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.
Jump to:
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!
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
- Rinse sabudana and drain all the water. Add 1 cup of water and allow the sabudana to soak for 4 hours or overnight.
- 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
- 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.
- Coarsely grind cumin seeds and green chilies. Note: You can also red chili powder instead of green chilies or a mix of both
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.
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
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.
Take the first batch out and repeat for the remaining vadas.
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.
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.
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.
Here are some delicious homemade drinks to pair up with sabudana vada:
Did you enjoy this fun Indian snack? Here are some more of my favorite Indian vegetarian light meal recipes:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Sabudana Vada - A No-Fry Version {Crispy-Spicy Sago Fritters}
Equipment
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
- You don’t need to soak overnight. Soaking for four to six also works.
- 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
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
lindseylivings says
First time I've seen your blog and I'm impressed. Sounds delicious and the pictures are great 🙂
Archana says
Thank you Lindsey!
Rateka says
Wao... lovely texture ??
Archana says
Thank you Rateka! They are crispy in the outside and moist and Yumm inside.
Utkarshini Khanna says
We made this and it was yummy yum yum???
Archana says
Great! So happy you like it. Thank you so much for letting me know.
circusgardener says
These look delightful, and the background story about Hartalika and your mother is lovely.
Archana says
Thank you Steve! These are indeed very delicious and yes my mom still celebrates with same energy and enthusiasm!
Freda @ Aromatic essence says
They look even better than the deep fried ones! Love it 🙂
Archana says
Thank you Freda! This is the only way I make sabudana vada now.
sheenammuskaan says
Sabutdana tikkis or vadas are my favourite. This healthier version looks amazing.
Archana says
They are my FAV too! And making them this way only allows me to eat a couple more 🙂
dudeandthefood says
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/
Archana says
Thank you !
Chetna Patel says
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! 🙁
Archana says
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
Srini says
Hi Archana,
Tried your awesome recipe. The vada turned out be a family-pleaser..... Thank You
Archana says
You are welcome!!
Amrita says
I tried this recipe today and loved it! Thanks for sharing.
Archana says
Awesome! Thank you for letting me know.
Toral says
Hi. I don't have pan. What is my alternative for the same ?
Nikita Palkar says
Thanks for a healthy recipe of my fav Sabudana Wadas! Tried it and was an instant hit!! This ones definitely on my repeat list
Archana says
Thank you! I love these sabudana wadas too!
Mouli says
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
Mouli
Archana says
Hi Mouli, so sorry but I do not have a appam pan that I have tested on Induction stovetop. Have you checked on amazon?
sne3103 says
How much sugar do you need to add to the vadas? The ingredient list doesn’t specify..
Archana says
1 teaspoon. I will add it to the ingredient list
sne3103 says
I ended up not using the sugar, they came out wonderful in the air fryer. Thank you for yet another wonderful recipe!
Priyanka Kumbhar says
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.
Aishwarya says
Easy to follow recipe!
Smruti says
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?
Archana says
Hi Smruti! Yes, you can make the mixture a day before and keep it in the fridge.