Sabudana vada is considered the most favored recipe for fasting (vrat) on auspicious days like Navratri, Maha Shivaratri, Ekadashi, Ganesh Chaturthi, or Sankashti. Mom made these delicious vadas at home during the monsoon rains in India and served them with hot chai. So I have learned to make this recipe from her, and some tips are shared below. These are also known as sabbaki vada in Kannada. I make these Sago Fritters on regular days. I usually add finely chopped onions, curry leaves, and chaat masala to the vada mixture to enhance the taste and flavor. If you want to make a guilt-free low-oil snack, you can make sabudana vada in appe pan, air fryer, or bake. Today I am sharing how to make sabudana vada using traditional deep fry, air fryer, and appe pan methods below. Other popular recipes prepared from Tapioca Pearls are Sabudana Kheer, Sabudana Khichdi.
What Is Sabudana Vada?
Sabudana Vada is a popular Indian appetizer or snack from sabudana, also known as tapioca pearls or sago, which are first soaked before being combined with boiled and mashed potatoes, peanuts, and spices. It is then deep-fried until crispy and golden. This vada is served as a tea-time snack and is often paired with yogurt, green chutney, or ketchup. Additionally, it is a well-liked fasting food for the Hindu festival of Navratri.
Sago Vada Ingredients
List of ingredients to make the sabudana vada recipe.
How to Make Best Sabudana Vada
Step 1: Preparation
Firstly, Rinse the sabudana 1-2 times and drain all the water. Next, soak the sabudana in 2 cups of water for 2-4 hours (time may vary based on the quality of the sabudana. I soaked mine for 2 hours). Some need only 2 hours, while others need 4-6 hours. After soaking, they will double in size, and you can easily mash them between your fingers. Also, ensure they are soaked well; otherwise, unsoaked sabudana may burst in oil. Dry roast peanuts in a pan on medium heat till they get brown spots, and let them cool. You can also roast the peanuts in the air fryer or use store-bought roasted peanuts. Grind them into a coarse powder. If using a stovetop pressure cooker, pressure cook the potatoes in water for 2 to 3 whistles. I used an Instant Pot Pressure cooker to boil the potatoes. Pressure cook for 4-5 minutes on Manual / Pressure cook mode and allow natural pressure release. After the pressure has been released naturally, drain the water, peel the potato skin, mash it well, and set it aside.
Step 2: Making the dough & shaping the vadas
In a mixing bowl, combine soaked sabudana, mashed potatoes, peanut powder, chilies, ginger, cumin seeds, cornstarch, lemon juice, coriander leaves, and salt. Mix everything well. The dough should be stiff and not soft or sticky. If it is smooth, you can add 1-2 tablespoons of cornflour on regular days or kuttu ka atta if fasting. Divide the dough into equal-sized balls (around 8-10). Grease your palms with a little oil and make flat vadas like a patty. Keep aside.
Step 3: Cook the Sabudana Vada, using one of 3 Ways
Method 1: Traditional Deep Frying
Heat the oil in a pan on medium-high heat for deep frying. Carefully add the vadas to the oil. Deep fry them on medium heat from both sides till they turn golden brown. Drain on a paper towel. Serve Sabudana Tikkis hot with green coriander chutney or tomato ketchup.
Method 2: Air fryer Sabudana Vada using Instant Vortex Plus Air fryer
I have used Instant Vortex Plus Air Fryer for this method. However, you can use an air fryer, which is available. Preheat your air fryer to 395°F (200°C). Spray or brush the air fryer basket with oil so the vadas don’t stick. Now, place the vadas in a single layer and brush some oil on top of them. Air fry at 395°F (200°C) for 15-18 minutes or until the vadas start browning and turn crispy. Flip the vadas, halfway through and spray some oil on the top. Once vadas are crispy and golden brown, take them onto the plate and serve air fryer sabudana vada hot with ketchup or green chutney. They should be eaten right away, or else they can turn chewy.
Method 3: Sabudana Vada using Appe Pan
Heat the appe / paniyaram / aebleskiver pan on medium low heat. Add a few drops of oil to each round section. Next, place the lemon-sized balls in each section and cook for 2-3 mins over medium-low flame. Turn over each ball, and drizzle a few more drops of oil. Cover and cook again for another 3-4 minutes until they turn crisp and golden brown. Serve these Appe pan sabudana vadas or Sago Fritters hot with green chutney or ketchup.
Serving Suggestions
Serve this yummy crispy sabudana vada hot with coriander mint chutney or tomato ketchup and a cup of masala chai for the perfect evening snack. During fasting days (vrats) or Navratri days, you can serve this vada with farali chutney or even sweetened yogurt (curd).
Make-Ahead & Storage Suggestions
Meal Prep: You can soak the sabudana 1-day earlier and store them in the refrigerator after draining the water. You may also boil, peel, and mash the potatoes and store them in your refrigerator a day ahead. Roast the peanuts, de-skin, and crush them. Store: Prepare this vada ahead of time, shape it, and store the uncooked sabudana vada in the refrigerator until ready to use. Deep fry it just before serving. You can also freeze it for one month, defrost it, and fry it before serving.
Variations
With Onions: On regular days, you can also add finely chopped onions to the vada while mixing it. They taste delicious. With Sweet Potatoes: You can swap potatoes with boiled sweet potatoes. However, it will result in a sweeter-tasting sabudana wada. Spices: You may also use red chili powder to make it extra spicy, when you are not fasting.
If you like this recipe, then check out more Indian Air Fryer Recipes
Gobi Manchurian Tandoori Gobi Paneer Tikka Onion Pakoda Corn Pakoda
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