Sabudana Vada | Delicious Sabudana Vada Recipe

Sabudana Vada is one of the most popular dishes that is enjoyed during fasting periods such as Navratri, Shivratri, and other religious fasts.  This doesn't mean that we cannot enjoy it any other time. Made these Sabudana Vada as an appetizer for dinner when I invited my family over and was loved by everyone.


Sabudana Vada is a traditional deep-fried dish from Maharashtra, India but mainly eaten during the fast in other parts of the country.  These vadas are made with minimum ingredients and the main ones are potatoes, sabudana, and peanuts.

Tapioca is a starch that is extracted from the roots of a cassava plant.  It is low in protein, minerals, and vitamins.  It is a staple food for people in tropical countries.  These days tapioca is used in making gluten-free recipes where we can use the regular flour.

 

Why everyone loves Sabudana Vada?

  • addictive
  • minimum spices but full of flavor
  • can be enjoyed any time of the day
  • crispy from the outside and soft on the inside
  • gluten-free and vegan

 

How to make perfect Sabudana Vadas?

    • soak sabudana overnight, so they are soft
    • fry them on medium heat
    • make sure the potatoes don't have too much water

(This post was originally published on Apr 6th, 2014.  Just republishing with new pictures)

Ingredients:

  • 1 cup sabudana (Tapioca)
  • 1 cup of water for soaking
  • 2 big potatoes
  • 2 green chilies chopped
  • chopped cilantro
  • ginger grated or chopped
  • salt to taste
  • 3/4 tsp garam masala
  • 1/2 tsp red chili powder (Adjust per your taste)
  • 3/4 tsp amchur ( dry mango powder)
  • peanuts (optional-Didn't use it)
  • oil for frying
  • 1 tbsp ragi flour or cornflour

Directions:

Rinse and soak the sabudana and let it sit for 4-5 hours or overnight. This will help sabudana soak all the water and will be a little on the drier side.   Boil the potatoes and let them cool down.  You can leave it out or put it in the fridge.  In a mixing bowl, mash the potatoes.  Add chopped ginger, cilantro, green chilies, salt, red chili powder, garam masala, and amchur.  Also, add the soaked sabudana and mix everything together.

If you feel the mixture is not binding together, then you add corn flour if not fasting or ragi flour if fasting along with sendha namak instead of regular salt.

Divide the mixture into small portions and shape them as per your choice.  You can shape them as small round flat tikkis, or in your palm to give them oval shape or even shape them like a ball. If you want to deep fry it, then heat the oil which is what I did beforehand. Cook them on medium heat until they are crispy on the outside.

Then to reheat the vada, I used the air fryer so that I don't lose the crispiness on the outside without having to deep fry again. If you don't have an air fryer you can put it in the oven for a few mins and heat them.

Serve hot with mint chutney as a snack. Enjoy them during fasting.

Enjoy other fasting or vrat recipes from my blog:  Sabudana Khichdi, Nariyal ke ladoo, Potato Curry, Samak ke Chawal ki Kheer, Singoda ka halwa, Masala Makhana

 

Pin these yummilicious Sabudana Vada recipe to make it later

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!

 

 

 

Sabudana Vada | Delicious Sabudana Vada Recipe
 
Prep time
Cook time
Total time
 
Enjoy the crispy Sabudana Vada while you are fasting or not along with your hot masala ginger tea with bursting flavors using minimum spices.
Author:
Recipe type: Vrat (Fasting)
Cuisine: Indian
Serves: 25
Ingredients
  • 1 cup sabudana (Tapioca)
  • 1 cup of water for soaking
  • 2 big potatoes
  • 2 green chilies chopped
  • chopped cilantro
  • ginger grated or chopped
  • salt to taste
  • ¾ tsp garam masala
  • ½ tsp red chili powder (Adjust per your taste)
  • ¾ tsp amchur ( dry mango powder)
  • peanuts (optional-Didn't use it)
  • oil for frying
  • 1 tbsp ragi flour or cornflour
Instructions
  1. Rinse and soak the sabudana and let it sit for 4-5 hours or overnight. This will help sabudana soak all the water and will be a little on the drier side. Boil the potatoes and let them cool down. You can leave it out or put it in the fridge. In a mixing bowl, mash the potatoes. Add chopped ginger, cilantro, green chilies, salt, red chili powder, garam masala, and amchur. Also, add the soaked sabudana and mix everything together.
  2. If you feel the mixture is not binding together, then you add corn flour if not fasting or ragi flour if fasting along with sendha namak instead of regular salt.
  3. Divide the mixture into small portions and shape them as per your choice. You can shape them as small round flat tikkis, or in your palm to give them oval shape or even shape them like a ball. If you want to deep fry it, then heat the oil which is what I did beforehand. Cook them on medium heat until they are crispy on the outside.
  4. Then to reheat the vada, I used the air fryer so that I don't lose the crispiness on the outside without having to deep fry again. If you don't have an air fryer you can put it in the oven for a few mins and heat them.
  5. Serve hot with mint chutney as a snack. Enjoy them during fasting.

 

 

 

 

 

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