Sabudana vada is made with sago or sabudana and potato mixture. The sabudana is soaked in water preferably overnight and is then mixed with boiled potatoes, ground peanuts, crushed black pepper, chopped green chilies and coriander leaves. Made into small tikkis, these are then deep-fried to perfection until golden on a medium flame. Read my easy recipe to learn the steps to make sabudana vada at home.
KEY TAKEAWAYS
- Sabudana vada is a very popular snack especially for taking after fasting or vrat.
- Serve it with peanut chutney, green chutney, tamarind chutney, tomato sauce, mustard sauce or yogurt dip.
- Sabudana vada tastes slightly nutty, spicy, and earthy.
- Other similar recipes are sabudana cutlet, sabudana thalipeeth, sabudana papad, and sabudana khichdi.
The Ingredients:
To soak sabudana:
- 150 grams sabudana
- 1 cup water
To boil potatoes:
- 3 pieces potatoes
- ½ cup water
To make the sabudana vada mixture:
- 100 grams peanuts (ground)
- ½ tsp rock salt
- ½ tsp black pepper (crushed)
- 1 tsp green chilies (chopped finely)
- Coriander leaves (a handful, finely chopped)
To fry the sabudana vadas:
- Cooking oil (as much as required for deep frying)
I learned this recipe from my grandmother. She was a pious lady and she observed fasting on several occasions. This was her favorite food after fasting, apart from sabudana khichdi and sabudana kheer too. One day when she was making these vadas, I watched her how carefully she combined the ingredients together and then fried them until they turned out perfectly golden. When I asked her about the process, she began explaining it instantly and I wrote down every little detail on a piece of paper.
Years later, after my marriage, when I observed fasting, I tried making them at home and I also shared a few with my two sons and my husband. They all said the taste was really good and that it’s quite nice to enjoy it once in a while. Since that time, I always feel grateful and I thank my grandmother whenever I make this dish at home.
How to Make Sabudana Vada? (Step by Step Guide with Images)
Step 1: Wash nicely and soak 150 grams of sabudana in 1 cup of water. Cover it and set aside.
Step 2: Wash 3 pieces of potatoes nicely and boil them in a pressure cooker with half a cup of water up to one whistle or 15 minutes. Remove them in a bowl when done, peel the skin and let them cool down.
Step 3: Dry roast 100 grams of peanuts for 5 minutes until the skin comes off easily.
Step 4: Transfer it to a plate and crush gently when cool to remove the skin.
Step 5: Check how much the sabudana has swollen. Strain the water and let it rest on the strainer for 5 minutes.
Step 6: Grate the potatoes. Add the soaked sabudana and ½ tsp of rock salt. Mix them roughly.
Step 7: Grind the roasted peanuts.
Step 8: Add the ground peanuts to the mixture along with ½ tsp of crushed black pepper, 1 tsp of finely chopped green chilies and a handful of chopped coriander leaves. Knead like a dough.
Step 9: Make small tikkis.
Step 10: Fry them in adequate cooking oil on a medium flame. Flip after 2 minutes. Remove when golden.
Step 11: Your tasty and healthy homemade sabudana vada is ready.
Recipe Card
Sabudana Vada
Ingredients
To soak sabudana:
- 150 grams sabudana
- 1 cup water
To boil potatoes:
- 3 pieces potatoes
- ½ cup water
To make the sabudana vada mixture:
- 100 grams peanuts ground
- ½ tsp rock salt
- ½ tsp black pepper crushed
- 1 tsp green chilies chopped finely
- Coriander leaves a handful, finely chopped
To fry the sabudana vadas:
- Cooking oil as much as required for deep frying
Instructions
- Wash nicely and soak 150 grams of sabudana in 1 cup of water. Cover it and set aside.
- Wash nicely 3 pieces of potatoes and boil them in a pressure cooker with half a cup of water up to one whistle or 15 minutes. Remove them in a bowl when done, peel the skin and let them cool down.
- Dry roast 100 grams of peanuts for 5 minutes until the skin comes off easily.
- Transfer it to a plate, crush gently when cool to remove the skin.
- Check how much the sabudana has swollen. Strain the water and let it rest on the strainer for 5 minutes.
- Grate the potatoes. Add the soaked sabudana and ½ tsp of rock salt. Mix them roughly.
- Grind the roasted peanuts.
- Add the ground peanuts to the mixture along with ½ tsp of crushed black pepper, 1 tsp of finely chopped green chilies and a handful of chopped coriander leaves. Knead like a dough.
- Make small tikkis.
- Fry them in adequate cooking oil on a medium flame. Flip after 2 minutes. Remove when golden.
- Your tasty and healthy homemade sabudana vada is ready.
