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Sabudana Vadas recipe.. how to make Sabudana Vada, vegan and gluten-free recipes for breakfast and especially for fasting days and festivals like Navaratri.
Traditional Deep Fried Sabudana Vada Recipe, Vegan and Gluten-free snack.
Sabudana Vadas fried cutlets made with soaked Sabudana/Sago pearls mixed and mashed with boiled potatoes and coarsely ground peanuts.
It is a popular Maharashtrian breakfast or evening time snack. It is also one of the popular food items that people in India make during the fasting days especially during Navaratri, Shivratri or Janmashtami.
Sabudana Vadas is something that was not a regular at mom’s house though she made sabudana khichdi whenever she had fast, it was just a few times that she made these vadas. Years later, when I came to Mumbai after my marriage, I learned to make these vadas and sabudana khichdi from my house help who was a Maharashtrian. I make these during Navratri time when I fast, kids also like to have with some ketchup or chutney. For kid-friendly recipe omit green chillies.
If you avoid Deep Fried food, then you will surely want to check out this recipe for Sabudana Vada made in Air Fryer.
Other recipes for Fasting days and festivals..
How to have/serve Sabudana Vada
Sabudana Vadas are good to be served as snacks to guests with green chutney. I like having these with sweet yogurt, topped with green chutney or tamarind chutney. When making during fasting time, omit garlic from the chutney recipe. For the recipe of green chutney click here.
Sabudana is rich in starch or carbohydrates and is great for a quick boost of energy and so it is the main reason that people have it during fastings days..
Sabudana or Sago has a similar cooling effect like rice,has a cooling effect on the body system, and is given in the treatment of alignments due to excessive body heat.
Since it is a rich source of carbohydrates and low in fat and proteins and has a negligible amount of Vits. it is paired with rich and easily digestible sources of protein like peanuts / milk / veggies.
Sabudana flour or Tapioca flour is used in for gluten-free cooking and baking or for binding cutlets and tikkis.
Let’s see how I made these Crispy Sabudana Vadas.
Checkout the Video Recipe on How to make Sabudana Vada( Air Fried + Deep Fried Method)
- 1 Cup Sabudana/Sago Pearls
- 11/2 no. Boiled Potatoes Medium sized or as required
- 1/2 Cup Peanuts
- 1 tsp Cumin Seeds/Jeera
- 2-3 Green Chillies or as per heat tolerance
- 4-5 Curry Leaves
- Fresh Coriander/Cilantro leaves as required
- Salt as per taste
- Oil for frying
- Wash Sabudana 2-3 times thoroughly in running water. Soak in sufficient water for 5-6 hrs or overnight.
- When the pearls soak water and become soft, drain water completely in a colander.
- Coarsely grind the peanuts, finely chop the fresh cilantro leaves,green chillies.
- In a mixing bowl, mix together soaked soft sabudana pearls, mashed and boiled potatoes,coarsely ground peanuts, chopped chillies, cilantro,curry leaves, cumin seeds, salt.
- Make tennis ball sized round flat cutlets. Fry in medium hot oil, until light golden brown.
- The oil should not be very hot else the cutlets will remain raw from inside.
- Once done, drain the cutlets on a kitchen paper.
- Serve hot with chutney and yogurt.
- When making these vadas for fasting time add sendha namak.
- Water should be completely drained from the soaked pearls else the vada will not bind properly, which spoils the texture and taste of vadas.
Try these Sabudana Vada and you will want to make these again and again. These go well with a cup of hot adrakwali chai/ ginger tea.
Taking these Sabudana Vadas to Blogging Marathon #95 for Week 3 Day 3, where the theme of the week is Deep Fried Love. My earlier posts for the Deep Fried Love theme.. were.. Cheesy Jalapeno Poppers and Methi Dal Poori.
You can also Pin the recipe for later use. It will a small token of your appreciation for my work and keeps me motivated to bring good, authentic, tried and tested recipes to you.
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