Sago is manufactured from tapioca root or cassava, mainly in the state of Tamil Nadu. However, local consumption is very low due to the belief that it is only suitable as a pudding. Much of the sago produced is exported to other regions such as Maharashtra, Gujarat, and Madhya Pradesh where cooks have developed a variety of recipes such as this one.
Sabudana Vada is a favorite tea time snack or fasting food. Sago contains complex carbohydrates that digest slowly, giving a feeling of fullness. Their crisp texture goes well with Coriander and Peanut Chutney.
These crunchy vadas are made with sabudana (sago), potatoes, and crushed peanuts. It requires only a handful of ingredients and is very lightly seasoned but tastes amazing.
3-Ways to make Sabudana Vada:
Soaking these sabudana requires some time and patient. I will share all the tips and tricks from soaking sabudana to making a perfect crispy snack.
These Sabudana Vada can be cooked in 3 different ways. Deep-fried (or pan-fried), Air-Fried, and in fried in Paniyaram pan. I have shared steps to make it in all the 3 ways. I have cooked the Vada in air-fryer because its healthier to air- fry than deep-frying them. But they can be prepared in either way and tastes wonderful.
Do try other snacks recipes :
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
Preparation Time: 10mins(+8hrs Resting Time) ∏ Cooking Time: 15mins ∏ Servings: 12-14 Vadas
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Sabudana Vada:
Step1: Soaking time differs depending upon the type of sabudana you are using. I have used the medium size sabudana. Wash the sago (sabudana) well until the water turns clear (at least 2 times).
Step2: Then soak it in enough water to cover it by 1-inch. Leave for 45min-1 hours.
Step3: After 1 hour, using strainer drain any excess water from the sabudana. Now cover and keep it aside for around 6-8 hrs or overnight.
Step4: After 6-8 hrs the sabudana would have absorbed all water and doubled in size. You should be able to squash a sago pearl easily between the thumb and index finger when it’s ready to cook.
Step5: In the meanwhile, dry roast the peanut in a pan until golden and crisp.
Step6: Using mortar pestle lightly crush them. Alternatively you may grind them in a blender using pulse mode, do not make a fine powder we need a coarse powder with few medium size pieces in this recipe.
Step7: Boil the potatoes in their skins until you can pierce one easily with a knife. Cooking them in their skins will help them absorb less water as they cook. Peel and grate (or mash) the potatoes.
Making Round Vada
Step8: In a bowl, combine the drained sago, grated potatoes, crushed peanuts, green chiles, chopped curry leaves, lemon juice, coriander leaves, ginger, cumin seeds, sugar, red chilly powder and salt to season.
Step9: Knead well for a few minutes. Mix the entire mixture so that all the spices are well combined together. Taste the mixture and adjust the seasonings.
Step10: Apply some oil or ghee on your palm and take some portion of the mixture in your hands and shape them into flat round vada or patty. Similarly making all the vadas and keep it aside. If you are getting difficulty in binding the vadas and making round shape, sprinkle some rice flour or kuttu ka atta.
For Deep Frying Sabudana vada
Step11: Heat enough oil for deep-frying in a large skillet over high heat. When almost smoking, reduce the heat to medium and add the vada for frying depending on the size of the kadai. Do not crowd the skillet or pan. After putting them in hot oil don’t disturb them for at least 3-4 minutes to avoid breaking them.
Step12: After frying for 3-4 mins and when one side gets golden, then only flip the vada. Deep-fry the patties in batches for 6 to 7 minutes or until they turned golden from all sides. Maintain the oil temperature to medium heat.
Step13: Remove the vadas with a slotted spoon and set them on paper towels to drain for 2-3 minutes. Prepare the remaining sabudana vada by frying them in batches.
For Air Frying Sabudana vada
Step1: Take some part of the dough and roll between your palms to make it round and flat, then gently place them in the basket. Using oil brush apply some oil around the vadas. Cook them at 385Deg F for 15-17 mins. Keep shaking the basket at every 5mins.
Step2: This is how it looked after 12 minutes. Increase the temperature to 400Deg F and cook for an additional 5-6 minutes or until they turned brown and crispy.
Step3: Once they’re brown and crispy, transfer to a plate and let cool slightly. Enjoy guilt-free eating.
For Frying Sabudana vada in Appe pan
Step1: For frying them in paniyaram or appe pan, take some part of the dough and roll between your palms to make it round. Do not press it to make flat it should be round in shape.
Step2: Heat the paniyaram skillet over medium-high heat and pour some oil into the molds. Now put each ball in the cavities.
Step3: Using oil brush apply some oil on around the vadas. Cover the pan with the lid and reduce the heat to medium-low.
Step4: Let it cook for 5-6 mins on one side. Then gently using a toothpick or wooden stick carefully turn them upside down. Cook it till they become golden brown and crispy from all sides.
Serve sabudana vada hot with green chutney or tomato sauce.
- Adjust the soaking time as needed depending upon the size of the sabudana, until they double in size and it should completely mash between the fingers.
- The sabudana (sago) has to be really soaked very well. It’s okay if the pearls are sticky or oversoaked but it should not be hard otherwise the vada will become chewy.
- In case, your vadas are breaking in the oil, then you may add some all-purpose flour or rice flour in the vada mixture. You can also add kuttu ka atta (buckwheat flour) if you are making it for fasting. I did not add any, the potatoes were perfect enough for binding.
- While Air-frying them, try to shake the basket every 5mins so that they are cooked evenly from all sides.