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    Home » Brunch

    Sabudana Vada: No-fry, Air Fryer and Deep Fried

    Published: Mar 27, 2020 · Modified: Sep 15, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 80 Comments

    630 shares
    Jump to Recipe

    Sabudana Vada is a Maharashtrian delicacy made with sago, mashed potatoes, ground peanuts, chilies, and cumin seeds. All the ingredients are mixed together, rolled into small balls, and then fried into crispy and delish fritters. Served with a sweet, and spicy yogurt chutney these fritters are sure to tickle your taste buds.

    sabudana vada served with peanut yogurt chutney
    Jump to:
    • Step-by-step recipe to make Sabudana Vada
    • Step 1: Prepare the ingredients
    • Step 2: Dough
    • Step 3: Cook using one of the 3-ways
    • Step 4: Chutney
    • Recipe

    Sabudana vada is one of the traditional fasting foods in India made for festivals like 'Hartalika', 'Maha Shivratri', and 'Ganesh Chaturthi'.

    I especially cherish memories of my mom celebrating Hartalika, setting up the Puja, making the shiva-linga from the clean river-sand, and then offering the green 'Bel Patra' leaves to God. She would recite the story of Hartalika for us so we knew the significance of this day. A special meal with special fasting dishes was prepared and she always made my favorite fasting dish - Sabudana vada!

    Every time I visit India my mom makes Sabudana vada for me and I can never stop eating them. They are super tempting and very hard to stop eating. Fasting or not, Sabudana vada makes an absolutely delicious snack, lunch, or dinner!

    Appe Pan Sabudana Vada

    Over the last few years, I have been making the Sabudana vada in the paniyaram/aebleskiver pan to avoid deep frying. The result is amazing, with the same crispy from the outside and soft from the inside vada's and without all that extra oil and the hassle of deep-frying. Recently, I also tried the air fryer sabudana vada and the taste and textures are excellent!

    Step-by-step recipe to make Sabudana Vada

    Step 1: Prepare the ingredients

    1. Rinse sabudana and drain all the water. Add 1 cup of water and allow the sabudana to soak for 4 hours or overnight.
    2. Roast peanuts and grind them coarsely. If you are using peanuts with skin, remove the skin by gently pressing peanuts on the palm of your hands, after they have cooled down. Then blow over the skin to discard it
    3. Steam, peel, and mash the potato. Note: I like to use Instant Pot to steam the potatoes - Add 1 cup of water to the stainless steel insert, place the trivet, and place the medium-sized potatoes on the trivet. Pressure cook for 12 to 15 minutes depending on the size and allow natural pressure release.
    4. Coarsely grind cumin seeds and green chilies. Note: You can also red chili powder instead of green chilies or a mix of both
    ingredients for tapioca fritters

    Step 2: Dough

    Mix together soaked sabudana, mashed potatoes, ground peanuts, green chili, red chili powder, ground cumin, lemon juice, salt, and sugar. Mix everything together by hand. Make lemon-sized balls, if using an air fryer, Mealthy Crisp Lid, or deep frying press the balls to form patties.

    steps one through four showing how to make the dough for sabudana vada

    Step 3: Cook using one of the 3-ways

    Method 1: Traditional deep fried

    • Heat oil for frying in a medium frying pan. Once the oil has heated well, add 2 to 3 flattened Sabudana Vadas to the oil and fry them on low-medium heat until the outside of the vadas are light golden brown and crisp
    • Note: flattened sabudana vadas work best for deep frying giving the perfect crispy texture. Be careful and keep a safe distance from the pan as sometimes the individual sabudana pearls may burst in the oil splattering oil out of the frying pan
    sabudana vada served with peanut yogurt chutney

    Method 2: Using the Paniyaram Pan

    • Heat the paniyaram/aebleskiver pan on medium low heat. Add a few drops of ghee or oil in each round section. Place the sabudana vada balls in each section and cook covered for 4-5 mins. Depending on the thickness of the pan, it could take more or less time
    • Gently flip the fritters using a chopstick or a small spoon to cook the top side. Add a few more drops of ghee on top of each fritter. The ones in the center definitely cook much faster, so they will have to be flipped first. Cover and cook again for another 4-5 mins on medium-low heat until they are golden brown and crisp.
    no fry sabudana vada in paniyaram pan

