Sabudana Fries or Instant Sabudana Vada is an irresistibly delicious and addictive snack or finger food crispy on the outside, chewy, and melt in mouth texture inside. I bet you just can't stop having one.
Did you forget to soak sabudana but you are still craving for sabudana vada or want to prepare something quick for vrat, upvas, or fasting days? Are you worried about sabudana vada breaking? Did you have the worst experience with making sabudana vada bursting in oil or soggy vada?
If the answer is yes for all of these, then this recipe is totally for you.
Why should you try these Sabudana Fries or Instant Sabudana Vada or Sabudana Fingers?
- Quick and easy to make
- Vegan and gluten-free, No onion no garlic
- Prepared using only 5 ingredients
- No soaking sabudana at all
- Don't worry about sabudana pearls bursting in oil as you don't have those sago pearls here in the dough.
- This never breaks in oil.
If you are new to cooking and want to know more about Sabudana you can read my post here on SABUDANA KHICHDI, where I have explained everything in detail. Visit here if you want authentic Maharashtrian style SABUDANA VADA.
Again, thanks to social media. Internet is flooded with a variety of innovative recipes. I received a recipe video on WhatsApp in my family group on Ekadashi upvas day and I tried it with my anadaza (or best guess) on ingredient amounts.
On the first try, I was there but was not 100 percent successful. The fries never broke or burst in oil but it became super extra crispy than what I was actually looking for. I actually wanted it to be chewy on the inside and crispy on the outside.
The next time I prepared the dough and increased slightly the amount of potatoes, fried for a little lesser time and it worked like charm. For 1 cup of sabudana powder, approx 1 cup of potatoes (boiled and mashed) works for the texture that we love and I made it again the 3rd time on demand, and here is my recipe.
How to serve Sabudana Fries or Sabudana Vada?
If preparing this on fasting, vrat, or upvas days like Navratri, Shivratri, Ekadashi, Ganesh Chaturthi, Sankashti, Sai Guruvar, serve with spicy green chutney.
Else, you can serve this with red chili sauce (tastes awesome), tomato ketchup, mayonnaise, or ranch. I must say this is one of the best accompaniment or finger food for your next cocktail or mocktail party.
Ingredients for Sabudana Fries | How to make Instant Sabudana Vada?
1 cup Sabudana or Sago or Tapioca Pearls (raw)
¼ cup Roasted cashews ( you can also use peanuts or almonds)
3 Green chilies finely chopped (adjust to taste)
2 tablespoon Coriander leaves, finely chopped
3 Medium sized potatoes, boiled and mashed
Salt, to taste
Oil for frying
How to make Sabudana Fries or Instant Sabudana Vada or Sago Vada
- In a blender or mixer, blend the sabudana or sago into powder form (coarse to fine). Transfer it to a bowl.
- In the same blender, add roasted cashews and blend it to powder form (coarse to fine is good), and transfer this to the same bowl containing sabudana powder.
- To this add green chilies, coriander leaves, mashed potatoes, salt and mix well to form a dough. Mixing well here is the key and it helps in binding the dough. You should easily be able to form a dough. But if you are not able to bind, then just splash some water and make sure to add in small increments.Â
- Transfer the dough to a working surface and using both hands press it gently to form a rectangle of ½ inch thickness.
- Cut them into strips of the desired length (check the video just above recipe maker for more details on how it is done)
- Heat oil in a pan for frying on medium flame. Once the oil is hot, drop fries depending on the size of the pan and fry on medium flame. Do not touch or disturb them until they firm up the first few seconds to a minute. Else, they may break.
- When they become firm and golden flip and cook until it's crisp and golden brown on all the sides.
- Repeat the process for the remaining fries.
Some tips to make the best and crispy sabudana fries, fingers, or vada
- Oil should not be too hot or too cold for frying. If oil is hot, fries will become dark soon, and if it is cold, it will absorb oil. The best practice is to fry by switching the flame between medium and medium-high.
- To check if the oil is hot, add a drop of the mixture and check if it sizzles and comes up.
- Do not overcrowd the pan while frying sabudana fingers.
- I have never used flour while making sabudana fries or vada. But if you feel you have added too much water by mistake or your dough has more moisture content before even spreading them to make fries, add 1 or 2 tablespoon of flour and correct the dough. On fasting days use kuttu ka atta (rajgira flour).
- In case you are worried that this will fall apart in oil, even before you flatten the dough and shape them into fries, shape a piece of dough into fries or desired shape, and fry. If it doesn't break go ahead and fry all of them. If it separates, then add flour and adjust the dough.
I love these fries or sabudana vada deep fried and that is how I make it. But this is not healthy at all if consumed very frequently 🙂 If you are looking for a healthy option for sabudana vada or fries, then you can make low-calorie sabudana patties in a non-stick pan or cast-iron skillet, or prepare fingers or vada in the air fryer, sabudana appe in a paniyaram pan, or even make it in the oven like a burger patty.
SABUDANA FINGERS OR INSTANT SABUDANA VADA IN PANIYARAM PAN OR APPE PAN
- If you are planning to make a non-fried version in paniyaram pan, then heat the paniyaram or appe pan on medium flame. Add oil in each round mould. Don't flatten and cut the dough into fries. Simply place 1 tablespoon of dough in each round mould and cook them covered on medium to low flame for about 4 to 5 minutes. The time varies depending on the size and thickness of the pan.
