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.
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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 such as sabudana khichdi, sabudana vada, sabudana thalipeeth etc were prepared.
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:
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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
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Cook with Smile.. says
Looks yummy...
Archana says
Thank you Lathi! They are delicious and super easy to make.
Rini says
I can see why they are on your repeat list. They look good!
Archana says
Thank you Rini! They are so irresistible
Priya@MasalaVegan says
These look gorgeous and delicious! Shall save these to try out over the coming festival season ?
Archana says
Thank you Priya! Let me know how you like them.
Anuradha Mukherjee says
Wow!! These are guilt-free sabudana wadas.I usually avoid making it because it is deep fried.Now,I can make it whenever I want.Thank you Archana.
Archana says
You are welcome Anuradha! Let me know how you like them.
Anuradha Mukherjee says
Sure.
Hans Susser says
Wonderful recipe 🙂
Seems like you could use a escargot dish instead of the paniyaram/aebleskiver pan:-)
Cheers !
Hans
http://www.ChefsOpinion.org
Archana says
Thank you Hans. I cook these on stovetop, but I am pretty sure you can also cook them i the oven in escargot dish.
Swetha's Culinary Trials says
I like the idea of cooking the vadas on paniyaram pan. It pulls in less oil contrary to the traditional method of deep frying. Great share and lovely clicks ?
Archana says
Thank you Swetha! These are my new favorite snacks.
Cattie's World says
Amazing Sabudhana Vadas. Yummy, I can already feel it in my Tummy !!!!!!!!!!!!!!!
Archana says
Thank you Cattie! They are my favorite. Simply irresistible
payel says
Looks soooo delicious ?
Archana says
Thank you Payal! It is a lip-smacking snack!
Ruchisvegkitchen says
Healthy version really great. Looks so awesome
Archana says
Thank you Ruchi! Tastes even better!
kavitaparvathi says
This one is freaking awesome.. I love Sabudana Wada.. Gonna try soon..
Archana says
You said it right! Let me know how you like it
TheMintThief says
That is such a lovely idea to bake them and make them healthier ?I'm a big fan of sabudana vadas, but never tried making them.. This post gives me some motivation ?
Archana says
Thank you Nafisa. So Not really baking them, still cooking on stove stop just not deep frying.
TheMintThief says
Sorry my bad Archana.. I'm just thinking too much about baking these days?
Archana says
Haha, I think cake all the time ?
Divya Deepak Rao says
Looks so delicious Archana:) That gorgeous golden brown makes me want to run and soak some sabudana! The chutney looks awesome too:)
I too adopt the same technique:)
Archana says
Thank you Divya! That chutney required no cooking or blender. So super simple to make and goes very well with the hot spicy vadas.
Laura @ Feast Wisely says
Lovely introduction to your blog Archana - these look like tasty little balls of goodness.....
Archana says
Thank you Laura! They are indeed very tasty!
Laura @ Feast Wisely says
And love that you are encouraging your readers to use ghee - so much better for you than vegetable oils.....do you also use coconut oil?
Archana says
Yes I love ghee, I make my own batch every month. And Yes I use coconut and avocado oils.
Laura @ Feast Wisely says
Wow making your own ghee - that's impressive!
Archana says
It is actually super easy Laura - check out my blog on that https://ministryofcurry.wordpress.com/2015/12/10/homemade-ghee/
Laura @ Feast Wisely says
Thanks my husband makes the yoghurt in our house so I just sent him the recipe to check out!
Archana says
Great! Let me know how you like it! Thank you Laura
Utkarshini Khanna says
Thanks to you my fasting menu is set for sunday! And, thankyou for giving me an alternative to deep frying!! Don't have to worry about muffin tops now lol
Archana says
YAY! Happy fasting. Let me know how you like them
babita varde says
Tried it , v nice
Archana says
Thank you Babita! I am so glad you liked them. Happy Ganesh chaturthi!!
Fatma Amin says
I have never tried sabudana . I don't like it very much . But this seems interesting & worth-to-try . I'll be glad if u take a halt at my blog too. I'm also a cook . I love to cook nonveg . Plus I'm a great foodie aswell. Thanks for sharing this wonderful post
Archana says
Thank you Fatima! I will love to check out your blog. Always looking for new recipes
Fatma Amin says
Thank u for your kindness
Arohii says
These look super delicious !!
Archana says
Thank you Arohii
Cumin&Curryleaf says
Love this no fry version??thanks! Will try it soon!
Archana says
Thank you Ariel! Please let me know how you like them.
thefriendlyepicurean says
Beautiful photography! Love these!
Archana says
Thank you Jyothi! I love them to make and to eat 🙂