    Take the first batch out and repeat for the remaining vadas.

    round sabudana vada served with peanut yogurt chutney

    Method 3: Using Airfryer

    • I prefer using the Mealthy CrispLid for this method. Coat CrispLid basket with 1 teaspoon cooking oil. Place basket over the tall trivet inside the Multipot or Instant Pot. 
    • Place 6 to 7 vadas at a time in the basket with some space between each. Close the CrispLid and press the handle back and down. Set the temperature to 500 degrees and adjust the cooking time to 8 mins. After the 8 min cooking cycle completes, gently turn the vadas in the basket using a pair of tongs. Close the CrispLid and adjust the cook time to 7 mins. You may brush more oil on the vadas after turning them over. 
    • Take the vadas out after the cooking cycle completes.
    steps showing how to air fry sabudana vada

    Pro Tip: You can line up to 8 vadas in the deep fringe basket of the Crsiplid

    You can also cook the Sabudana vada using the traditional air fryer by cooking at 390 F for 11 to 12 minutes on each side.

    sabudana vada served with peanut yogurt chutney

    Step 4: Chutney

    Whisking together yogurt, ground peanuts, red chili powder, sugar, and salt in a medium bowl.

    Serve hot sabudana vadas with peanut chutney. Make the delicious sweet potato halwa and enjoy a complete fasting meal.

    Sabudana vada served with yogurt chutney

    Here are some delicious homemade drinks to pair up with sabudana vada:

    • Ginger Chai
    • Mango Lassi
    • Fresh Watermelon Juice
    • Homemade Pomegranate Juice
    • Fresh Ginger Lemonade

    Did you enjoy this fun Indian snack? Here are some more of my favorite Indian vegetarian light meal recipes:

    • Ragda Pattice
    • Dahi Vada
    • Pav Bhaji
    • Aloo Chat
    • Paneer Kathi Rolls
    • Spicy Misal Pav
    • Thalipeeth

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Sabudana vada served with yogurt chutney
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    4.61 from 28 votes

    Sabudana Vada - A No-Fry Version {Crispy-Spicy Sago Fritters}

    Sabudana Vada - Spicy Sago fritters with an healthy twist!
    Prep Time4 hrs
    Cook Time20 mins
    Total Time4 hrs 20 mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 5
    Calories: 387kcal
    Author: Archana Mundhe

    Equipment

    • Paniyaram Pan
    • Mealthy CrispLid

    Ingredients

    • 1 cup sabudana Sago, best bought from Indian stores
    • 2 medium yellow potatoes
    • ½ cup roasted and ground peanuts
    • 1 teaspoon ground cumin
    • 1 teaspoon crushed green chilies or 1 teaspoon red chili powder or both for a spicer version
    • 2 teaspoons lemon juice
    • 2 teaspoons kosher salt
    • 1 teaspoon sugar optional
    • 3 tablespoon cooking oil or ghee
    • 1 tablespoon chopped cilantro optional

    Chutney Ingredients

    • 1 cup plain yogurt or low fat
    • ¼ cup roasted and ground peanuts
    • 1 to 2 teaspoons kashmiri red chili powder
    • 2 teaspoons sugar
    • 1 teaspoons kosher salt
    • ¼ cup water

    Instructions

    • Rinse sabudana and drain all the water. Add 1 cup of water and allow the sabudana to soak for 4 hours or overnight.
    • Steam, peel and mash the potatoes.
      Note: I like to use Instant Pot to steam the potatoes - Add 1 cup of water to the stainless steel insert, place the trivet and place the medium sized potatoes on the trivet. Pressure cook for 12 to 15 minutes depending on the size and allow natural pressure release.
    • In a medium bowl, add soaked sabudana, potatoes, peanuts, cumin, green chili, red chili powder, lemon juice, 1 tablespoon oil, salt, and sugar. Mix everything, kneading it gently with your hand. Using around 2 tablespoons of mix at a time, form 20 balls.

