Just like the sabudana khichdi, this sabudana vada recipe has a special place in Indian homes.
Not only because it is a perfect tea-time snack but also because it is a great option on fasting days.
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I am sharing a healthier option of the vada recipe by air frying the patties. The traditional Sabudana vada is quite popular in Indian cuisine.
It is made from tapioca pearls (sago), boiled potatoes, and peanuts, making it delicious and rich in nutrients.
This dish has gained popularity not only in India but also across the globe due to its unique taste and easy preparation. However, it is deep-fried in oil, which can be unhealthy and messy.
That's why the air fryer method shared here presents a guilt-free indulgence to enjoy delicious vadas. I am excited for you to try this.
I have presented step-by-step instructions here. I hope you enjoy it as much as my family did.
If you like sabudana recipes, be sure to try my sabudana kheer, and sabudana upma recipes too.
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The origin of sabudana vada
Sabudana vada originated from Maharashtra, a state in western India. It is believed that the Marathi community first introduced this dish during religious fasts. However, with time, it has become a popular snack that can be enjoyed at any time of the day. It is often served with spicy green chutney and along with hot chai and is best eaten fresh.
Why you'll love this recipe
- Savory and crunchy on the outside, soft and flavorful on the inside.
- As the festival and holiday seasons come closer, the sabudana vada recipe presents a great option as a snack for teatime or finger food at family events.
- Easy to make with simple ingredients that are easily available in most households.
- It can be made in an air fryer, appe pan, or pan-fried for a healthier and mess-free option.
- Uses less oil than the traditional method.
- Suitable for vegetarians and vegans.
Ingredients
- Sabudana / tapioca pearls
- Potato
- Peanuts
- Ginger
- Cilantro
- Green chillies
- Black pepper
- Cumin seeds (Optional)
- Coriander leaves
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
In a large bowl, take 1 ½ cup sabudana grains and soak them underwater for 3 hours.
Drain off the water and let it sit for 30 minutes, allowing them to drain off all excess moisture.
Cook potatoes: In a pressure cooker, add 2 medium-sized potatoes and water enough to cover them. Pressure cook for 2-3 whistles or until they are soft.
Peel the boiled potatoes and mash them well in a mixing bowl.
Dry roast peanuts: In a separate pan, fry ¼ cup raw peanuts and cumin seeds (Optional) without oil and grind them to a powder consistency. (Alternatively, you can microwave them for 2 minutes or until they are crispy.)
Add drained soaked sabudana, mashed potatoes, crushed peanuts, grated ginger, green chilies, chopped cilantro, black pepper powder, and salt to taste in a large bowl. Mix well.
Divide the mixture into portions and shape them into small, round patties. If you prefer to use the appe pan, make round balls that fit the slots or flatten them like patties to deep fry. Let us look at each method in more detail.
Air fryer method
Preheat your air fryer to 400°F for 2 minutes. Lightly brush or spray oil on the vadas and place them in the air fryer basket.
Cook the patties at 400F for 15 minutes, flipping halfway through and spraying a little bit of oil as you flip.
Repeat this process until all the vadas are cooked.
Crunchy vadas are ready! Let them cool down and enjoy air fryer sabudana vada; It is quick and mess-free.
Pan-frying method
Heat a non-stick pan on medium heat. Add one tablespoon of oil for each vada and cook until both sides turn golden brown.
Appe pan method
Place an appe pan or appam pan over medium heat and drop a few teaspoons of oil in each slot. When the pan heats up, place the vada balls and cover it with a lid. Turn over the vadas after 2 minutes and cook until they turn crispy golden on both sides.
Deep fry method
Place a pan with 2”-3” of oil for deep frying. When the oil has heated up, drop the flattened vada or patties one by one and deep fry them until they turn golden. Place them on a paper towel or a wire rack and let them cool.
Serving Suggestions
Sabudana vada is best enjoyed when served hot. Here are a few delicious suggestions to enhance your sabudana vada experience:
- Traditionally, sabudana vada is often served with a side of spicy green chutney or cilantro chutney. The tanginess of the green chutney contrasts beautifully with the savory vada, making for a delightful combination.
