Sabudana Vada Recipe | Sago Vada – 2 Way

Sabudana Vada Recipe | Sago Vada | Sabakki Vada with detailed photo and video Recipe. A popular fasting snack recipe or vrat recipe made with sago pearls or tapioca pearls. It is a very popular dish in Maharashtrian cuisine, but it is also equally popular in other nearby states. It is generally served during the fasting season as it contains an abundance of carbohydrates and glucose.

Sabudana Vada Recipe | Sago Vada | Sabakki Vada 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 the 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 more and more with some spicy green chutney.

I loved sabakki vada from my childhood days. During my school days, my parents worked in Hubli, and it was there that I developed a taste for sago vada at a very early stage. Sabudana vada is a widespread street food in Hubli and Dharwad, and it is one of the most popular dishes in the region. Perhaps it is popular in Hubli because it is close to Maharashtra and has a significant influence of Marathi cuisine. I generally make this deep-fried snack for my evening tea, but it is more popular as a fasting or vrat snack. In some regions, the vrat snack is prepared differently; however, this recipe post describes how to make it in a popular style. I particularly like this vada to be served hot with either green chutney or dry garlic chutney.

Furthermore, some essential and critical tips and suggestions for the Sabudana Vada Recipe. Firstly, soaking of sabudana is a crucial part of preparing sago vada. The soaking time varies depending on the type of sabudana being used. Some of the sabudana need 30 minutes, whereas others need 2-3 hours of soaking time. Additionally, the potato helps to keep the vada intact, so if your vada breaks while frying in oil, add another potato and reprepare the dough. Lastly, the peanuts not only add a crunchy bite to sabakki vada but also help absorb moisture from the sago. Serve these with freshly prepared coconut chutney, store-bought green chutney, or even spicy tomato ketchup sauce.

Finally, I request that you check my other Vrat Recipes Collection, which is available alongside this post of the sabudana vada recipe. It includes recipes such as raw banana fry, sabudana papad, rava dhokla, bread dhokla, banana appam, besan bhindi, bhindi pakora, sabudana tikki, Gujarati fafda, and jeera aloo recipe. Further, do visit my other related recipe collections like,

• Snacks Recipe Collection
• No Onion No Garlic Recipes Collection
• Chutney Recipes Collection

About Sabudana Vada

It is a tasty and straightforward deep-fried golden fritter snack made with sago pearls, herbs and spices. Sabudana Vada, also commonly known as Sago Vada, is a healthy fried snack with humble origins in Western Indian cuisine. It is most commonly prepared for morning breakfast or as a lip-smacking evening tea-time snack, but is not limited to these uses. Due to the abundance of nutrients and minerals available in sago pearls, they are also used for vrat and as fasting snacks.

There are many different variations of this popular Sabudana Vada Snack. Traditionally, it is prepared as a deep-fried snack, but there are many other ways to cook it. It can be cooked using an appe pan, shallow fry, air frying, and even baking. In addition, the vada can be stuffed with paneer, dry fruits and dates. It can also be stuffed with cheese to make it a fusion snack. Lastly, the shape of the vada can be turned into a tikki and thus used as stuffing for a burger or a sandwich.

Video Recipe

Recipe Card for Sabudana Vada

How to Make Sabudana Vada with Step-by-step Photos

1. Firstly, to prepare a non-sticky sabudana, in a bowl, rinse 1 cup sabudana and soak in ¾ cup water for 8 hours.
   
2. Transfer the soaked sabudana in to the large plate.
   
3. Mash 2 boiled potato. Potato helps to bind the vada well.
   
4. Also add ½ cup roasted peanut, 4 chilli, 1 inch ginger, 2 tbsp coriander, 1 tsp sugar, 1 tsp cumin, 1 tsp salt and ½ lemon juice.
   
5. Mix well, ensuring everything is thoroughly combined.
   
6. Squeeze slightly, till the mixture binds well and holds its shape.
   
7. Prepare small patties from the sabudana mixture.
   
8. Deep fry the patties in hot oil. Or preheat and bake at 180 degrees Celsius for 30 minutes.
   
9. Fry on medium flame until they turn golden brown, flipping in between.
   
10. Drain off excess oil over a kitchen towel.
    
11. Finally, serve Sabudana Vada Recipe hot along with masala tea.
    

Notes

• Firstly, soak the sabudana till they are soft.
• Furthermore, if the vada bursts while deep-frying, it means you haven’t soaked, mashed, or drained the sabudana well.
• Additionally, if you are unable to form a dough, add another boiled potato and mash it well.
• Finally, Sabudana Vada Recipe tastes great when served hot and crispy.