    Using paniyaram/aebleskiver pan

    • Heat the paniyaram/aebleskiver pan on medium low heat. Add a few drops of ghee in each round section. Place the fritter balls in each section and cook covered for 4-5 minutes.
    • Gently flip the fritters using chopstick or small spoon to cook the top side. Add few more drops of ghee on top of each fritter. The one's in the center definitely cook much faster, so they will have to flipped first. Cover and cook again for another 4-5 minutess on medium low heat until they turn crisp and golden brown

    Using Mealthy Airfryer

    • I prefer using the Mealthy CrispLid for this method. Coat CrispLid basket with 1 teaspoon cooking oil. Place basket over the tall trivet inside the Multipot or Instant Pot. 
    • Press each ball gently between the palm of hands to form 2-inch flat discs. It is ok if some of the sides look uneven. Coat both sides of the pressed vadas with oil using your fingers or a brush.
    • Place 6 to 7 vadas at a time in the basket with some space between each. Close the CrispLid and press the handle back and down. Set the temperature to 500 degrees and adjust the cook time to 8 mins
    • After the 8 min cooking cycle completes, gently turn the vadas in the basket using a pair of tongs. Close the CrispLid and adjust the cook time to 7 minutes. You may brush more oil on the vadas after turning them over. Take the vadas out after the cooking cycle completes

    Traditional Frying Method

    • Press each ball gently between the palm of hands to form 2-inch flat discs. It is ok if some of the sides look uneven.
    • Heat oil for frying in a medium frying pan. Once the oil has heated well, add 2 to 3 flattened Sabudana Vadas to the oil and fry them on low-medium heat until the outside of the vadas are light golden brown and crisp
    • Note: flattened sabudana vadas work best for deep frying giving the best crispy texture. Be careful and keep a safe distance from the pan as sometimes the individual sabudana pearls may burst in the oil splattering oil out of the fry pan

    Make the Chutney

    • In a medium bow, whisk together yogurt, ground peanuts, red chili powder, sugar and salt to make the chutney
    • Serve the fritters hot with this sweet and spicy chutney

    Video

    Notes

    Notes:
    1. You don’t need to soak overnight. Soaking for four to six also works.
    2. You can also cook the Sabudana vada using the traditional air fryer. I have the Philips XL Airfryer and the highest temperature it goes is 390 degrees. So I cook it for 11 to 12 minutes on each side.

    Nutrition

    Calories: 387kcal | Carbohydrates: 43g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1444mg | Potassium: 535mg | Fiber: 4g | Sugar: 5g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 4mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. lindseylivings says

      September 27, 2016 at 4:59 am

      First time I've seen your blog and I'm impressed. Sounds delicious and the pictures are great 🙂

      Reply
      • Archana says

        September 27, 2016 at 9:37 am

        Thank you Lindsey!

        Reply
    2. Rateka says

      September 29, 2016 at 8:58 pm

      Wao... lovely texture ??

      Reply
      • Archana says

        September 29, 2016 at 9:05 pm

        Thank you Rateka! They are crispy in the outside and moist and Yumm inside.

        Reply
    3. Utkarshini Khanna says

      September 30, 2016 at 12:00 am

      We made this and it was yummy yum yum???

      Reply
      • Archana says

        September 30, 2016 at 8:59 am

        Great! So happy you like it. Thank you so much for letting me know.

        Reply
    4. circusgardener says

      October 20, 2016 at 8:28 am

      These look delightful, and the background story about Hartalika and your mother is lovely.

      Reply
      • Archana says

        October 20, 2016 at 8:32 am

        Thank you Steve! These are indeed very delicious and yes my mom still celebrates with same energy and enthusiasm!

        Reply
    5. Freda @ Aromatic essence says

      August 23, 2017 at 11:10 pm

      They look even better than the deep fried ones! Love it 🙂

      Reply
      • Archana says

        August 24, 2017 at 5:00 pm

        Thank you Freda! This is the only way I make sabudana vada now.

