Sabudana Vada | How To Make Crispy Sabudana Vada

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5 from 15 votes

Sabudana Vada | How To Make Crispy Sabudana Vada

Sabudana Vada or Crispy tapioca or Sabu Vada is a irresistibly delicious deep fried Indian snack or finger food that is crispy and crunchy on the outside with chewy texture inside and will simply melt in your mouth.

One of the popular fasting or vrat recipe prepared during navratri, ganesh chaturthi and ekadashi.

Prep Time10

Cook Time20

Soaking time2

Total Time2 30

Course: Appetizer, Breakfast, Dinner, Lunch, Snack

Cuisine: Indian, Maharashtra, north indian, South Indian

Diet: Vegan

Servings: Vadas

Calories: 85kcal

Author: Kushi

Ingredients

1 cup Sabudana or Sago or Tapioca pearls
1 large Potato
2 to 3 tablespoon Peanuts or cashewnuts, roasted and crushed.
1 inch Ginger , grated
2 to 3 Green chilies , finely chopped
1 teaspoon Red chile powder (optional)
¼ teaspoon Asafoetida or Hing
2 tablespoon Cilantro or Coriander leaves, chopped
½ teaspoon Chat masala (optional)
Salt , to taste (rock salt if fasting)
2 to 3 tablespoon Rice flour or Corn flour (check tips, kuttu ka atta if fasting)
Oil , for frying

Instructions

Step 1

Soak sabudana or tapioca pearls in water for 2 to 3 hours. Some sabudana need 2 hours while some other may need 5 hours soaking or you can even soak them overnight.
1 cup Sabudana
Once they are soaked, take few pearls between thumb and forefingers. Press them to see if they are softened and get mashed easily. Unsoaked sabudana will burst in oil.
If its still hard, soak them for some more time.
Drain them completely to remove any excess water.

Step 2

Next peel the skin of potato and grate them. Squeeze to remove any moisture from the potato and transfer it to bowl.
1 large Potato
Add the soaked and drained sabudana (from Step 1), ginger, chopped green chilies, peanuts or cashew nuts, salt, red chile powder, hing, coriander leaves, chat masala and mix well.
2 to 3 tablespoon Peanuts, 1 inch Ginger, 2 to 3 Green chilies, 1 teaspoon Red chile powder, ¼ teaspoon Asafoetida, 2 tablespoon Cilantro, Salt, ½ teaspoon Chat masala
Now add the rice flour and mix well. Mixing the dough well helps in binding and prevent the vadas from breaking while frying.
2 to 3 tablespoon Rice flour

Step 3

Heat oil for frying. See that atleast 40 % of pan is covered with oil.
Oil
Make small balls out of the sabudana mixture (from Step 2) and flatten it to form vadas or patties. Keep it aside.
Once the oil is hot, fry these flattened vadas or patties on medium flame till they become cripsy and golden brown on both the sides. Make sure you do not disturb them as soon as you drop them in oil as they may break. Once they firm up and become golden in color, flip and cook on the other side.
The vadas will puff like the one shown in picture, be crispy on outside and chewy inside.
Transfer it to paper towel to absorb any excess oil. Repeat the process for remaining mixture.
Sabudana Vada is now ready. Serve hot with Aloo rasedar or cup of coffee or tea and enjoy!

Notes

Tips To Make Perfect Crispy Sabudana Vada Or Sago Vada

Sabudana should be soaked correctly in water. To know if your sabudana is ready for cooking, do smash test. Take one or two soaked sabudana and press them between your finger and thumb. It should smash easily.
To avoid soggy sabudana vada, make sure you have drained water from soaked sabudana completely.
I have not boiled the potato. Just grated the raw potato and used in the recipe. You can even add boiled potatoes but make sure they are not cooked completely. Mushy potatoes may break your vadas while frying.
Vary the amount of spices as per your taste.
Oil should not be too hot or too cold for frying. If it is hot, vadas will become dark soon, uncooked inside and if it is cold, they will absorb excess oil. In both cases, your vadas will become soggy and may break. 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.
Flour is added mainly to make your vadas crispier. If you are preparing this on fasting day substitute rice flour with corn flour or buckwheat flour or maida.
To avoid sabudana from breaking in oil, Once the dough is ready, take a small piece of dough and drop into hot oil to see if it separates and breaks. If it does, then add additional flour, around 1 to 2 tbsp, to the mixture and make vadas or patties and fry.
Do not overcrowd the pan while frying sabudana vadas.
Traditionally sabudna vada is deep fried. If you want to make it healthy do read this entire post. I have also shared details on sabudana vada in air fryer and appe pan or paniyaram pan.

Nutrition