Sabudana vada are delicious fritters made from tapioca pearl or sago and potatoes, perfectly crunchy on the outside and soft on the inside for a delicious appetizer or snack any time!
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There is no shortage of fried and crispy snacks we love.
Sabudana vada is a simple snack recipe made with sabundana or sago or tapioca pearl.
The starchy sabudana pairs so well with the soft potatoes for a fritter that is perfectly soft and chewy inside and golden crispy on the outside.
Pair this with a cup of chai, and you’ve got a snack you’ll crave over and over again!
Why you’ll love this recipe
These sabudana vadas are going to become your new favorite snack!
You will love them because they’re:
- crispy on the outside yet soft on the inside
- flavorful with a simple blend of spices
- made with only a few ingredients
- only 30 minutes of active cooking time!
They are one of the most addictive appetizers. We never have leftovers, for sure!
Recipes you’ll love
If you’re looking for more delicious vegetarian appetizer, here are some of our favorites:
Ingredients & Notes
- Sabudana – also known as sago or tapioca pearl, a type of starch. For this recipe, you’ll want large-sized pearls.
- Potatoes – the potatoes in this recipe help bind the batter.
- Peanuts – roasted, skinless peanuts add a little crunch and flavor to this vada.
- Cumin powder – we highly recommend using freshly roasted cumin seeds ground into powder if possible.
- Oil – Sabudana vada is deep fried – we typically use canola or vegetable oil for deep frying.
How to make Sabudana Vada?
Prepare the Sabudana (Tapioca Pearl/Sago)
In a large bowl, add the sabudana (tapioca pearl).
Wash and soak for 4-5 hours or overnight.
Once soaked, check if the pearls are soaked enough. When soaked well, the pearl will mash entirely and not have a hard center.
Drain excess water using a sieve.
Sabudana Vada
Mash or grate the boiled potatoes.
Add all the ingredients except oil to a large bowl.
Mix well to make the batter
Take a portion of the batter, the size of a golf ball, and press it between your palms to form a flat patty. If the mixture is too sticky, rub oil on your palms to make it easier to handle.
Heat oil in a pot or kadai.
Once ready, drop the vada into the hot oil. Do not overcrowd the pan.
Cook for 2-3 minutes until golden brown on one side. Then flip to cook the other side.
When both sides are golden brown, drain any excess oil with a slotted spoon.
Transfer the vadas to a plate.
Enjoy warm, served with your choice of chutney or sauces.
What to serve with Sabudana Vada?
Enjoy this sabudana vada on its own, along with your favorite chutneys. Here are some chutney options you might enjoy:
- Green Chutney
- Green Imli Chutney: Spicy, Sweet Tangy Sauce
- Khajur Imli Chutney: Sweet and Tangy Tamarind and Date Sauce
Recipes you’ll love
If you’re looking for more vegetarian recipes, here are some of our favorites:
- Mogo Chips: Spicy Cassava Fries
- Ghugni Chana: Spicy, Street-Style Chickpea Snack
- Gobi 65: Cauliflower in Chili-Garlic Sauce
- Pav Bhaji
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Sabudana Vada
Ingredients
- ½ cup Sabudana (large pearls) Tapioca Pearl/Sago
- 2 Potatoes medium-sized, boiled
- ¼ to ½ cup Peanuts roasted, skinless, crushed
- 1 – 1 ½ teaspoon roasted cumin powder
- 1 Green chili, chopped
- 2-3 tablespoons Lemon juice
- ¼ cup Cilantro, chopped
- Salt as per taste
- Oil for frying
Instructions
Prepare the Sabudana (Tapioca Pearl/Sago)
- In a large bowl, add the sabudana (tapioca pearl).
- Wash and soak for 4-5 hours or overnight.
- Once soaked, check if the pearls are soaked enough. When soaked well, the pearl will mash entirely and not have a hard center.
- Drain excess water using a sieve.
Sabudana Vada
- Mash or grate the boiled potatoes.
- Add all the ingredients except oil to a large bowl and mix well.
- Take a portion of the batter, the size of a golf ball, and press it between your palms to form a flat patty. If the mixture is too sticky, rub oil on your palms to make it easier to handle.
- Heat oil in a pot or kadai.
- Once ready, drop the vada into the hot oil. Do not overcrowd the pan.
- Cook for 2-3 minutes until golden brown on one side. Then flip to cook the other side.
- When both sides are golden brown, drain any excess oil with a slotted spoon.
- Transfer the vadas to a plate.
- Enjoy warm, served with your choice of chutney or sauces.