sabudana vada recipe | sago vada recipe | sabakki vada recipe

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sabudana vada recipe | sago vada recipe | sabakki vada recipe with detailed photo and video recipe. sabakki vada is a deep fried evening snack from maharashtra cuisine.
sabudana vadasabudana vada recipe | sago vada recipe | sabakki vada recipe with step by step photo and video recipe. it is also known as sago vada, sagubiyyam vadalu, javvarisi vadai across india. it is usually, served during fasting and festival season across india. sago vada, is a crunchy, tasty and spongy vada which will fill your stomach easily. but you will certainly crave for more and more with some spicy green chutney.

i loved sabakki vada from my childhood days. my mom and dad use to work in hubli and i developed the taste for this here. sago vada is very common in hubli and it is also a popular street food in hubli dharwad. perhaps, it is popular in hubli because it very close to maharashtra and has a lot of marathi cuisine influence. i particularly like this vada to be serevd hot with either green chutney or dry garlic chutney.

sabudana vada

furthermore, i have shared several recipes with sabudana, because of the health benefits it has to offer. sabudana is rich in starch and carbohydrates. hence it is used during fasting which will fill your stomach instantly and give all the nutrition. moreover, it also high in vitamin c and minerals which are essential and vital for human body.

finally, i have posted few other sabudana recipes like sabudana idli, sabudana khichdi. also, i have posted other collection of snacks recipes. especially, veg bonda, medu vada, palak vada, spinach pakoda, idli pakoda and vada pav. i have also collection of instant snacks recipe. specifically, chakli recipenippatu, bhel purigoli bajesamosabread sandwichbread medu vadaaloo bread pakoramasala breadpav bhajivada pav.

sago vada recipe | sabakki vada recipe | sabudana vada video recipe:

sabakki vada recipe | sago vada recipe | sabudana vada recipe card:

3.8 from 4 reviews
sabudana vada recipe | sago vada recipe | sabakki vada recipe
 
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easy sabudana vada recipe | sago vada recipe | sabakki vada recipe
Author:
Recipe type: snacks
Cuisine: Indian
Serves: 15 vadas
Ingredients
  • ¾ cup sabudana / sago / javvarisi / sabbakki
  • water for soaking
  • 3 potatoes, boiled and pealed
  • ¼ cup peanuts, roasted, deskinned and coarsely crushed
  • 1 inch ginger, finely chopped
  • 2 green chilli, finely chopped
  • few coriander leaves, finely chopped
  • salt to taste
  • 1 tbsp lemon juice
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. in a large bowl, take ¾ cup sabudana
  2. soak in enough water for overnight or atleast 8 hours.
  3. next day, mash between your fingers and check if they are soaked well.
  4. drain off the water completely and rinse with fresh water for 3-4 times or till water runs clean.
  5. in a large mixing bowl, take soaked and drained sabudana.
  6. then mash the boiled potatoes. add 3 - 4 potatoes to make perfect vada.
  7. now add roasted, deskinned and coarsely crushed peanuts.
  8. also add finely chopped ginger, chilli and coriander leaves.
  9. some salt to taste.
  10. then squeeze around 1 tbsp of lemon juice.
  11. mash well with your hand. this is very important, as you will be squeezing off the water present in sabudana. else there are chances for the water present in sabudana to burst while you deep fry.
  12. make a dough and prepare small patties.
  13. deep fry the patties in hot oil.
  14. fry on hight to medium flame till they turn golden brown flipping in between.
  15. drain off over a kitchen towel to remove excess oil.
  16. finally, serve sabudana vada hot along with masala tea.


sago vada recipe | sabakki vada recipe | sabudana vada step by step photo recipe:

  1. in a large bowl, take ¾ cup sabudanasago vada
  2. soak in enough water for overnight or atleast 8 hours. check notes section below for variations.sago vada
  3. next day, mash between your fingers and check if they are soaked well.sago vada
  4. drain off the water completely and rinse with fresh water for 3-4 times or till water runs clean. then keep aside for 30 minutes in colander.sago vada
  5. in a large mixing bowl, take soaked and drained sabudana.sagubiyyam vadalu
  6. then mash the boiled potatoes. add 3 – 4 potatoes to make perfect vada.sagubiyyam vadalu
  7. now add roasted, deskinned and coarsely crushed peanuts.sagubiyyam vadalu
  8. also add finely chopped ginger, chilli and coriander leaves.sagubiyyam vadalu
  9. some salt to taste.javvarisi vadai
  10. then squeeze around 1 tbsp of lemon juice.sabudana vada
  11. mash well with your hand. this is very important, as you will be squeezing off the water present in sabudana. else there are chances for the water present in sabudana to burst while you deep fry.sabudana vada
  12. make a dough and prepare small patties. if you are not able to form dough then add another boiled potato and mash well.sabudana vada
  13. deep fry the patties in hot oil.sabudana vada
  14. fry on hight to medium flame till they turn golden brown flipping in between.sago vada
  15. drain off over a kitchen towel to remove excess oil.sago vada
  16. finally, serve sabudana vada hot along with masala tea.sabudana vada


notes:

  • firstly, soak the sabudana till they are soft. some sabudana just need 2 hours of soaking. so vary accordingly.
  • also make sure to rinse well with running cold water and drain well. keep aside for 30 minutes.
  • you can prepare dough and refrigerate. deep fry when ever required.
  • furthermore, roasted and crushed peanuts gives a crunchy bite to vada.
  • if the vada burst while deep frying, it means you haven’t mashed or drained sabudana well.
  • if you are not able to form dough then add another boiled potato and mash well.
  • do not over crowd the vada in oil as they may stick to each other.
  • flip the sabudana after a minute once you drop into hot oil. else they might break if you do it earlier.
  • also adding jeera makes it more tasty. ginger and lemon juice are optional, but they add lots of flavour.
  • finally, meenakshi tiwari shared a nice tip to make perfect sabudana vada. “soak sabudana in a bowl with water about 5mm above for about 2 hours. thereafter, transfer to a colander, cover and leave overnight. this way you get the sabudana all puffed, dry and just right in the morning. they hardly soak any oil while frying”.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

14 COMMENTS

  1. Tried making Sabudana vada just a small variation which i thought should share i added 1/4 teaspoon sugar before mixing it tasted really well. Thanks for the detailed step by step recipes they really help in understanding the entire procedure.Keep it up.God Bless

  2. I made this vada it was very tasty thanks a lot for showing your recipes very clearly we can understand All the very best for u r future recipes

  3. I made these vadas yesterday! It came out perfect. My guests loved it. Love ur app very well made. Quiet easy to follow. Love the photography

    • it could be for 2 reasons. one there was moisture with boiled potatoes or it could be you added less amount of boiled potatoes as suggested.

  4. Hi …. I tried this recepie last weekend. It was so tasty.. Thank you for simple and tasty recipes.. 🙂 Also I like the way you people have maintained your webpage. Video, details wth pics, notes. Really very easy to follow. Keep up the good work 🙂

  5. Hi, I tried the sabaudan vada it looked golden brown outside but Whn I break it half its in cooked could see the sabudan crystal color. Plz suggest how can I correct it next time.

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