Sabudana Vada

SpicySpicy Served HotServed Hot
based on 0 Ratings

oday i have for you all one of the most famous snacks from Maharashtra , my family’s all time favorite ” Sabudana Vada / Sago Vada ” . Crispy crunchy from outside and soft and spongy from inside …. sabudana vada is quiet tempting and addictive.. one can hardly resist eating it just one . Hot hot sabudana vada dipped in green chutney … ooh.. drooling.. Yummy !!


Servings: 3 Preparation time:
  • 1 cup Sabudana ( Sago /Sabakki /don't use small nylon sago )
  • Potato, Flesh And Skin, Raw, aloo 1 (big) potato
  • Peanut Oil, 1/4 cup Peanuts (roasted)
  • 2 tsps Rajgeera flour (amaranth flour /optional but preferred )
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 1 tsp cornflour ( for crispiness )
  • 1/2 tsp White Sesame seeds / til
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1/2 tsp cumin seed (jeera )
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2(to 4 ) Green Chilies (finely chopped /or as per your spice level )
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves (finely chopped)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice (to taste) Lemon juice
  • Brown Sugar, 1/2 tsp Sugar .
  • Salt, Common Salt, Rock Salt, Table Salt (to taste) Salt

Instructions (Preparation Steps):

  • Wash sago in water 2-3 times so that water runs clear and soak it overnight or 4-5 hrs with water just enough to immerse the sago. I usually make vada in the evening and hence soak them morning .
  • After the soaking time is over, you will see that all water should have got absorbed by the sago and it will be soft and fluffy. If any water is left , drain sabudana well .The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips .
  • Meanwhile dry roast the peanuts in a pan or microwave. Let they become crisp.If you want deskin it once cool. I sometimes skip this step if running out of time.
  • Coarsely powder the peanuts .
  • Peel and mash /grate boiled potatoes .
  • Now transfer all the ingredients into a big mixing bowl . ie take sabudana , mashed potatoes , peanut powder , rajgira powder , corn flour , sesame seeds , cumin seeds ,finely chopped green chilli , chopped coriander leaves ,salt , sugar and lemon juice .
  • Mix everything properly, ensure that the potatoes are properly crushed. Taste test .
  • Take a kadai and keep oil to heating .
  • Make ping pong sized small small balls out of sabudana vada mix .
  • make sabudana vada
  • Flatten it between your hands and smoothen the edges . Don't make sabudan vadas too flat and thin .
  • how to make sabudana vada recipe
  • Once the oil is hot , deep fry the vadas on medium flame till they are golden brown in color . If you want to make your vadas healthy .. you can skip deep frying and instead shallow fry them in appe pan / bake them in an oven .
  • Drain the sabudana vadas on a tissue paper .
  • make sabudana vada
  • Serve hot sabudana vadas with green chutney or tomato kethcup .
  • sabudana vada recipe
  • Washing the sabudana well before soaking till you get clear water is very important step. This will help in removing excess starchy content .
  • Do not soak sabudana in excess water . Water level should be just little above the sabudana . Soaking in excess water will make mushy sabudana and in turn our vada will become mushy .
  • Do not proceed to make vadas without draining water . Even if sago has absorbed all water .. it is advisable to spread it on cloth or kitchen towel to remove excess moisture . This will make our vadas more crispy and absorb less oil .
  • If you are in a hurry, you can soak sabudana in warm water for 2-3 hours and proceed to use them.Use warm water only not hot water.
  • Don't cook vadas on high flame .. else they end up becoming brown quickly and inside wont be cooked . On the other hand , if you cook in low fame they will drink lot of oil . So proper oil temperature is crucial . It should be medium .
  • If not doing for fasting you can add onion or choice of veggies. However in the authentic version it is not added .

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Table salt is preferred for baking as it dissolves quickly. When it comes to savory meals, sea salt or coarse Kosher salt add texture and a more distinct flavor.
After chopping garlic or onions, run a lemon quarter over the knife blade and the chopping board to remove the odour.


Rate this Recipe: