Crispy Sabudana Vada Recipe: Savory Sago Fritters
7 hours 20 minutes
755 reads
About Crispy Sabudana Vada Recipe: Savory Sago Fritters
Dive into the delightful world of Sabudana Vada, a crispy and flavorful Indian snack made with sago pearls. These golden fritters are a popular treat, especially during fasting periods, but their irresistible taste makes them perfect for any occasion.This authentic Maharashtrian recipe combines the unique textures of soaked sago, fluffy potatoes, and fragrant spices to create a satisfying crunch with a soft, flavorful interior. Learn how to make these delectable vadas easily at home.From preparation to frying, our step-by-step guide ensures perfectly crispy Sabudana Vadas every time. Get ready to impress your family and friends with this simple yet exquisite recipe!
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Recipe Time & More
Prep7 hours
Cook20 minutes
Total7 hours 20 minutes
Ingredients
For the Sabudana Vada
- 1 cup Tapioca Pearls or overnight, sago pearls, soaked in 1 cup water for at least 4-6 hours
- 1 medium Potato boiled and mashed
- 1/2 cup Peanuts finely ground into powder, roasted
- 1/4 cup Barnyard Millet Flour also known as sama rice flour
- 2 tbsp Water Chestnut Flour (singhara atta)
- 1 tsp Cumin finely ground seeds
- 1/2 tsp Sugar
- 1.5 tsp Salt or to taste
- 1-2 Chili Pepper finely chopped, green
- 2 tbsp Coriander finely chopped
- 1/2 tsp Chili Powder or to taste, red
- Oil as needed Vegetable Oil for deep frying
Instructions
Prepare the Sabudana
- Soak 1 cup of sabudana in 1 cup of water for at least 4-6 hours, or preferably overnight. Drain any excess water before using.
Combine Ingredients
- In a large bowl, combine the soaked and drained sabudana, mashed potato, peanut powder, sama rice flour, water chestnut flour, cumin seeds, sugar, salt, green chilies, coriander leaves, and red chili powder. Mix well until all ingredients are thoroughly combined.
Shape and Fry the Vadas
- Take small portions of the mixture and gently shape them into small, flat patties or vadas. Heat vegetable oil in a deep pan or kadai over medium heat. Carefully drop the vadas into the hot oil and fry them until they turn golden brown and crispy on both sides.
Serve
- Remove the crispy sabudana vadas from the oil and place them on a paper towel to absorb excess oil. Serve hot with your favorite chutney, such as coconut chutney.
Recipe Notes
Expert Tips for Perfect Sabudana Vadas
- Don't overmix the batter: Overmixing can make the vadas tough. Gently combine the ingredients until just mixed.
- Control the oil temperature: Fry the vadas over medium heat to ensure they cook through and become crispy without burning.
- Use fresh ingredients: Freshly ground spices and herbs will enhance the flavor of your vadas.
- Adjust spices to your liking: Feel free to adjust the amount of green chilies and red chili powder according to your spice preference.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 27gProtein: 2gSodium: 684mgFiber: 1gSugar: 10g
Mamta Joshi
Articles: 1
6 Comments
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Looks so yummy! Excited to make it.
Such an enticing dish! Thanks for the recipe.
My absolute favorite…Yummm
Fasting and these Vada go so well.
This is fantastic! Thank you for sharing.
I’m loving this recipe already!