        Reply
    6. sheenammuskaan says

      September 04, 2017 at 8:31 am

      Sabutdana tikkis or vadas are my favourite. This healthier version looks amazing.

      Reply
      • Archana says

        September 04, 2017 at 4:52 pm

        They are my FAV too! And making them this way only allows me to eat a couple more 🙂

        Reply
    7. dudeandthefood says

      September 09, 2017 at 11:06 am

      Hi Archana, I have mentioned you in this post. Keep putting the inspirational content that you do ?

      https://blogdudeandthefood.wordpress.com/2017/09/09/three-of-my-favorite-food-blogs/

      Reply
      • Archana says

        September 09, 2017 at 1:29 pm

        Thank you !

        Reply
    8. Chetna Patel says

      September 11, 2017 at 11:18 am

      This looks SO yummy and I so want to try it but sadly, I do not have the deep round pan and lid to make it! 🙁

      Reply
      • Archana says

        September 11, 2017 at 2:20 pm

        Check out paniyaram pan on amazon.com So many things you can cook in it. Good way to enjoy lot of foods without having to deep fry them

        Reply
    9. Srini says

      January 21, 2018 at 7:15 pm

      Hi Archana,
      Tried your awesome recipe. The vada turned out be a family-pleaser..... Thank You

      Reply
      • Archana says

        January 21, 2018 at 7:30 pm

        You are welcome!!

        Reply
    10. Amrita says

      February 13, 2018 at 4:36 pm

      I tried this recipe today and loved it! Thanks for sharing.

      Reply
      • Archana says

        February 13, 2018 at 4:37 pm

        Awesome! Thank you for letting me know.

        Reply
        • Toral says

          May 15, 2018 at 5:54 pm

          Hi. I don't have pan. What is my alternative for the same ?

          Reply
    11. Nikita Palkar says

      December 01, 2018 at 2:36 pm

      Thanks for a healthy recipe of my fav Sabudana Wadas! Tried it and was an instant hit!! This ones definitely on my repeat list

      Reply
      • Archana says

        December 03, 2018 at 9:47 am

        Thank you! I love these sabudana wadas too!

        Reply
    12. Mouli says

      December 29, 2019 at 10:39 am

      Hello Archana, I am new to your blog - congratulations you have done such a great job ....

      I just wanted to ask if you know of a good appam pan for an induction hob ?

      Thanks
      Mouli5 stars

      Reply
      • Archana says

        December 31, 2019 at 12:10 am

        Hi Mouli, so sorry but I do not have a appam pan that I have tested on Induction stovetop. Have you checked on amazon?

        Reply
    13. sne3103 says

      August 08, 2020 at 6:55 pm

      How much sugar do you need to add to the vadas? The ingredient list doesn’t specify..

      Reply
      • Archana says

        August 08, 2020 at 9:55 pm

        1 teaspoon. I will add it to the ingredient list

        Reply
        • sne3103 says

          August 08, 2020 at 11:32 pm

          I ended up not using the sugar, they came out wonderful in the air fryer. Thank you for yet another wonderful recipe!5 stars

          Reply
    14. Priyanka Kumbhar says

      October 17, 2020 at 6:50 pm

      Made Sabudana Vada today, airfried them. Came out so yum.
      This was my very first attempt at making sabudana vada, I am very happy with the results.
      Thanks for recipe.5 stars

      Reply
    15. Aishwarya says

      December 08, 2020 at 11:12 pm

      Easy to follow recipe!5 stars

      Reply
    16. Smruti says

      March 30, 2022 at 8:16 pm

      I made this both in the aebelskiver pan and the frying pan and they turned out delish! I did find them a bit bland so added a teaspoon of chaat masala which made it taste even better. I served it with ketchup for the kids and for adults green chutney. Will definitely make it again. Would it be ok to make the mixture a day in advance and store it in the fridge until I'm ready to make them?5 stars

      Reply
      • Archana says

        March 30, 2022 at 8:38 pm

        Hi Smruti! Yes, you can make the mixture a day before and keep it in the fridge.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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