Sabudana Vada Recipe

Ever had one of those nights where you just crave something crispy, spicy, and utterly comforting? Let me introduce you to my go-to snack that hits all the right notes—sabudana vadas! These little delights are golden, crunchy, and packed with flavor, perfect for curbing that snack attack in the most delicious way possible.

This Sabudana Vada recipe is a delicious Indian snack that’s crispy outside and soft inside. The nourishing main ingredient, sabudana, a starch made from tapioca, is combined with the richness of boiled potatoes and the crunch of peanuts to create this texture.

The vadas are flavored with the faint nuttiness of cumin and a healthy squirt of lemon juice.

Sabudana Vada Recipe Ingredients

• Sabudana (Tapioca Pearls): Rich in carbohydrates, provides quick energy.
• Potatoes: Offers a source of fiber, vitamins, and acts as a binding agent.
• Peanuts: Adds protein and healthy fats, giving a nutty texture.
• Green Chilies: Offers a spicy kick and boosts metabolism.
• Cumin Seeds: Infuses earthy flavor, aids in digestion.
• Fresh Coriander Leaves: Freshens the flavor, rich in vitamins.
• Lemon Juice: Provides tangy taste and vitamin C.

Sabudana Vada Recipe Ingredient Quantities

• 1 cup sabudana (tapioca pearls)
• 2 medium potatoes, boiled and mashed
• 1/4 cup peanuts, roasted and coarsely ground
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 tablespoon fresh coriander leaves, finely chopped
• 1 teaspoon lemon juice
• Salt, to taste
• Oil, for frying

How to Make this Sabudana Vada Recipe

1. Wash the sago thoroughly under running water until the liquid is clear. It is important to soak them in water for 4-5 hours, or overnight, so they absorb sufficient water and become soft. When you pick up the sago pearls, they should not feel hard at all and should crumble easily between your fingers.

2. Soak the sabudana in water for 2 hours.
Completely drain the soaked sabudana and transfer it to a mixing bowl.

3. Incorporate the boiled and mashed potatoes into the sabudana.

4. Incorporate the peanuts that have been roasted and coarsely ground into the bowl.

5. Add the finely chopped green chilies, cumin seeds, and fresh coriander leaves.

6. Squeeze the lemon juice in and season to taste with salt.

7. Combine all the components completely until they coalesce into a semblance of dough.

8. Split the mixture into equal parts and mold each part into a small, flat disc or vada.

9. In a large, deep skillet, heat oil over medium heat until hot, then carefully add several vadas to the pan, taking care not to crowd them.

10. Cook the vadas until they are a deep golden color and very crispy on both sides.
1. If you have a thermometer, the oil should be about 365°F (185°C).
2. If you don’t have a thermometer, test the oil with a small piece of batter; if it bubbles up vigorously, the oil is ready.

Sabudana Vada Recipe Equipment Needed

1. Large bowl
2. Sieve or colander
3. Mixing bowl
4. Potato masher or fork
5. Frying pan or large, deep skillet
6. Spatula or slotted spoon
7. Measuring cups and spoons
8. Knife
9. Cutting board
10. Lemon squeezer (optional)
11. Thermometer (optional)

FAQ

• Q: Can Sabudana Vada be made in advance?A: Sabudana Vada is best relished warm, fresh off the stove, and smelling of frying oil and spices. There is nothing wrong, of course, with enjoying cold or reheated vadas; I, for one, do not turn down an opportunity to eat deep-fried balls of spiced sago, even when they might be a little past their prime. But, as it turns out, there is a way to deal with making them ahead of time and to frying them fresh and at the right time.
• Q: What is the best way to soak sabudana?A: Wash the sabudana well and soak it in water just enough to cover it for 4-5 hours or overnight. The sabudana must be soft and should not stick together.
• Q: Can I make a baked version of Sabudana Vada?A: Yes, they can be baked at 180°C (356°F) for 15-20 minutes or until golden brown, flipping halfway. However, they may not be as crispy as the fried version. B: But they can still taste good.
• Q: Are there variations of this recipe?Yes, one can add ginger to taste, a little sugar, or leave out the peanuts if allergic. Experiment with spices to suit your taste.
• Q: What oil is best for frying Sabudana Vada?A: The optimal cooking oils for frying Sabudana Vada have a high smoke point and a relatively neutral flavor. Sunflower and vegetable oils fit that bill.
• Q: How do I ensure the vadas don’t break while frying?A: Ensure the combination of potato and sabudana is well mixed and not overly dry. You want a medium heat so that everything can cook through while still holding together nicely.
• Q: Can Sabudana Vada be made without potatoes?A: This recipe uses potatoes as the binding agent; however, you could substitute with sweet potatoes or yam.

Sabudana Vada Recipe Substitutions and Variations

Use cashews or almonds instead of peanuts. If you prefer a nut-free option, you can use sunflower seeds.
To substitute for green chilies:
Red chili powder or cayenne pepper can be used. Adjust to taste.
If you’re looking to replace cumin seeds, you can use caraway seeds or ground coriander.
In the absence of fresh coriander leaves, you can use: Parsley. Or a pinch of dried coriander if coriander is unavailable in fresh form.

Pro Tips

1. Rinsing Technique When rinsing the sabudana, make sure to use a large strainer and rinse under cold running water while gently rubbing the pearls. This helps remove excess starch and prevents them from sticking together.

2. Soaking Time Although soaking for 4-5 hours is recommended, if you’re pressed for time, you can expedite the process by using warm water and soaking for about 2-3 hours. Ensure they are soft and double in size before using.

3. Consistency Check Before shaping the vadas, take a small amount of the mixture and try forming a ball with your hands. If it holds together without crumbling or sticking too much, it’s the right consistency. If it’s too wet, add a little more peanuts or boiled potato to bind it.

4. Oil Temperature Maintain consistent oil temperature while frying. If it gets too hot, the outside will burn before the inside cooks. If the oil is too cool, the vadas will absorb excess oil. Monitor and adjust the heat as needed between batches.

5. Peanut Enhancement For a deeper flavor, add some roasted cumin powder along with the ground peanuts. This enhances the nuttiness and provides an earthy undertone to the vadas.