Sabudana Vada, known for its irresistible crunch and melt-in-the-mouth texture, is a classic Maharashtrian snack celebrated especially during fasting seasons. Made from tapioca pearls (sabudana), mashed potatoes, and roasted peanuts, these vadas are both nourishing and satisfying, providing a quick energy boost. With their roots in street food culture, particularly in Hubli and Dharwad, these crispy delights are now favorites across India, enjoyed beyond festive occasions as a beloved tea-time treat. Pair them with spicy green chutney for a truly unforgettable snack experience.
Key to a perfect Sabudana Vada lies in the soaking process and the delicate balance of flavors. Soaked sabudana transforms with the binding magic of potato and the crunch of peanuts, flavored with subtle hints of ginger, cumin, and fresh coriander. Each bite offers a satisfying crunch and softness, making it a snack that you’ll crave again and again. Whether deep-fried or cooked in an appe pan for a healthier twist, these vadas make for a delicious addition to your vrat (fasting) menu or as a hearty party appetizer.
Sabudana Vada Recipe | How To Make Sago Vada Two Ways
Print RecipeIngredients
- 1 cup sabudana (sago/tapioca pearls)
- 2 potatoes, boiled and mashed
- ½ cup peanuts, roasted and coarsely crushed
- ½ tsp ginger paste
- 1 tsp cumin seeds
- 1 green chili, finely chopped
- 2 tbsp coriander leaves, finely chopped
- ½ tsp salt
- 1 tsp lemon juice
- Oil for frying
Instructions
Place sabudana in a large bowl and cover with water, soaking for around 3 hours.
Drain thoroughly and let rest for another 30 minutes to remove excess moisture.
Transfer soaked sabudana to a mixing bowl. Add boiled mashed potatoes and crushed peanuts.
Incorporate ginger paste, cumin seeds, chopped chili, coriander leaves, salt, and lemon juice.
Mix thoroughly and mash to a semi-smooth, cohesive mixture.
Shape portions of the mixture into small, flat patties.
For deep-frying, heat oil and fry vadas in batches until golden and crisp. Alternatively, use an appe pan for a lighter version.
Serve hot and crispy, ideally alongside spicy green chutney and masala tea.
Notes
Tips:
Adjust soaking time for sabudana depending on the variety; some require as little as 30 minutes, while others need a few hours., If the vada mixture feels too loose and breaks apart, add more mashed potato for better binding., Roasted peanuts not only enhance crunch but also help absorb excess moisture, giving perfect texture., Shape vadas evenly for consistent frying and a uniform crunch., Serve immediately for maximum crispiness.
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