Sabudana Vada

Hi, there! Today, the recipe that I am sharing with you is the most popular snack my mom used to make as we were growing up, and that’s sabudana vada.

We, as kids, loved these crispy bites of deliciousness. 

I still remember, at every social gathering, my mom would make this sabudana vada, and I was always by her side, helping her flatten the tapioca cutlets. 

My mom preferred to make these vadas thin, not paper-thin but pancake thin, but over the years, I have tried this recipe many times, and I personally like my sabudana vada to be thick and well rounded. 

Well, whatever the shape be, one way or the other, all I know is these sabudana vadas taste simply delicious and yummy.  

What is Sabudana vada?

Sabudana vada, often known as sabudana Tikki or sabudana cutlet, is a yummy Maharashtrian snack customarily made with soaked tapioca pearls, potatoes, and mild spices.

In this term sabudana vada- sabudana stands for tapioca pearls or sago and vada indicates a savory fried snack. 

Collectively, it indicates a savory fried snack made with tapioca pearls. 

Since sabudana is naturally gluten-free and a good source of carbohydrates, it’s an excellent alternative for people who consume a grain-free diet on fasting days like Navratri, Janmashtami, and Mahashivratri as it is known to give a boost of energy during fasts. 

However, I am absolutely addicted to these sabudana vadas, and everyone in my family enjoys eating them any time of day. 

You can enjoy these sabudana vadas as part of a breakfast, mid-afternoon nibble, or even as tea time snack. And, yes, they are crunchy, filing, and oh-so-satisfying-to-eat.

So here is my failproof recipe that will be ready in no time and is definitely a keeper!

Ingredients required to make Sabudana Vada

Are you wondering what all you need to prepare these sabudana cutlets? Chances are, you already have all the ingredients in your pantry, and they are – 

» Sabudana/Sago Pearls – the main ingredient. You will need soaked sabudana for this recipe. Soak the sabudana for a minimum of 4-5 hours so that they are soft and easy to cook. 

» Potatoes – adds more volumes to our vadas and help bind all the ingredients together. 

» Peanuts – the magical ingredient that adds flavor, essential nutrients, and nutty texture to our cutlets. You can use almond flour instead, though the taste will differ. 

» Green chilies – to spice things up. Not a spice lover, feel free to skip through it. 

» Herbs and spices – cilantro leaves, salt, cumin powder, and red chili powder add tons of flavor. 

» Oil – to cook the cutlets. That’s it; this is all you need, 9 basic ingredients.  

How to make Sabudana Vada? 

Follow the step by step guide below to make delicious sabudana vadas at home. 

 Step 1- Prepare Sabudana (tapioca pearls) 

Transfer sabudana to a bowl and wash thoroughly under tap water. Drain it completely. 

Next, add just enough water to cover the sabudana. ALWAYS use a 1:1 ratio to soak sabudana as we do for sabudana khichdi. Allow it to soak for 4-5 hours or until the sabudana pearls are soft enough to break when pressed between your index finger and thumb. 

By now, sabudana must have soaked up all the water, but still, drain to allow any excess moisture to drain away. Set the soaked sabudana pearls aside. 

Step 2- Toast the peanuts

Heat a large pan over medium heat. Once the pan is hot, add peanuts in a single layer. Do not add any oil. They have enough fat on their own. 

Keep stirring the peanuts frequently until they are slightly golden brown. Remove from the stove and allow it to cool comfortably. 

Now rub the peanuts between your hands and gently blow air into the pan to separate the peanuts’ skin. 

Transfer the peanuts to a grinder and grind until the peanuts resemble-like breadcrumbs. 

Step 3- Assemble Sabudana vadas

Place soaked sabudana in a large mixing bowl. Add mashed potatoes, ground peanuts, cilantro leaves, green chilies, salt, red chili powder, and cumin powder. 

Mix until everything is well combined. Fold it gently; take care not to break or mash the sabudana pearls. 

Step 4- Shape the vadas

Grease your hands with oil. Take 3 tablespoons of sabudana mixture in your hands. Roll the mix into a ball and then gently flatten the sabudana ball. 

Place it on a clean plate. Repeat the process with the remaining mixture until all the vadas are formed. 

Step 5- Fry the vadas

Heat oil in a frying pan. Once the oil is hot enough for frying, drop 3-4 vadas in the pan, do not overcrowd the pan.  

Fry the vadas at a low heat setting, turning them frequently until golden brown. Once done, remove the vadas from oil and drain on a kitchen paper towel. 

Serve hot with your favorite chutney or accompaniment. 

Can I cook Sabudana vada using a Paniyaram Pan? 

Of course, you can!

Heat the appe pan/Ebleskiver pan on medium-low heat. Add a free drop of oil in each round mold. Place the sabudana vada in each mold, and cook covered for 4-5 minutes. 

Once the bottom side is brown, flip and cook from the other side too until crisp and golden. Depending on the side of the vadas, they may take longer to cook. 

Can I bake Sabudana Vadas? 

Of course! If you avoid fried food, you can bake these vadas in an oven or an air fryer. 

To bake sabudana vada in the oven – spray the shaped vadas with oil and place them in a single layer on a greased baking tray. Bake them @ 350 degrees F for 10-12 minutes on the first side, flip and bake the vadas for another 10 to 12 minutes or until golden brown.

To bake vadas in the air fryer – spray the shaped vadas with oil and place them in a single layer in the airfryer basket. Bake them @ 350 degrees F for 10-12 minutes or until golden brown. Turn them halfway through the baking time. 

Can I freeze Sabudana tikkis?

Most certainly! You can freeze COOKED sabudana tikkis in the freezer for up to 2 months. To freeze the tikkis – allow them to cool completely.

Take a freezer-safe container, place tikkis in a single layer at the bottom, layer them with parchment paper then stack the remaining tikkis on top. Parchment paper will prevent them from sticking.  Now secure the container lid and store it in the freezer. 

To reheat your sabudana vadas, place them in a reheated 300 degrees F oven for 5-10 minutes until heated through and crisp. 

Serving suggestions

These crispy vadas taste amazing, as is with a cup of hot tea. But, in our house, we enjoy these delicious sabudana vadas with a big bowl of green chutney.

They will even taste better if paired along with cool and refreshing cucumber raita. 

Should you make this Sabudana Vada recipe, please leave me a comment below, and don’t forget to share it with your family and friends.

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