Fry Sabudana Vada

To fry Sabudana Vada | Sago Vada Recipe heat oil in a pan  or kadai.

The oil should be hot enough otherwise the vada will break apart. To check the temperature drop a small portion of vada mixture. If it comes up at once, it means that the oil is too hot. The vada should sink initially to cook and then surface up upon flipping.

You can see that Sabudana vada | Sago Vada Recipe is starting to get golden brown. Time to flip over!

Remove from the oil

Thereafter slide in 3-4 sabudana vadas carefully. Fry as explained above. You may need to flip once more to get a golden brown color. Drain the fried sabudana vadas on absorbent paper.

Serving Suggestions

Enjoy Sabudana vada ]  Sago Vada Recipe  with a cup of Kadak Chai

You can also enjoy with green coriander mint chutney or hot chili garlic sauce. For fasting days you can swap the coriander mint chutney with curd..

If you are lovers of sabudana pearls, then do not miss sabudana khichdi , sabudana kheer

You might also like to try out some other recipes on this blog

Crispy Aloo Tikki

Beetroot Tikki

Baked Rolls

Tips to make Crispy Sabudana Vada

The potatoes should just be boiled enough, not very soft.

If you feel that the sabudana are slightly hard in the center, then soak for some more time.

Coarsely crush the peanuts, not fine

Do not fry too many vadas at a time.

Fry sabudana vadas on medium flame.

If you try my recipes, please share your feedback below in the comments section or my facebook page .

Recipe for Crispy Sago Vada

Sabudana Vada | Sago Vada Recipe

Sago Vada Recipe is a crispy, golden fried Maharashtrian snack made using tapioca pearls (sago), boiled potatoes, herbs and some mild spices.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Soaking time for Sabudana 4 hours hrs

Course Appetizer

Cuisine Indian

Servings 6 people

Ingredients

  

• ½ cup raw sabudana tapioca pearls
• 3 potatoes medium size
• ½ cup raw peanuts
• 2 green chilies finely chopped; omit for fasting
• 1 tsp ginger finely chopped
• 1 lime extract juice
• 1- tsp cumin powder roasted
• 1 tbsp rajgira flour
• ½ tsp table salt adjust; omit for fasting
• ½ tsp rock salt adjust
• ¼- cup coriander leaves finely chopped; omit for fasting
• Water for soaking raw sabudana
• Oil for frying

Instructions

 

Soaking the Sabudana

• Firstly, rinse the raw sabudana/sago lightly. Do not press. Then cover and soak the sabudana pearls in around 1/2 cup water for around 3-4 hours till they swell and become soft.
• By then, the sago would have absorbed the water. Soaking time generally depends on the quality of the sabudana.
• When properly soaked, the sabudana pearl will fluff up and get mashed when pressed. If you feel some hardness in the centre, then soak for some more time.

Boiling the Potato

• Boil potatoes in a pot with water. It should be well cooked but not too soft.
• Drain all the water from the boiled potato.
• While warm, remove the peel and grate or mash the potato with a fork

Roasting the Peanuts

• Roast the raw peanuts in a hot pan. Stir frequently. Work on low to medium flame. Roast till light brown in colour. They should not burn.
• Then put off the flame. When cool enough to handle, rub them between your palms to remove their skins.
• Separate the peanuts from the skins.
• Then coarsely grind them using mortar pestle or chop them finely.

Combining Sabudana Vada Ingredients

• In a bowl take the mashed potatoes, Then add the sabudana,
• Further , add to this chopped ginger, green chilies and coriander leaves.
• Then add roasted cumin powder, table salt, and rock salt,
• Finally add crushed roasted peanuts, rajgira flour and lime juice.
• Mix very well.
• For fasting or Vrat, you may omit chilies. ginger, and coriander leaves. Substitute table salt with rock salt.

Shaping the Sabudana Vada

• Apply oil on your palms.
• Now take a walnut sized portion of the mixture and form flat patties from the mixture. Shape the vadas thin, otherwise the outside will be golden, but the centre will feel raw
• Make vadas from the entire mixture. Yields around 15-18 vadas each weighing 30 grams.

Frying the Sabudana Vada

• To fry Sabudana Vada heat oil in a pan or kadhai.
• The oil should be hot enough otherwise the vada will break apart. To check the temperature drop a small portion of vada mixture. If it comes up at once, it means that the oil is too hot. The vada should sink initially to cook and then surface up upon flipping.
• Flip and fry.
• Remove from the oil
• Thereafter slide in 3-4 sabudana vadas carefully. Fry as explained above. You may need to flip once more to get a golden brown colour.. Drain the fried sabudana vadas on absorbent paper.

Serving Suggestions

• Enjoy Sabudana Vada with a cup of iIndian chai
• You can also enjoy with green coriander mint chutney or hot chili garlic sauce. For fasting days you can swap the coriander mint chutney with curd..

Notes

• The potatoes should just be boiled enough, not very soft.
• If you feel that the sabudana are slightly hard in the center, then soak for some more time.
• Coarsely crush the peanuts, not fine
• Do not fry too many vadas at a time.
• Fry sabudana vadas on medium flame.

Keyword Fasting, Fried Starters, Sabudana vada, sago vada, Subudana Vada Recipe, Teatime Snacks

FAQ

Why does Sabudana Vada break in oil?

• If the potatoes are boiled very soft, the vada mixture may turn out soggy or if you have not drained water properly from the potatoes,
• If the mixture is separate and not mashed till soft and combined.
• The vada will consume more oil and split if the oil isn’t hot enough.
• Flipping or moving the vadas frequently while frying may be another reason too.

How to Prevent breaking of Vada in oil?

• Boil the potatoes till just cooked yet firm. Drain water and when potatoes are cool enough to handle, press them between absorbent paper to take away any excess moisture.
• Combine sabudana mixture well .
• As previously mentioned, fry only one vada the first time. The oil would be hot enough to fry the next batch of 3-4 vadas by then.
• Give time for the vada to crisp up before flipping.

How to fix the issue of the Sabudana Vada breaking?

• Perhaps adding a little more amaranth/rajgira flour may help (for fasting)
• If not fasting, add more breadcrumbs or cornflour to the sabudana mixture
• Switch to shallow frying instead of deep frying

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