice presentation of Sabudana Vada. Looks yum and crispy.

    Shefali Naik said:
    August 31, 2015 at 5:20 pm

    its very crispy today I’m going to prepare it for my family they are really going to enjoy

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