sabudana vada recipe | how to make sabudana vada 2 ways | sago vada

sabudana vada recipe | how to make sabudana vada | 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 very popular dish in maharashtrian cuisine, but is equally popular in other near by states too. it is generally served during fasting season as it contains abundance of carbohydrates and glucose.
sabudana vada recipesabudana vada recipe | how to make sabudana vada | 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 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 sago vada at very early stage. sabudana vada is very common in hubli and it is one of the popular street food in hubli and dharwad. perhaps, it is popular in hubli because it is close to maharashtra and has a lot of marathi cuisine influence. i particularly like this vada to be served hot with either green chutney or dry garlic chutney.

how to make sabudana vada

furthermore, soaking of sabudana is a crucial part of preparing sago vada. the soaking time varies to the type of sabudana you are using. few of the sabudana just need 30 minutes whereas others need 2-3 hours of soaking time. also, the potato helps to hold the vada intact, so if your vada breaks in while frying in oil, just add another potato and prepare the dough. lastly, the peanuts not only gives crunchy bite to sabakki vada, but also helps to absorb moisture from the sago.

finally, i request you to check my other vrat recipes collection with this post of sabudana vada recipe. it includes recipe like, 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 recipes collection like,

sabudana vada video recipe:

recipe card for sabudana vada recipe:

4.6 from 5 votes
sabudana vada recipe
sabudana vada recipe | how to make sabudana vada | sago vada | sabakki vada
Prep Time
10 mins
Cook Time
30 mins
Soaking Time
3 hrs
Total Time
40 mins
 

easy sabudana vada recipe | how to make sabudana vada | sago vada | sabakki vada

Course: Snack
Cuisine: north indian
Servings: 17 vada
Author: Hebbars Kitchen
Ingredients (1 cup = 250 ML)
  • 1 cup sabudana / sago / tapioca
  • 2 potato / aloo boiled & mashed
  • ½ cup peanuts roasted & crushed
  • ½ tsp ginger paste
  • 1 tsp cumin / jeera
  • 1 chilli finely chopped
  • 2 tbsp coriander finely chopped
  • ½ tsp salt
  • 1 tsp lemon juice
  • oil for frying
Instructions
  1. firstly, in a large bowl take 1 cup sabudana and soak with enough water for 3 hours.
  2. drain off the water and rest for 30 minutes, allowing to drain off the water completely.
  3. now take the soaked sabudana in a large bowl.
  4. also, add 2 potato and ½ cup peanuts.
  5. additionally, add ½ tsp ginger paste, 1 tsp cumin, 1 chilli, 2 tbsp coriander and ½ tsp salt.
  6. mix and mash well with your hand.
  7. prepare vada by deep frying or fry in appe pan.
  8. finally, serve sabudana vada hot along with masala tea.

how to make sabudana vada with step by step photo recipe:

  1. firstly, in a large bowl take 1 cup sabudana and soak with enough water for 3 hours. soaking time varies, so make sure to soak only until sabudana turns soft.
    sabudana vada recipe
  2. drain off the water and rest for 30 minutes, allowing to drain off the water completely.
  3. now take the soaked sabudana in a large bowl.
    sabudana vada recipe
  4. also, add 2 potato and ½ cup peanuts.
    sabudana vada recipe
  5. additionally, add ½ tsp ginger paste, 1 tsp cumin, 1 chilli, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.
    sabudana vada recipe
  6. mix and 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 recipe
  7. prepare a soft dough. if you are not able to form a dough then add another boiled potato and mash well.
    how to make sabudana vada

sabudana vada in appe pan:

  1. firstly, heat appe pan and pour ¼ tsp of oil in each mould of appe pan.
    how to make sabudana vada
  2. prepare small balls from the prepared sabudana mixture.
    how to make sabudana vada
  3. place it over appe pan.
    how to make sabudana vada
  4. keeping the flame on low to medium cover and cook for 5 minutes.
    how to make sabudana vada
  5. flip over once the bottom turns golden brown.
    sago vada
  6. again cover and cook for 5 minutes.
    sago vada
  7. make sure to flip over in between until vada is cooked completely and turns golden brown.
    sago vada
  8. cook for 20 minutes in total, or until sabbaki vada gets cooked completely.
    sago vada
  9. finally, sabudana vada in appe pan is ready to be served.
    sago vada

deep frying sabudana vada:

  1. firstly, prepare small patties from sabudana mixture.
    sabakki vada
  2. deep fry the patties in hot oil. or preheat and bake at 180 degree celcius for 30 minutes.
    sabakki vada
  3. fry on medium flame until they turn golden brown flipping in between.
    sabakki vada
  4. drain off over a kitchen towel to remove excess oil.
    sabakki vada
  5. finally, serve sabudana vada hot along with masala tea.
    how to make sabudana vada

notes:

  • firstly, soak the sabudana till they are soft. some sabudana just need 2 hours of soaking. so vary accordingly.
  • also, adding roasted and crushed peanuts give a crunchy bite to vada and also absorbs moisture.
  • furthermore, if the vada burst while deep frying, it means you haven’t soaked well or mashed or drained sabudana well.
  • additionally, if you are not able to form a dough then add another boiled potato and mash well.
  • finally, sabudana vada recipe tastes great when served hot and crispy.
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28 COMMENTS

  1. I have been following your website and have tried a whole lot of recipes and they all just come out so well… By the way I am an amateur cook so it feels really good when the dish comes out well. Thank you for your videos along side the recipe which is of great visual help.

    Loads of best wishes to you and your cooking abilities.

  2. I’m a great fan of Hebbar’s kitchen..The detailed instructions can make even a beginner to understand and try the recipe…I prepared this today and it came out very well..Thank u so much…And I’m looking forward for more recipes…There is one request…Kindly add traditional south canara dishes too…All the best…

  3. 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

  4. 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

  5. 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.

  6. 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 🙂

  7. 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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