Sabudana Vada Fried and Baked

Sabudana Vada both fried and baked! #sabudana #fritters #vada #foodphotography #navratri #indianfood

Sabudana Vada is a very popular Maharashtrian snack that is prepared with very basic 5 ingredients. It’s crunchy on the outside while being very soft and airy inside. Also referred to as Subadana Tikki, this popular teatime snack is vegetarian and is enjoyed a lot during Navratri festival. While these fritters are most commonly enjoyed deep-fried, it is equally tasty when you bake it. There are a few tricks involved in making Sabudana Vada with a perfect texture and I have mentioned everything in detail.

The Navratri Sabudana Vada consists of 5 basic ingredients:

Sabudana or Sago – It’s important to soak the sabudana for a few hours before you make the vada. On soaking, these will puff and rehydrate. You will know that it’s ready when you can crush the pearls by pressing between the fingers.

Potatoes – Mashed Potatoes act as the binding element in the dish and it also adds the soft texture in the process.

Green Chili – Few finely chopped green chili not only add flavor but also the heat that we Indians love in fritters. If you don’t like the heat of green chili, you can remove the seeds and finely chop the flesh. Or, just avoid it completely.

Roasted Peanuts – Nut and Sabudana goes very well together. Coarsely crushed roasted peanuts  give a lovely taste and crunch to the vada.

Fresh Cilantro Leaves – Finely chopped cilantro leaves gives a vibrant refreshing flavor.

FEW KEY TIPS:

  • Do not over soak the sabudana. I have seen in past that depending of the variety, it sometimes takes 4 hours to rehydrate these pearl and sometimes, it takes overnight. You want these pearl to be soft but retain shape.
  • When you mash the boil potatoes, it is advised to use a grater. Grating the boiled potatoes gives a delicate airy texture.
  • When you are mixing everything do it gently without squishing the pearls into a mush.
  • When you are shaping the dumplings and it starts to get sticky, just rub a little oil on your hand and it will get easy.

Sabudana Vada Fried and Baked #navratri #indianfood #foodphotography

Tips on FRYING the Sabudana Vada:

Fry the vada in medium hot oil. If you drop them in hot oil, it would brown up quickly leaving the inside raw and tasteless. Give time and fry these slowly in medium hot oil.

Do not over-crowd the pan when frying.

Tips on BAKING the Sabudana Vada:

You have to add a little bit of oil in the mixture before you make the dumpling. Then, sear it on a cast iron pan on stovetop for the golden brown crust. After that, bake it in the oven.

I have tried baking the vada in the oven without searing on the stove top and it didn’t work great. While it get cooked and turned out fluffy, the golden brown color was missing.

Re-heating the Sabudana Vada:

Do not microwave the vada. Just layer the left over fried vada in a cookie wire rack over a cookie sheet. Bake it for 5 minutes at 375 F. It will crisp up once again.

We both are extremely fond of this snack and I often try to give my own little twist to it. I like to add some non-Indian spice mixes like jerk spice mix or dukkah spice mix while making these vada. Occasionally, I also like to add fresh greens like fenugreek leaves or spinach.

Here is a recipe of Sadunana Vada with Methi that I had shared a few years back. I added fresh fenugreek leaves that gave it a beautiful flavor.

Sabudana Vada both fried and baked! #sabudana #fritters #vada #foodphotography #navratri #indianfood

Sabudana Vada Fried and Baked

Sabudana Vada is a very popular Maharashtrian snack that is prepared with very basic 5 ingredients. It’s crunchy on the outside while being very soft and airy inside.

Ingredients

  • 1/2 cup sabudana/sago, soaked until rehydrated
  • 1 big potato, boiled
  • ½ cup peanuts
  • 2 green chili, very finely chopped
  • 1/3 cup finely chopped fresh cilantro leaves
  • 1 teaspoon salt
  • oil for deep frying
  • 2 tablespoon oil, if you are baking

Instructions

  1. In a hot pan, dry roast the peanuts for a few seconds. Then, let it cool down completely before you coarsely grind it. You could even use a knife to finely chop it.
  2. Using a grater, grate the boiled potato into a mixing bowl along with the cilantro, green chili, salt and peanuts. Give it a mix.
  3. Drain the soaked sabudana and add it into the mixing bowl. Mix it around gently without squishing the sabudana too much.
  4. If you planning to bake the vada, add 1 tablespoon of oil to the mixture.
  5. To shape the dumplings, rub a little oil in your hand. This will prevent the vada from sticking. Take about 2 tablespoons and shape it into a disc.

FOR DEEP FRYING

  1. Place a skillet at medium heat and pour enough oil to deep fry the vada. Once the oil starts heating up, layer the shaped vada without over crowding the pan. After 2 minutes, gently flip the vada and continue flipping every now and then until it’s golden brown.
  2. Once done, keep it in a paper towel to drain off the excess oil. Serve warm.

FOR BAKING

  1. Preheat the oven to 375 F.
  2. Place a cast iron pan at high heat and grease the pan with a little oil. Place the vada in one layer and let it crisp up for 2 minutes. Then, flip and repeat for 2 more minutes.
  3. Place the cast iron pan into the oven and bake for 30 minutes.
  4. Serve warm.

Disclaimer: Back in 2011, I had shared this dish with Friday Potluck by Erin. I have updated the old post and republished it with better photos and content. 

Sabudana Vada Fried and Baked #foodphotography #glutenfree #snacks #fingerfood

Sabudana Vada Fried and Baked #sabudana #fingerfood #glutenfree #vegan #navratri #foodphotography

Did you enjoy this recipe? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

You Might Also Like

Comments are closed.

  • yummychunklet
    March 10, 2011 at 10:57 PM

    I enjoy most any kind of fritters. These look great!

  • Priyanka
    March 10, 2011 at 11:13 PM

    Nice one sis 🙂

  • chitra
    March 11, 2011 at 2:53 AM

    New to me. Looks crispy & yumm

  • Manu
    March 11, 2011 at 3:18 AM

    They look delicious. I have never eaten sabudana! Very interesting recipe and I too love fritters! I am very curious about the khichdi now!!! 🙂

  • Nishi
    March 11, 2011 at 4:10 AM

    Oh these look delicious Kankana. I love sabu daana in any form. Will try this recipe soon 🙂

  • Tes
    March 11, 2011 at 6:11 AM

    thought I get used to with tapioca pearl in sweet recipe… this sounds like a fun and yummy recipe 🙂

  • Rosa
    March 11, 2011 at 7:15 AM

    That is very original! I’ve never used tapioca pearls to make a savory dish. Your fritters look terrific and so flavorful.

    Cheers,

    Rosa

  • sukanya
    March 11, 2011 at 8:47 AM

    what a yummy snacks, I love sabudana fritters, and khichdi. this looks so perfect.

  • Krithi
    March 11, 2011 at 10:29 AM

    Sago cutlets looks so inviting.. Love the crispy color and your clicks…

    http://krithiskitchen.blogspot.com

  • Priya
    March 11, 2011 at 12:48 PM

    Love sago in tikkis, they looks irresistible..

  • sonia
    March 11, 2011 at 2:58 PM

    Wonderful fritters Kankana… !
    I just love to have sago, so wud love to make some on the weekend !

  • Eizel
    March 11, 2011 at 3:15 PM

    Pretty pearls! Not used to this in savory dishes but definitely very interesting 🙂

  • RS
    March 11, 2011 at 3:26 PM

    An Award is waiting for you at my blog. Come and grab it.

  • aipi
    March 11, 2011 at 5:15 PM

    I love sago khichdi very much n these fritters are my hubby’s fav..Looks crispy- crunchy, fried food is always comforting na 😀

    US Masala

  • Treat and Trick
    March 11, 2011 at 9:17 PM

    Looks so yummy and perfectly done!

  • Priya Sreeram
    March 11, 2011 at 10:48 PM

    looks heavenly kankana- loved the additon of oregano in it- tht’s funky !

  • [email protected]'s Easy Cooking
    March 12, 2011 at 6:26 AM

    This look amazing, and so delicious! I never ate or seen Sabudana (maybe I didn’t pay attention)..Thanks for the info! Photos are beautiful as always!

