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Sabudana Vada Recipe – How to make Sabudana Vada recipe | Fasting Recipe

June 26, 2017 by maria 10 Comments

Sabudana Vada a delicious, healthy Indian Fast recipe! Sabudana Vada is also known as Sago Vada. It’s a special snack made during fast / vrat / upvaas especially during navratri vrats. It’s a great snack to be made in monsoon which is crunchy on the exterior and soft, fluffy from within. My mouth is watering right now talking about it. Also, it’s a no onion no garlic recipe.

Sabudana Vada Recipe – How to make Sabudana Vada recipe | Fasting Recipe

Sabudana Vada is easily found in all stalls and joints in Mumbai. Even these are easily found in your office mates lunch box 😉 …. Mostly it’s served with green chutney and sweetened yogurt. I love to eat them with tomato sauce. I have tried sabudana khichdi and it also is a great breakfast option.

The best part is it’s easy to make. The only lengthy process is to soak the sabudana in water for 3 to 4 hours Or until it’s soft. You should be able to smash the sabudana with your finger. Next crucial process is binding the flour and shaping them into golf sized balls.

Sabudana Vada

You could eat Sabudana Vada as breakfast, snack, quick meals and lunch box. I could eat them even at late nights if its available or made that time. I love all vadas like batata vada, medu vada and sabudana vada.

Let’s make Sabudana Vada Recipe stepwise:

1. Soak sabudana in water just enough to cover them. Soak overnight or 3 to 4 hours Or soak until it’s soft. You should be able to mash them with your finger. With the help of mesh strainer strain the excess water once they are softened. If they are quite mushy please place an absorbent napkin to absorb excess moisture

Sabudana Vada

2. Boil potatoes until soft and cooked. Mix mashed potatoes, soaked sabudana in a mixing bowl. Mix all the spices and ingredients except oil.

Sabudana Vada

3.  Ensure this mixture is evenly mixed.

Sabudana Vada

4. Now dust some arrowroot flour on your hand. Make small golf sized balls. Flatten them gently with your palm.

Sabudana Vada

5. Take a deep vessel with oil. Place oil on high heat once oil is hot reduce to medium heat. Deep fry the flattened balls until golden brown and crispy on both sides. Please don’t under-cook or over-cook them.

Sabudana Vada

6. Place them on absorbent napkins. Serve the sabudana vada hot with sweetened yogurt or green chutney Or sauce.

Sabudana Vada

Sabudana Vada recipe printable details listed below:

Sabudana Vada Recipe - Fasting Recipe
 
Save Print
Author: Maria@flavorsofmumbai.com
Recipe type: snacks, fast recipes, breakfast
RecipeCuisine: Indian Cusine
Serves: 9 to 10 servings
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 cups oil for deep frying
  • 6 to 7 boiled potatoes
  • 2 cups sabudana (tapioca pearls) soaked in water until soft
  • ½ cup chopped coriander leaves
  • ¼ t/s turmeric powder
  • 1 t/s roasted cumin powder
  • 3 green chilies chopped finely
  • 1 t/s cumin seed
  • 1-inch ginger minced Or chopped finely
  • 1 cup roasted peanut powder
  • 1 tbsp rajgira flour if fasting Or rice flour (optional)
  • 1 tbsp chat masala (optional)
  • sendha namak Or salt as per taste
How to make the recipe?
  1. Soak sabudana in water just enough to cover them. Soak overnight Or 3 to 4 hours Or soak until it's soft. You should be able to mash them with your finger.
  2. With the help o mesh strainer strain the excess water once they are softened. If they are quite mushy please place an absorbent napkin to absorb excess moisture.
  3. Boil potatoes until soft and cooked. Mix mashed potatoes, soaked sabudana in a mixing bowl. Mix all the spices and ingredients except oil.
  4. Ensure this mixture is evenly mixed.
  5. Now dust some rajgira flour Or rice flour on your hand. Make small golf sized balls.
  6. Flatten them gently with your palm.
  7. Take a deep vessel with oil. Place oil on high heat once oil is hot reduce to medium heat. Deep fry the flattened balls until golden brown and crispy on both sides. Please don't under-cook Or over-cook them.
  8. Place them on absorbent napkins. Serve them hot with sweetened yogurt Or green chutney Or sauce.
Notes
1. The binding has to be proper it shouldn't be mushy. If it becomes mushy don't worry just add some arrowroot flour to it.
2. Fry for some more time if you want them to be crispy but don't burn them.
3. The peanuts have to be roasted and the grounded into a processor to make coarse Or fine powder. You could remove the husk of a peanut if you wish.
4. I have used sendha namak is a salt used while fasting. You could use rock salt, black salt Or plain salt.
3.2.2925


Filed Under: Budget, Kid, Mumbai, vegan, Vegeterian Tagged With: Bachelor Recipes, Eggless Recipe, Snacks, Vegan Dishes, Vegetarian Dishes

Comments

  1. Monisha says

    January 9, 2016 at 12:40 am

    this seems delicious…is it possible to bake it in the oven instead of frying it?

    Reply
    • maria says

      January 10, 2016 at 3:34 pm

      Thankyou Monisha 🙂 you could try baking them brushing little oil on top and let me know how it was? I am not sure as never baked these vadas in oven.

      Reply
  2. sunita says

    June 19, 2014 at 7:40 pm

    Hi Maria

    I tried this for a evening snack, with aloo and it came out awesome, My hubby loved it and what else I want?. I dont change any ingredients when it comes to your recipe, A must try recipe.

    Maria, why dont you make a coloumn where we can upload the recipes from your site made by us.

    Lv
    Sunita

    Reply
    • maria says

      June 20, 2014 at 1:06 pm

      Sunita thanks for your positive words missed you here for a long time. Looking forward for more replies. I would check the technical aspect of uploading recipes.

      Reply
      • sunita says

        June 20, 2014 at 11:15 pm

        Hi Maria

        Since last seven months, i went through a lot a probs so cudnt be intouch with u and still going. Since I am in the house, your blog is a saviour for me for cooking recipes.

        Lv tk cre

        Sunita

        Reply
        • maria says

          June 21, 2014 at 12:12 am

          Sunita hope all is well and life teaches many things and makes us even more tougher. You are always welcome 🙂

          Reply
  3. shraddha says

    October 10, 2013 at 3:54 pm

    just a small correction in the recepie.
    if is for fasting do not use rice flour, instead use shingada flour or rajgira flour.

    Reply
    • maria says

      October 10, 2013 at 5:21 pm

      Thanks so much Shraddha will rectify the same.

      Reply
  4. Kiran @ KiranTarun.com says

    September 4, 2013 at 10:35 am

    Perfect finger food! Sabudana can be so tricky to prepare, right? 😀

    Reply
    • maria says

      September 4, 2013 at 10:47 am

      True Kiran it needs to some patience to make…

      Reply

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