- You can pair the vada with some sweet yogurt for a flavor contrast. The cool, sweet yogurt perfectly balances the crispy, spicy vada, providing a burst of flavor in every bite.
- This is a classic pairing. The spicy and warm masala tea pairs wonderfully with the crunchy and savory vada, making it an ideal snack during tea time.
- If you want to keep it simple, serve the vada with some tomato ketchup or tomato jam. The sweet and tangy ketchup is an all-time favorite accompaniment to any fried snack.
Remember, the balance of flavors is the key to a great sabudana vada experience. So feel free to experiment with different accompaniments until you find your perfect combination.
Top tips
- Proper Soaking time: Make sure to soak the sabudana pearls adequately. Too little soaking will result in hard and chewy vadas while over-soaking can make them soggy. Typically, 3 hours of soaking is ideal for perfect sabudana vadas.
- Drain Well: Drain the sabudana well to remove excess water after soaking. Any leftover water can make the vada mixture sticky and difficult to handle, making the vadas break while frying.
- Adjust the spice level by changing the amount of green chilies in the mix,
- Peanut Texture: While grinding the peanuts, ensure they retain some chunky texture. This will help to get crispy sabudana vada.
- Air Fryer Usage: If you use an air fryer, preheat it, and do not forget to flip the vadas halfway. This will ensure even cooking and result in a crispier vada. Use parchment paper for mess-free
- Frying Temperature: Whether you are shallow frying, pan-frying, or deep frying, ensure the oil is hot enough before adding the vadas. If the oil is not hot enough, the vadas will absorb more oil and become soggy instead of crispy.
Storage and reheating
Sabudana vadas taste best when freshly made, but you can store any leftovers in an airtight container for up to two days.
To reheat them, simply pop them into an air fryer or oven at 350°F for a few minutes until they are crispy.
You can also pan-fry them with a little oil on medium heat until they turn golden brown.
For best results, avoid reheating in the microwave as it can make the vadas soggy.
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📖 Recipe
Sabudana Vada (Air Fryer, Appe Pan, And Deep Fry)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup tapioca pearl - sabudana
- 1 cup mashed potatoes - 2 medium-size potatoes
- ¼ roasted peanuts
- 1 green chili - chopped
- ½ teaspoon red chili powder
- 2 teaspoon ginger - grated
- Salt
- ¼ teaspoon black pepper
- 1 strand curry leaves - optional
- 2 tablespoon cilantro - chopped
- Oil for deep fry - (if you prefer to deep fry)
- pinch turmeric powder
Instructions
- In a large bowl, take 1 ½ cup sabudana grains and soak them underwater for 3 hours.1 ½ cup tapioca pearl
- Drain off the water and let it sit for 30 minutes, allowing them to drain off all excess moisture.
- Cook potatoes: In a pressure cooker, add 2 medium-sized potatoes and water enough to cover them. Pressure cook for 2-3 whistles or until they are soft.
- Peel the boiled potatoes and mash them well in a mixing bowl.
- Dry roast peanuts: In a separate pan, fry ¼ cup raw peanuts and cumin seeds (Optional) without oil and grind them to a powder consistency. (Alternatively, you can microwave them for 2 minutes or until they are crispy.)¼ roasted peanuts
- Add drained soaked sabudana, mashed potatoes, crushed peanuts, grated ginger, green chilies, chopped cilantro, black pepper powder, and salt to taste in a large bowl. Mix well.1 cup mashed potatoes, 1 green chili, ½ teaspoon red chili powder, 2 teaspoon ginger, Salt, ¼ teaspoon black pepper, 2 tablespoon cilantro, pinch turmeric powder
- Divide the mixture into portions and shape them into small, round patties. If you prefer to use the appe pan, make round balls that fit the slots or flatten them like patties to deep fry. Let us look at each method in more detail.
Air fryer method
- Preheat your air fryer to 400°F for 2 minutes. Lightly brush or spray oil on the vadas and place them in the air fryer basket.