- Now flip them using a spoon. Add few drops of oil to each sabudana vada/appe and cook for another 4 to 5 minutes or till it's crisp and golden brown in color. Centre ones cook faster, so flip that first.
- Repeat the process for remaining dough.
SABUDANA FRIES OR INSTANT SABUDANA VADA IN AIR FRYER
- Preheat air fryer for 10 minutes at 180 degrees C or 350 degrees F
- Lightly grease aluminum foil in basket or tray or grease mesh itself or place parchment paper.
- Place the fries or vadas a few inches apart on a single layer and brush the top of it with some oil.
- Air fry for 10 minutes. Remove the fries, flip, apply oil, and air fry again for another 10 to 15 minutes or until it is crisp and golden brown. This may vary depending on the thickness of your fingers or vada.
SABUDANA FRIES OR SABUDANA VADA IN OVEN
- Preheat the oven to 375 degrees F.
- Place the fries on greased parchment paper and bake them for 25 to 35 minutes or until it is crisp and golden brown. Brush each fries with oil if desired flipping it halfway through.
SOME OF THE BEST AND EASY SAGO OR TAPIOCA PEARLS OR SABUDANA RECIPES TO TRY FOR FAST
- Sabudana Vada - authentic style
- How to cook perfect, fluffy, non-sticky sabudana khichdi
- Sabudana dosa or thalipeethÂ
- also a popular ingredient in Bubble tea.
INDIAN FASTING, UPVAS, VRAT RECIPES
The fasting (upvas) food or vrat ka khana is different in different regions of India. Check out my list here
Check out the video here for detailed steps!!!!!Â
Recipe card
Crispy Sabudana Fries | Instant Sabudana Vada without soaking
Equipment
- 1 Pan for frying
Ingredients
- 1 cup Sabudana or Sago or Tapioca Pearls (raw)
- ¼ cup Roasted cashews (you can also use peanuts or almonds)
- 3 Green chilies, finely chopped (adjust to taste)
- 2 tablespoon Coriander leaves, finely chopped
- 3 medium-sized potatoes, boiled and mashed
- Salt, to taste
- Oil for frying
Instructions
- In a blender or mixer, blend the sabudana or sago into powder form (coarse to fine). Transfer it to a bowl.1 cup Sabudana or Sago or Tapioca Pearls (raw)
- In the same blender, add roasted cashews and blend it to powder form (coarse to fine is good), and transfer this to the same bowl containing sabudana powder.¼ cup Roasted cashews (you can also use peanuts or almonds)
- To this add green chilies, coriander leaves, mashed potatoes, salt and mix well to form a dough. Mixing well here is the key and it helps in binding the dough. You should easily be able to form a dough. But if you are not able to bind, then just splash some water and make sure to add in small increments.Â3 Green chilies, finely chopped (adjust to taste), 2 tablespoon Coriander leaves, finely chopped, 3 medium-sized potatoes, boiled and mashed, Salt, to taste
- Transfer the dough to a working surface and using both hands press it gently to form a rectangle of ½ inch thickness.
- Cut them into strips of the desired length (check the video)
- Heat oil in a pan for frying on medium flame. Once the oil is hot, drop fries depending on the size of the pan and fry on medium flame. Do not touch or disturb them until they firm up the first few seconds to a minute. Else, they may break.Oil for frying
- When they become firm and golden, flip and cook until it’s crisp and golden brown on all the sides.
- Repeat the process for the remaining fries.
- Sabudana Fries or Instant Sabudana Vada is now ready. Serve with spicy chutney or chili sauce or tomato ketchup, and enjoy.
Video
Notes
- Oil should not be too hot or too cold for frying. If oil is hot, fries will become dark soon, and if it is cold, it will absorb oil. The best practice is to fry by switching the flame between medium and medium-high.
- To check if the oil is hot, add a drop of the mixture and check if it sizzles and comes up.
- Do not overcrowd the pan while frying sabudana fingers.
- I have never used flour while making sabudana fries or vada. But if you feel you have added too much water by mistake or your dough has more moisture content before even spreading them to make fries, add 1 or 2 tablespoon of flour and correct the dough. On fasting days use kuttu ka atta (rajgira flour).
- In case you are worried that this will fall apart in oil, even before you flatten the dough and shape them into fries, shape a piece of dough into fries or desired shape, and fry. If it doesn’t break go ahead and fry all of them. If it separates, then add flour and adjust the dough.
Nutrition
If you like this Sabudana Fries or Sabudana Vada
Check out some other recipes for fasting, upvas, or vrat during Navratri, Ekadashi, Ganesh Chaturthi, Sankashti, Shivratri, or Sai Guruvar
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Venkatesh
Very crispy. Thank you Sri Devi
Venkatesh
Very crispy... Thank for sharing wonderful starter
Jacqueline Meldrum
Well that's all new to me but they look very moreish and crispy.
Jac
Gosh this looks so interesting. I am always looking for yummy dishes from other cultures to try as they are always so exciting 🙂
Amanda
These are such delicious little snacks. I love using my air fryer as much as possible, and it have these the perfect crisp texture.