Sabudana Vada
User Reviews
5
Sabudana Vada
Description
Sabudana Vada uses soaked sabudana (tapioca pearls) that absorb water overnight to soften. When combined with boiled, grated potatoes and crushed roasted peanuts, the mixture becomes a sticky dough that binds together for shaping. Green chilies and cilantro add freshness and mild heat, while salt seasons the batter. Each vada is shaped into a round patty and fried in hot oil until crisp and golden, resulting in a crunchy outside with a tender, chewy center.
The oil temperature is crucial—moderate heat ensures even cooking without burning. These vadas are usually served hot and can be accompanied by chutneys or yogurt. They provide a satisfying, textured snack with a balance of nutty, earthy, and spicy flavors.
Drain excess water from sabudana before mixing to prevent sogginess and breakage during frying. The vadas can be prepared in advance and shaped before frying if needed, which helps handle the sticky mixture more easily.
Ingredients
- 1 cup sabudana rinsed and soaked in 1/2 cup water overnight
- 2 potato small, boiled and peeled, or 1 large potato
- 1/2 cup peanuts skin remove and then crushed
- 2-3 green chili pepper adjust to taste
- 3 tablespoon cilantro chopped, leaves
- 1 1/2 teaspoon salt
- neutral cooking oil to fry vada, generic cooking oil
Instructions
- Rinse sabudana well until water turns clear. Soak it in 1/2 cup water overnight (or at least 6 hours). In the morning, the sabudana would have absorbed all water. Press one sabudana ball between your fingers, and it should crush easily. If there is any water, which most likely there should not be, drain in a colander.
- Grate boiled potatoes in a large bowl. Transfer the saubdana to the bowl. Add crushed roasted peanuts, cilantro, green chilies and salt. You may also add ginger or lime juice if you like.
- Divide the mixture into 13-15 equal parts, make round balls and then flatten them a bit.
Stovetop Frying Method
- Heat oil on medium-high heat in a kadai or wok. Make sure the oil is hot by dropping a single sabudana ball. It should quickly float to the top.
- Now add 3-5 vadas to the oil depending on the size of the kadhai, don't overcrowd the kadai. Fry vadas until golden brown and crisp from both sides. Transfer to a plate covered with paper towel to drain any excess oil.
- Serve sabudana vada with chutney, ketchup or anything that you like.
Air Fryer Method
- Spray some oil in the air fryer basket. Place vada's in a single layer leaving space between each. Brush or spray some oil on top of the Vada's.
- Air fry for about 16-18 minutes at 390°F. Flip the vada's at about the 10 minute mark.
- Once vadas are crispy and golden brown, serve them hot with ketchup or green chutney.
Appe Pan Method
- On medium low heat, heat the appe / paniyaram / aebleskiver pan. To each round section, add a few drops of oil.
- Place the small sago balls and cook for 2-3 minutes over medium-low heat.
- Each ball should be turned over and add a few more oil drops.
- Once more, cook them under cover for 3–4 minutes more, or until crisp and golden brown.
- Serve these Sago fritters hot with mint chutney or ketchup.
Notes
- Ensure the oil is medium-hot to cook vadas evenly and avoid burning.
- Drain all excess moisture from soaked sabudana to prevent soggy mixture and vada breakage.
- The vada mixture can be shaped ahead and refrigerated to ease handling during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 958mg | 40% |
| Potassium | 586mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 24mg | 27% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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