- Cook the patties at 400F for 15 minutes, flipping halfway through and spraying a little bit of oil as you flip.
- Repeat this process until all the vadas are cooked.
- Crunchy vadas are ready! Let them cool down and enjoy air fryer sabudana vada; It is quick and mess-free.
Pan-frying method
- Heat a non-stick pan on medium heat. Add one tablespoon of oil for each vada and cook until both sides turn golden brown.
Appe pan method
- Place an appe pan or appam pan over medium heat and drop a few teaspoons of oil in each slot. When the pan heats up, place the vada balls and cover it with a lid. Turn over the vadas after 2 minutes and cook until they turn crispy golden on both sides.
Deep fry method
- Place a pan with 2”-3” of oil for deep frying. When the oil has heated up, drop the flattened vada or patties one by one and deep fry them until they turn golden. Place them on a paper towel or a wire rack and let them cool.
Notes
- Proper Soaking time: Make sure to soak the sabudana pearls adequately. Too little soaking will result in hard and chewy vadas while over-soaking can make them soggy. Typically, 3 hours of soaking is ideal for perfect sabudana vadas.
- Drain Well: Drain the sabudana well to remove excess water after soaking. Any leftover water can make the vada mixture sticky and difficult to handle, making the vadas break while frying.
- Adjust the spice level by changing the amount of green chilies in the mix,
- Peanut Texture: While grinding the peanuts, ensure they retain some chunky texture. This will help to get crispy sabudana vada.
- Air Fryer Usage: If you use an air fryer, preheat it, and do not forget to flip the vadas halfway. This will ensure even cooking and result in a crispier vada. Use parchment paper for mess-free
- Frying Temperature: Whether you are shallow frying, pan-frying, or deep frying, ensure the oil is hot enough before adding the vadas. If the oil is not hot enough, the vadas will absorb more oil and become soggy instead of crispy.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Experience the best results with this recipe in the Cosori Air Fryer. Please note that cooking times may vary depending on the size and model of your air fryer.
Lathiya
Sabudana Vada looks delicious and it sounds great. GLad you provided the deep fry and appe pan method to make this vada.
Padma Veeranki
I too like to make sabudana vada in appe pan...Love the texture of these crispy vadas...all I need is a cup of coffee to go along with them!!
Sandhya Ramakrishnan
One of the ingredients that I fail over and over again is Sabudana. For whatever reason I just canot seem to cook it as good as you! I am so tempted to make the sabudana vada with your recipe. Looks so wonderful!
Jagruti's Cooking Odyssey
If someone asks me what is my favourite farali snacks? My vote goes to sabudana vada. Appam pan version is good too.
Priya Srinivasan
Sabudana vada looks so tempting!!! Love the appe pan versions. The vadas, are so inviting, i feel like making them immediately! such a delish snack any time!
Poonam bachhav
Sabudana vada is the most favourite fasting food at my place. Yours look so crisp and perfectly done. Best part is the use of appe pan to make them.
Mayuri Patel
Navratri is incomplete without having sabudana vada at least once if not everyday. I too make them in the appe pan as hubby loves them and I can't deep fry them for all nine days. Love how the Vadas look as though they are stunned with pearls.
Lata Lala
During fasting month these kind of simple and easy recipes are such a blessing. Sabudana vada tops the list and making it in appe pan sounds good too.
Uma Raghupathi
Thank you Lata
Rafeeda - The Big Sweet Tooth
Somehow for us in Kerala, sago is only for adding into payasams, and seeing this recipe and knowing I have everything in my pantry, I am just so tempted to try it out but my only problem is I am at work and have to wait to get that feeling out... It just looks so delicious, and yes would be amazing with some masala chai...
Uma Raghupathi
Hope you will make this Rafeeda.
Pavani
LOVE these crispy and delicious sabudana vada. Love the idea of making them in the appe pan. Thanks for sharing this.
Bless my food by Payal
Navratras are few hours away and such recipes at this point of time are truly a saviours. Made yum with little things in hand.
Uma Raghupathi
Yes 🙂