About Sabudana Vada
Sabuanda is a Marathi & Hindi word for tapioca pearls (sago). It is also known as Chowari in Malyalam, Sagibiyyam in Telgu, Sabakki in Kannada and Javvarisi in Tamil.
Sabudana is mostly prepared during Hindu fasting periods, especially during Navratri and Ekadashi.
The recipe that I am sharing today is an authentic Maharashtrian upvas recipe made without adding coriander leaves.
Sabudana vada is a deep-fried Indian snack that is made with soaked sabuanda (tapioca), boiled potatoes, and roasted peanut powder with a spice mix made of herbs like ginger, chillies and cumin.
These turn crispy on the outside and soft & fluffy on the inside.
This is a satvik recipe which means it has No Onion No Garlic.
This is an immensely popular upvas recipe (fasting food) that is mostly prepared in every Maharashtrian household.
These vadas are also very popular street food in Mumbai served along with green coriander chutney and tamarind chutney or with upvas peanut chutney.
In many Maharashtrian households, these sabudana vadas are also made during festive occasions and served for breakfast or an evening snack along with tea.
Apart from making this vada, sabudana is also used in making Sabudana Khichdi, Sabudana Kheer, Sabudana Thalipeeth which are also consumed during fasting.
Not only adults but kids also love to munch on these crispy delicious sabudana vada along with tomato ketchup.
Sabudana (tapioca) is high in carbohydrates and pure starch hence it is consumed during vrat / upvas / fasting as it keeps one full for a longer period of time and provide a boost of energy throughout the day.
At home, we often serve this sabudana vada with upvas / vrat chutney made with coconut & peanut.
Lastly, for making this sabudana vada we need to do some prep beforehand like soaking the sabudana for 7-8 hours or overnight and keeping the boiled potatoes ready beforehand.
Also, we will need to make roasted peanut powder which is also called Shengdanyacha kut in Marathi.
Overall, Sabudana vada is more than just a snack. Itโs a culinary delight of Maharashtrian Cuisine.
Recipe Video
ingredients
Sabudana (Sago / Tapioca Pearls) โ We need to wash the sabudana / sago in water 4-5 times. Once washed, we will soak it for 7-8 hours or overnight to achieve a soft, pliable texture.
Potatoes โ We will require boiled and peeled potatoes. These act as a binding agent to these vada.
Peanuts โ We will require roasted peanut powder that is coarsely ground for that nutty crunch.
Herbs & Spices โ Basic spices like green chillies, ginger, and cumin seeds are added to enhance the flavour and aroma of these sabudana vadas.
Sugar โ We will need 2 teaspoons of sugar for the vada mixture.
Salt โ To enhance the overall taste.
Oil โ For deep frying, which gives the vada its crispy texture.
Serving Suggestions
These sabudana vadas are served with coconut peanut chutney (upvas chutney) or with sweet curds during fasting. The cooling accompaniments provide a balance to the spiciness of the vada.
You can also serve these vadas with spicy green coriander chutney and tea. It makes a perfect evening snack or can be had for breakfast too.
Kids love to relish this sabudana vada along with tomato ketchup.
Storage Options
The vada itself is best when consumed fresh. If kept for a long time, it gets soggy and does not taste good.
The vada mixture however stays good for about 3-4 days in the refrigerator in an air-tight container. Thaw it before rolling the vada.
Related Recipes
No Onion No Garlic (Satvik) Recipes
How to make Sabuanda Vada Recipe
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Recipe Card
Sabudana Vada (Tapioca Fritters)
Ingredientsย ย
- 2 cups Sabudana / Sago / Tapioca
- 4 Potatoes, boiled
- 1/2 cup Roasted Peanut Powder
- 4-5 Green Chillies
- 1 teaspoon Cumin Seeds
- 1 inch Ginger
- 2 teaspoons Sugar
- Salt to taste
- Oil, for frying
Instructionsย
Soaking Sabudana (Tapioca Pearls)
- Wash sabudana a couple of times under running water and soak it for 7-8 hours or overnight.
- While soaking, make sure the water just covers the sabudana, Here I have taken 2 cups of sabudana for which I used 1 cup of water to soak.
- Once soaked, press the sago pearl between your index finger & thumb. It should mash easily which is an indicator that the sabudana is soaked properly. If you feel the sabudana is still hard, add 1/4th cup of water and soak for another 3-4 hours.
Making The Vadas
- Using a moter-pestel, make a coarse paste of ginger, green chillies and cumin seeds. Set it aside.
- In a mixing bowl, add the soaked sabudana, ginger-green chilli-cumin seeds paste, salt, sugar, peanut powder and boiled potatoes.
- Mix all the ingredients well. Check for seasoing and adjust accordingly.
- Roll this mixture into a flat disc. You may also roll them into ball-shaped vadas.
- Heat oil for frying. Gently drop the vadas and fry till they are golden brown in colour. Make sure to keep the flame to medium-low.
- Sabudana Vadas are ready. Transfer them onto an absorbent paper to drain excess oil.
- Serve them with coconut-peanut chutney.
