Sabudana Vada at Home | How to make crispy Sabudana Vada? | Navratri Upvas Sabudana Vada - Sabudana vada or sago and potato cutlet is a popular crunchy snack loved by people from all ages" />

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Sabudana Vada at Home | How to make crispy Sabudana Vada? | Navratri Upvas Sabudana Vada

By     Created on : June 10, 2021

Sabudana Vada at Home | How to make crispy Sabudana Vada? | Navratri Upvas Sabudana Vada – Sabudana vada or sago and potato cutlet is a popular crunchy snack loved by people from all ages. It basically is a Marathi dish. You can easily make it at home without much issues. This is also a popular dish for fasts. Sabudana vada or sabudana khichdi is a good option during fasts.

But if you want to make sattvic sabudana vada for Navratri fasting then please make sure these ingredients are not used – onion, garlic, ginger, turmeric, table salt, spices, and refined oil.

To make a falari vada all you will need is – sabudana (tapioca pearls), boiled potatoes, green chili, fresh coriander, rock salt/sendha namak (optional), black pepper, crushed peanuts, and ghee.

Combine all these ingredients as suggested in my sabudana vada recipe and deep-fry the cutlets in pure desi ghee.

I promise that this will be an enriching and fulfilling snack for you.

Ingredients

  • Prep Time 5 hrs
  • Cook Time 30 mins
  • Total Time 5 hrs 30 mins
  • Cuisine Maharashtrian
  • Course: Breakfast, Snacks
IngredientsQuantity
sabudana (sago or tapioca pearls)1 cup
potatoes medium-sized
 peanuts½ cup 
cumin seeds – optional1 teaspoon
green chillies – finely chopped1 to 2 or ½ to 1 teaspoon
ginger – finely chopped1 teaspoon
lemon juice (optional)2 teaspoons 
chopped coriander leaves – optional2 tablespoons
sugar1.5 teaspoon or as per taste
buckwheat flour or amaranth flour – optional1 to 2 tablespoons 
rock salt (edible and food grade) or sendha namakAs per taste
oilas required, for deep frying

Instructions to Make Sabudana Vada at Home

  1. Soaking Sabudana: It is best to soak sago overnight or for at least 5 – 6 hours. The ratio of 1:1 (sago to water) always works for me. Too much water while soaking sago makes it mushy and water clogged, resulting in a not so crisp cutlet.
How to make Sabudana Vada at Home?

2. Boiled Potato: I prefer to boil the potatoes well in advance, allow to cool, remove the skin, and keep them in the fridge. The chilled firm potatoes do some kind of magic to the texture of the cutlet turning them into crisp goodness.

3. Chopped Ingredients: If you are adding onion, coriander, green chili in the cutlet, make sure to finely chop them or use a food processor.

4. Peanuts: Use roasted without skin peanuts to add in the vada mixture. Crush the peanut using a rolling pin or mixer to make a coarse mixture.

How to make Sabudana Vada at Home?

5. Cutlet Shape: If you are not too keen to shape the cutlet into the perfect round then simply pinch a small portion of dough mixture using your fingers and gently drop it in hot ghee for frying. The bite-size sabudana pakodi taste exquisite.

6. Frying Cutlet: Make sure the oil is rightly pre-heated. To test, drop a pinch of the vada mixture in hot oil. If the oil is hot enough, the vada mixture will immediately float on the surface rather then sticking to the bottom of the pan.

How to make Sabudana Vada at Home?
Take the vada out and your tasty delight is ready to serve.

Tips while Making Sabudana Vada Recipe

Once you add vada in hot oil, reduce the heat to medium. If the vada is fried at very high heat, instead of turning crisp they get burnt from the outside and remain uncooked from inside.

Do not overcrowd the pan while frying sabudana vada. Fry them in small batches.

I would not suggest flipping vada multiple times while frying. Once, it turns crisp from one side, flip it once, and cook from the other side.

How to make Sabudana Vada at Home?

So finally, your tasty and crunchy sabudana vada is ready to serve.

Why my sabudana vada break in oil?

If there is excess moisture in the vada mixture, it has more chances to break while frying. Make sure not to use water-clogged boiled potatoes and soggy soaked sabudana. Note that even if the oil is not heated at the right temperature, then vada will absorb more oil and can break in the oil.

How long should I soak sabudana?

It’s important to soak sabudana with just enough water to cover it. You can cover and let it soak undisturbed for 5 – 6 hours or best overnight. After 6 hours you will find perfectly puffed up sabudana pearls ready to make vada or other dishes for fast. Also, ensure to drain all the excess water if any in the soaked sago.

Can we store soaked sabudana in the fridge?

Yes absolutely, you can keep soaked sabudana in the fridge for up to 2 – 3 days in an airtight container.  

Can I air fry the sabudana vada?

Yes, you can. Preheat the air fryer at 180 degrees celsius. Arrange the vada on the tray of the air fryer in a single layer. Spray with oil. Air fry for 10 – 12 minutes until golden brown. I have fried them on Instant Pot Crispy Lid as well. They take 10 minutes on each side at the same temperature.

Conclusion

I hope you had an amazing time trying the recipe. If you have any other queries then feel free to drop your query in the comment box! I will reach you soon.

Stay tuned for more such amazing recipe updates.

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Sabudana Vada