sabudana vada recipe – gluten free and vegan

sabudana vada marathi recipe

sabudana vada recipe | sabudana tikki recipe | sabudana vada banane ka tarika

Sadudana vada is a Maharashtrian snack recipe made from sago pearls or tapioca pearls. Also known as sago fritters and sabudana tikki, these little patties are quite popular. They are delicious, filling, and just so good! Traditionally, the sabudana vada is served with curd-peanut chutney. The sabudana vada chutney is supposed to be slightly sweet.

Besides sago, sabudana tikki has two other major ingredients; roasted peanuts and boiled potatoes. The combination of all three ingredients is just amazing. So if you look at it, the ingredients of sabudana tikki are more of less the same as those of the sabudana khichdi.

The sabudana vada is crunchy on the outside and soft on the inside. The boiled potato that’s is added as a binder also enhances the texture and taste of the sabudana vada. Sabudana vada is deep-fried, but you can also shallow fry it in the appe pan or paniyaram pan. You can also bake the sabudana vada in the oven by spraying some oil over them. Personally, I like to deep-fry the sabudana vada because they taste way better.

what is sabudana?

making marathi sabudana vada

For the uninitiated, sabudana is called tapioca pearls or sago in English. It is a starchy product that’s obtained from the roots of tapioca. It is a good source of carbohydrates, protein, and minerals like calcium, manganese, and iron.

These are white hard, round pearl-like grains. And the Hindus in India use it to make several kinds of dishes during the vrat or upvas when they are fasting for religious reasons. This sabudana vada is a farali recipe, meaning it can be had during the fat. Just skip the ginger in the chutney to make it farali as well.

Besides, sabudana vada is a vegan-friendly and gluten free snack recipe.

how to make sabudana tikki

It is very impotant you soak the sabudana really well. Otherwise, the sabudana will pop while frying the vada. The oil splutters and can hurt you. I like to soak my sabudana for 12-24 hours. That way it’s really soft. And it also cooks faster. To see how to soak the sabudana, head on to my sabudana khichdi recipe for details here.

making jain sabudana vada | sabudana vada recipe without potato

The people from the jain community do not eat vegetables that grow under the ground. So they do not eat potatoes. To make sabudana vada recipe without potato, they can be replaced with boiled raw bananas. The raw banana tastes really great upon frying. So the jain version of sabudana vada without potato tastes equally delicious.

when to have sabudana vada?

sadudana vada recipe with potato

You can have subudana vada even when you are not fasting. A lot of people make it for breakfast. Some like to have it as a snack with their evening tea. Hot and freshly made sabudana vada is the perfect companion for your ginger tea or masala chai.

Now let’s see how to make marathi sabudana vada recipe. I am also sharing the sabudana vada chutney recipe.

how to make maharashtrian sabudana vada recipe

sabudana vada recipe - gluten free and vegan
 
Prep time
Cook time
Total time
 
Sabudana vada recipe or sabudana tikki is a Maharashtrian snack made with sago and boiled potatoes. It is a deep fried patty that is crunchy but really soft on the inside. Traditionally, sadudana vada is served with phalahari chutney.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 20 vadas
Ingredients
  • Sabudana - 1.5 cups
  • Boiled potatoes - 4 medium, peeled and mashed
  • Roasted groundnuts - ½ cup, coarsely crushed (skin removed)
  • Green chilies - 3, finely chopped
  • Salt - to taste
  • Sugar - 1 tsp
  • Cumin seeds - 1 tsp
  • Fresh coriander - a handful, finely chopped
  • Oil - for deep frying
Instructions
  1. Rinse and soak the sabudana in water. Let them sit on the counter top for 5-6 hours.
  2. Then pop them in the fridge for another 5-6 hours so that they can soak well and stay fresh.
  3. They will double in volume.
  4. To make sabudana vada, combine the soaked sadudana, boiled mashed potatoes, roasted groundnuts, cumin seeds, salt, sugar, green chilies, and fresh coriander in a bowl.
  5. Grease your fingers with oil. Mix well and try to bring the dough together. Kneading the dough will make it sticky and come together. Do not knead a lot. We want the sago pearls to stay intact.
  6. Divide the mixture into 20 portions and form small flat patties or vadas. Grease your palm to prevent the mixture from sticking to your hands.
  7. Heat oil in a kadhai or a deep pan to about 170 degrees Celsius. Carefully slide in the sadudana vada into the hot oil and keep the flame on medium. Do not overcrowd the skillet. If the oil is not hot enough, the sabudana vada will disintegrate or absorb a lot of oil.
  8. When the sabudana vada seem to have set on the outside, flip them. Turn the heat to medium-low. Continue to fry the sabudana vada until they are golden brown on the outside. If you fry them on high heat, they will be raw on the inside. It takes 4-5 minutes to get a nicely fried sabudana vada.
  9. Remove the sabudana vada onto a plate lined with kitchen towel to absorb the excess oil.
  10. Serve the sabudana vada hot with the curd-peanut chutney. Enjoy!
Notes
Nutritional Info per Sabudana Vada - Approximate Values
Nutrition Information
Calories: 127 kcal Fat: 7 g Carbohydrates: 13.2 g Sugar: 3.5 g Sodium: 3 mg Fiber: 1 g Protein: 2.1 g Cholesterol: 3 mg

sabudana vada recipe with step by step pictures below


Step 1

To make sabudana vada, combine the soaked sadudana, 4 medium boiled mashed potatoes, 1/2 cup coarsely ground roasted groundnuts (skin removed), 1 tsp cumin seeds, salt to taste, 1 tsp sugar, 3 finely chopped green chilies, and a handful of finely chopped fresh coriander in a bowl.

making sabudana vada recipe


Step 2

Grease your fingers with oil. Mix well and try to bring the dough together. Kneading the dough will make it sticky and come together. Do not knead a lot. We want the sago pearls to stay intact.

making sabudana vada recipe with potato


Step 3

Divide the mixture into 20 portions and form small flat patties or vadas. Grease your palm to prevent the mixture from sticking to your hands.

making sago fritters


Step 4

Heat oil in a kadhai or a deep pan to about 170 degrees Celsius. Carefully slide in the sadudana vada into the hot oil and keep the flame on medium. Do not overcrowd the skillet. If the oil is not hot enough, the sabudana vada will disintegrate or absorb a lot of oil.

frying the sago fritters


Step 5

When the sabudana vada seem to have set on the outside, flip them. Turn the heat to medium-low. Continue to fry the sabudana vada until they are golden brown on the outside. If you fry them on high heat, they will be raw on the inside. It takes 4-5 minutes to get a nicely fried sabudana vada.

sabudana vada marathi recipe


Step 6

Remove the sabudana vada onto a plate lined with kitchen towel to absorb the excess oil.

sago vada maharashtrian snack


Step 7

Serve the sabudana vada hot with the curd-peanut chutney. Enjoy!

sago fritters recipe

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