Beetroot Sabudana Vada is a nutritious twist to your fasting snack. Beetroot Sabudana Vada is a delicious and colorful variation of the traditional Maharashtrian Sabudana Vada, made with soaked tapioca pearls (sabudana), grated beetroot, boiled potatoes, and roasted peanuts.
Adding beetroot gives the vada a beautiful reddish-pink hue and adds an earthy sweetness, along with a boost of iron and antioxidants.
Why Add Beetroot to Sabudana Vada?
Beetroot is a nutritional powerhouse:
- Rich in iron, fiber, and antioxidants
- Supports detoxification and heart health
- Adds natural color and moisture to recipes
- Perfect for kids and adults alike who need a little veggie-boost in their snacks
Blending beetroot with sabudana transforms the classic vada into a slightly sweet, spicy, and crisp snack that’s as good to look at as it is to eat.
What is Sabudana?
Sabudana, also known as tapioca pearls, is a starch extracted from the cassava root (also called yuca or manioc). It's a popular ingredient in Indian cuisine, especially during fasting (vrat) periods like Navratri, Ekadashi, and other religious observances.
Beetroot Sabudana Vada – a delicious fusion of taste, health, and visual appeal. The earthy sweetness of beetroot not only enhances the nutritional profile of the vada but also gives it a gorgeous ruby-red hue that’s hard to resist.
Ingredients you need for Beetroot Sabudana Vada
Sabudana - Look for medium size sabudana and don't get confused with sagu which are different variety as compared to sabudana
Potatoes - You need boiled potatoes and although any variety will work, I feel russet potatoes works best for this fritter.
Beetroot - You will need grated beetroot. No need to boil the beetroot
Peanuts - Roughly crushed roasted peanut adds a nutty crunch to the sabudana vada. If you have nut allergy, you can definitely skip it.
Green Chili - A few finely chopped green chili adds a subtle heat.
Cilantro leaves - You need few sprigs of cilantro leaves, very finely chopped. It adds a refreshing taste an aroma.
Steps to Prepare
1- Soak the sabudana in water for few hours. To test if it is ready or not, pick a pearl and squish it between your thumb and index. If you are able to squish it, then it's ready. Drain and the soaked sabudana and layer it on a colander for 10 minutes.
2- In a pan, dry roast few peanuts. And once done, rub it in a cloth to remove the peels.
3- Using a motor pestle, crush the peanuts roughly.
4 - Peel and grate the beetroot. No need to boil.
5- Grate the boiled potatoes. You can choose to use regular white potatoes or sweet potatoes too.
6- In a plate or mixing bowl, add the drained sabudana, roughly crushed peanuts, grated beetroots and grated boiled potatoes along with finely chopped cilantro leaves and green chili. Season with salt and mix it all together to incorporate everything.
7 - Wet your hand and make small bite size vadas.
8 - You can choose to deep-fry or shallow fry the vadas.
Tips & Variations
- For extra crispiness: Let the vadas rest for 10–15 minutes before frying.
- Avoid sogginess: Ensure there’s no excess moisture in beetroot and sabudana.
- Spice swap: Add black pepper or red chili flakes if avoiding green chilies during vrat.
- No potato version: Use boiled raw banana or sweet potato as a binding agent.
Beetroot Sabudana Vada isn’t just a festive snack – it’s a creative take on tradition that blends nutrition with nostalgia. Whether you're observing a fast, craving something crispy, or just in the mood for a guilt-free indulgence, this vada checks all the boxes.
FAQS
Yes, all ingredients used in sabudana vada are naturally gluten-free, making this dish suitable for gluten-free diets.
Vadas can break if:
-> Sabudana is not soaked properly.
-> The mixture is too wet (especially from beetroot).
-> There is not enough binding agent like potato or arrowroot flour.
Tip: Squeeze excess moisture from grated beetroot and ensure sabudana is soft and non-sticky before mixing.
Air fry at 180–200°C / 400F for about 12–15 minutes, flipping halfway.
Bake at 200°C/ 400F for 20–25 minutes, until crisp.
You can freeze uncooked, shaped vadas between parchment paper and store in an airtight container. Thaw slightly before frying or air frying.
Here are few more Navratri dishes to try:
Sabudana Khichdi (Tapioca Pilaf)
Beetroot Sabudana Vada
Ingredients
- ½ Cup Sabudana
- 1 Beetroot
- 1 potato
- 2 Green chili
- ¼ cup peanuts
- ¼ cup Chopped cilantro leaves
- Salt to taste
- Oil to fry the vadas
Instructions
- Soak the sabudana for few hours until it softens but still retain shape. As it soaks, boil the potato and let it cool down.
- Drain once done and layer it in a colander until you prep the rest of the ingredients.
- In a pan, dry roast the peanuts and once done, crush it in a cloth to remove the peel. Then grind it to course consistency.
- Peel and grate the beetroot and the boiled potato to a mixing bowl. To that, now add the drained sabudana, crushed peanuts, cilantro leaves and finely chopped green chili. Mix it around to incorporate everything.
- Wet your hand or rub a little oil on your hand and make tiny bite size portion balls or discs.
- You can either choose to deep-fry the vadas or shallow fry.
- Serve warm with some chutney on the side.
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