  • Aroma y Cocina
    March 12, 2011 at 7:16 AM

    I wish I could try them. I will check if I can get everything. Will be an original surprise for my family, If I get to cook them.
    Thanks.
    Begoña

  • torviewtoronto
    March 12, 2011 at 7:24 AM

    delicious looking tikkis

  • Alea
    March 12, 2011 at 11:53 AM

    What an interesting combination! Looks delicious!

  • laura
    March 12, 2011 at 12:33 PM

    what an interesting dish. saving to my online cookbook (http://cookmarked.com) until i happen upon the ingredients. 🙂

  • Deeba
    March 13, 2011 at 5:32 AM

    I’ve got to make these one day. The last time I made them was in school in Home Sc…and that is a LONG time ago. Love how wonderful yours look. Super yum…and with Sriracha; now that’s a thought!!

  • 5 Star Foodie
    March 13, 2011 at 8:45 PM

    Very interesting fritters with tapioca, such unique addition to the texture!

  • Our Eyes Eat First
    March 13, 2011 at 9:06 PM

    your pictures are sooo beautiful! and this is a wonderful recipe thanks for sharing!

  • Tiffany
    March 14, 2011 at 4:21 PM

    These fritters look great!

  • Preety
    March 15, 2011 at 5:16 PM

    this is new to me..looks great bookmarking it

  • Vimitha
    March 16, 2011 at 6:48 AM

    This is so very new to me and pics are so tempting and yummy

  • Priti
    March 16, 2011 at 8:37 AM

    Looks delicious and liked your method …am posting the same too 🙂

  • Kristi Rimkus
    March 16, 2011 at 8:18 PM

    You really have a talent for presentation. Your pictures are mouthwatering. Lovely fritters!

  • yummy supper
    March 17, 2011 at 11:48 PM

    So glad to have found your site! What an interesting recipe. Those fritters do look tasty:)
    -E

  • sreelu
    March 19, 2011 at 8:56 PM

    wow these fritters look mouthwatering bookmarked and will try it this week. however will give oregano a skip not my favorite

  • Priya Krish
    May 2, 2011 at 3:32 PM

    Another yummy creation by kank…. have always wanted to comment on this one, better late then never!
    Way to go with the blog and cooking!

  • mustardseed
    July 22, 2011 at 8:13 AM

    I love sabudana khichdi and tikkis. I make the khichdi quite often and although I love the tikkis I have never tried to make them. I remember eating them at a restaurant where they would serve it with yogurt cilantro and green chilli based sauce. These look so good! Lovely pictures too.

  • Christine
    August 9, 2011 at 8:13 PM

    As all your recipes this must be yummy, i did not like tapioca pearls (French also called them Pearls of Japan) before coming to HK. My Mum just boiled the sago with a vegetable or beef stock when she had no time to prepare a ” more elaborate ” soup. It was tasteless and I hated it! Here I learnt how to like sweet soup made with it and find it delicious. Today I discover another way to use sago. To try!

  • Vijitha
    August 9, 2011 at 11:17 PM

    Crispy goodness. Yes, perfect with chai.Agreed to your statement sweets.

  • angiesrecipes
    September 10, 2019 at 6:05 AM

    They look very crispy and yummy! Bet you can’t stop eating just one or two!

    • Kankana Saxena
      September 12, 2019 at 3:14 PM

      Thanks Angie 🙂

  • Marissa
    September 10, 2019 at 10:13 AM

    Sabudana/ sago is new to me, but these look SO delicious!! Looks like I need to try something new!!

    • Kankana Saxena
      September 12, 2019 at 3:14 PM

      I hope you can find these and give it a try 🙂

  • Arpita
    September 12, 2019 at 8:46 AM

    Crispy and delicious sabu vadas.. Oh I need to make them soon..

    • Kankana Saxena
      September 12, 2019 at 3:13 PM

      These are always so tempting!

  • priya
    September 12, 2019 at 11:22 AM

    All-time favourite 🙂 I love this styling.

    • Kankana Saxena
      September 12, 2019 at 3:13 PM

      Thanks Priya 🙂

  • marie johson
    October 17, 2019 at 8:42 AM

    This fritters looks so yummy. Gonna try it for sure. Thanks for sharing 🙂