Sabudana Vada

4.84 from 24 votes

Sabudana Vada is a mildly spicy, super flavorful, perfectly crispy snack that can be prepared in under 30 minutes! You can shallow-fry them, deep-fry them or even Air-fry them for a healthier option. These sabudana tikkis make an excellent grain-free diet on fasting days, such as Navratri, Janmashtmi, and Mahashivratri.

Prep: 10

Cook: 20

Total: 30

Course: Appetizer

Cuisine: Gluten-free, Vegetarian

Servings:

Calories: 92kcal

Author: Ruchi

Ingredients

1 cup Sabudana/Sago Pearls
2 small Potatoes boiled and peeled
½ cup Peanuts
1 tablespoon Chopped cilantro leaves
½ teaspoon Green chilies chopped
1 teaspoon Cumin powder optional
½ teaspoon Red chili powder
- - Salt to taste (Vrat salt - Saindha namak)
- - Oil to cook the cutlets

US Customary - Metric

Instructions

PREPARE SABUDANA PEARLS

Transfer sabudana to a bowl and wash thoroughly under tap water. Drain it completely.
Next, add just enough water to cover the sabudana. ALWAYS use a 1:1 ratio to soak sabudana as we do for sabudana khichdi.
Allow it to soak for 4-5 hours or until the sabudana pearls are soft enough to break when pressed between your index finger and thumb.
Tip — Some varieties of Sabudana may need longer to hydrate. So, leaving them soaked in water overnight will be great.
Drain the soaked Sabudana pearls.
Tip — Draining the sabudana is important — Though there will be no water in the soaked sabudana, make sure to drain it again. If it feels wet, soak the excess water on a paper towel. Excess moisture will cause the vadas to break in the oil, therefore, do not neglect this step if it seems necessary.
Your sabudana pearls are ready for cooking. Set the soaked sabudana pearls aside.

TOAST THE PEANUTS

Heat a large pan over medium heat. Once the pan is hot, add peanuts in a single layer. Do not add any oil. They have enough fat on their own.
Keep stirring the peanuts frequently until they are slightly golden brown. Remove from the stove and allow it to cool comfortably.
Now rub the peanuts between your hands and gently blow air into the pan to separate the peanuts’ skin.
Transfer the peanuts to a grinder.
Grind until the peanuts resemble-like breadcrumbs. Set it aside.

ASSEMBLE SABUDANA VADAS

Place soaked sabudana in a large mixing bowl.
Add mashed potatoes and ground peanuts.
Tip — For a lump-free, smooth-textured mix, always grate the potatoes and then mash them into the mixture.
Mix until everything is well combined.
Now add cilantro leaves, green chilies, salt, red chili powder, and cumin powder.
Fold it gently; take care not to break or mash the sabudana pearls.

SHAPE THE VADAS

Grease your hands with oil. Take 3 tablespoons of sabudana mixture in your hands. Roll the mix into a ball and then gently flatten the sabudana ball.
Place it on a clean plate. Repeat the process with the remaining mixture until all the vadas are formed.

FRY THE VADAS

Heat oil in a pan over medium heat. Once the oil is hot enough for frying, drop 3-4 vadas in the pan, do not overcrowd the pan.
Allow the vadas to cook over medium-low heat until golden. Now, flip and cook from the top until evenly brown.
Once done, remove the vadas from the oil and drain them on a kitchen paper towel.
Serve with your favorite chutney and enjoy these delicious cutlets/patties!!

COOK VADAS IN A PAN

Heat and grease a nonstick pan over medium flame.
Transfer cutlets/patties onto the hot pan and cook until evenly brown on both sides - turning occasionally.

COOK VADAS IN APPE PAN

Heat the appe pan/Ebleskiver pan on medium-low heat. Now, add a few drops of oil into each mold and place a sabudana vada in each cavity. Cook covered for 4 to 5 minutes. Depending on the pan's thickness, it could take more or less time.
Gently flip the top side of the patties using a chopstick or a small knife. Add a few more drops of ghee on top of each vada. Cover and cook for another 4-5 mins on medium-low heat until they are golden brown and crisp.
Once cooked to a golden brown hue, remove the vadas and serve them immediately.

Video

Notes

Frequently Asked Questions

How can I store the leftover Sabudana vadas?

The cooked and completely cooled sabudana vadas can be stored in an air-tight container for 4 to 5 days and served when required after warming them in the air fryer.

Can I reheat these sabudana vadas?

Yes, you can reheat the leftover vadas to serve later. But do not reheat them in the microwave as they will become soggy. Instead, layer them in a single layer in your air-fryer basket and bake them for 5 minutes at 375 F. They will become crispy and as good as freshly prepared.

Can I make the sabudana tikkis in advance?

These sabudana vadas are a great make-ahead recipe as well. Shape them like patties/ cutlets/ vadas and store them in the refrigerator, in an air-tight container for 1- 2 days, and fry them when required.

Can I bake these sabudana vadas?

If you avoid fried food and prefer to bake these vadas, you can go ahead and cook these vadas in an oven or an air-fryer.

To bake these vadas in an oven -

Grease a baking tray and layer the vadas on it. Spray the vadas with oil and slide the tray into the oven. Bake the vadas at 350 degrees F for 10- 12 minutes and when they turn golden brown, flip them and again bake them for another 10- 12 minutes until they take a golden hue.

To Bake the vadas in the Air-fryer -

Spray the sabudana vadas with oil and place them in the air-fryer basket in a single layer. Bake them at 350 degrees F for 10- 12 minutes or until golden brown. Turn them halfway through baking to ensure they are well-cooked and perfectly crisped!

Can I freeze these Sabudana Tikkis?

Yes, you can! Cooked sabudana tikkis freeze perfectly for up to 2 months in the freezer when stored in an air-tight, freezer-safe container. However, ensure the tikkis have completely cooled before you store them.

For freezing the tikkis-

Place a single layer of tikkis at the bottom of the freezer-safe container and layer them with parchment paper. Stack another layer on top. The parchment paper prevents the tikkis from sticking together. Alternate the layer of tikkis and parchment paper until all the tikkis are stacked. Now, secure the lid and slide the container into the freezer. Use when required!

Nutrition