Sabudana Vada or Sago Vada are popular during Hindu fasts. These deep-fried crispy sago fritters are made with the addition of sugar and lemon juice to give that authentic Gujarati taste. We love eating them during Mahashivratri, Navratri and Janamasthmi and serve them with piping hot sweet Masala Chai .
What is Sabudana?
Sabudana are also known as pearl tapioca or sago and are a starch extracted from tropical palm stems. They are almost completely carbohydrate with little protein.
There are three sizes of sabudana that you can buy in-store. Small, Medium and Large.
Very tiny and small are ideal for making pudding, kheer or payasam.
Medium pearls are suitable for making Rajgaro Til Vada , Sabudana Khichdi and large ones known as Nylon Sabudana can be used in making Sabudana Chevdo .
Sabudana Vada
They are also known as Sago Vada or Tapioca Pearl Fritters and have a crispy outer layer with a soft melt-in-your-mouth centre of soaked tapioca, boiled potatoes, roasted peanuts and a delicious seasoning with spices.
Sabudana vada are vegan and gluten-free. They are best served in the evening or mid-afternoon with tea. They are most popular during the Hindu fasting season.
These vada are mostly known as hailing from Maharashtrian but they are equally Gujarati too. Gujarati Sabudana Na Vada do not have any red chilli powder, only fresh green chilli and ginger and also have freshly squeezed lemon juice and sugar to give that unmistakable sweet and tart taste.
Often served with green yogurt chutney, imli chutney and masala chai, also they are perfectly fine on their own.
What goes in Crispy Gujarati Sabudana Vada?
● Tapioca Pears/Sabudana – I have used medium size sago pearls here. They are easily available anywhere.
● Potatoes – I have used King Edward floury potatoes, they don’t make the mixture sticky but keeps the mixture dry. They have a dry and fluffy texture that helps in binding vada.
In the UK we have King Edward, Maris Piper, Estima and Desiree varieties.
● Peanuts – they provide some protein and crunchiness to the vada, you must roast them first to use in this recipe.
● Spices and herbs – to spice up the vada I have used minced fresh green chillies and ginger. Coriander adds freshness and flavours.
● Sugar – I have used powdered sugar, powdered sugar do not release any water. I made powdered sugar at home just by grinding regular sugar in a coffee grinder.
● Lemon juice – freshly squeezed lemon juice works best.
● Salt – I have used rock salt known as Sindhav mithu or Sendha Namak as we prepared these for fasting. Use regular salt if not making for fasting.
● Oil or ghee for deep frying
How to make Sabudana Vada
Heat oil and carefully add vada in hot oil.
Fry in hot oil.
Fry until they turn medium brown all over and crispy.
How to prevent Sabudana vada breaking in hot oil
There could be various reasons behind the vada mixture having moisture which is what causes the vada to break up in oil.
Is Sabudana Vada healthy?
The answer is rather disappointing, although this vada often labelled as light and healthy. The truth is they are not.
This vada consists of tapioca and potato which are full of carbs and on top of that deep-fried, they are loaded with empty calories and should only be consumed occasionally.
Non-fried Sago Vada
Have you not eaten these moreish vada before? I suggest you should try deep-fried ones to taste their original. Although they taste excellent many like to avoid fried for various reasons
You can shallow fry in a non-stick pan with less amount of oil.
Use Indian style Panniyaram or Japanese Takoyaki grill pan.
Bake in the oven.
Air fry it in the air fryer.
What can I use instead of regular potatoes?
You may use sweet potato if you like, just steam, mash and add it but skip the sugar.
How to make Sabudana Vada Chutney?
This chutney easy and straight forward recipe, just combine mild plain thick yogurt with Green Mint and Coriander Chutney, mix well and serve with vada.
Storage
These vada best taste hot, but if any leftover you can freeze them too.
Place them on a serving tray and leave it in the freezer to freeze. Once they freeze, put them in an airtight container and keep it in the freezer for a couple of months.
Defrost thoroughly and reheat in the oven before consuming.
Make Farali Sabudana Vada Chaat using leftover Sabudana Vada.
More Farali Vrat/Upwas recipes
● Farali Mogo Vada
● Farali Buff Vada
● Farali Moriyo Vada
CRISPY GUJARATI SABUDANA VADA
Ingredients
- 1 cup sago pearls Sabu dana best bought from Indian store
- 2 big potatoes boiled/steamed peeled and mashed -350g *
- ½ cup peanuts ** 80g
- 2 tbsp. ginger crushed
- 2 tbsp. green chillies crushed
- 2 tbsp. sugar ***
- 3-4 tbsp coriander finely chopped
- 2 tbsp. lemon /lime juice freshly squeezed
- Salt ****
- 5 cup Oil for deep frying
Instructions
- First clean and wash sabudana then soak in water for 10-12 hours.
- Meanwhile, dry roast the peanuts, remove the skin and make a coarse powder of half of them and crush another half.
- Check soaked sabudana, there should not be any water left yet the pearls should be soft when pressed between index finger and thumb.
- In a big plate or bowl add sabudana, mashed potato, peanuts, chilli-ginger, coriander, sugar, lemon juice and salt.
- Combine and make a stiff but fluffy dough by mixing it with your hands.
- Apply little oil on your palms and divide the mixture into equal portions.
- Make round vada and leave it aside.
- Heat oil in a kadai on medium heat, carefully add a few vada in the hot oil.
- Do not flip it straight away, after a couple of minutes carefully flip the vadas using a slotted spoon.
- Fry until medium brown all over.
- Remove it using a slotted spoon.
- Serve hot with chutney or chai.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
CRISPY GUJARATI SABUDANA VADA
Ingredients
- 1 cup sago pearls Sabu dana best bought from Indian store
- 2 big potatoes boiled/steamed peeled and mashed -350g *
- ½ cup peanuts ** 80g
- 2 tbsp. ginger crushed
- 2 tbsp. green chillies crushed
- 2 tbsp. sugar ***
- 3-4 tbsp coriander finely chopped
- 2 tbsp. lemon /lime juice freshly squeezed
- Salt ****
- 5 cup Oil for deep frying
Instructions
- First clean and wash sabudana then soak in water for 10-12 hours.
- Meanwhile, dry roast the peanuts, remove the skin and make a coarse powder of half of them and crush another half.
- Check soaked sabudana, there should not be any water left yet the pearls should be soft when pressed between index finger and thumb.
- In a big plate or bowl add sabudana, mashed potato, peanuts, chilli-ginger, coriander, sugar, lemon juice and salt.
- Combine and make a stiff but fluffy dough by mixing it with your hands.
- Apply little oil on your palms and divide the mixture into equal portions.
- Make round vada and leave it aside.
- Heat oil in a kadai on medium heat, carefully add a few vada in the hot oil.
- Do not flip it straight away, after a couple of minutes carefully flip the vadas using a slotted spoon.
- Fry until medium brown all over.
- Remove it using a slotted spoon.
- Serve hot with chutney or chai.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
We know that chaat is not just food for Indians, it’s a feeling. In our quest to find more chaat recipes,thisSabudana Vada Chaathits the nail on the head.
Crispy Sabudana or Sago vada is complemented wonderfully with our much-beloved chaat toppings to make a wonderful snack. The recipe is best made with leftover Gujarati Sabudana Vada .
What is Farali Sabudana Vada Chaat
Sweet, spicy and tangy sago fritters chaat, the fasting season is getting better day by day!
The base for this chaat is ready prepared sabudana vada or sago vada which will be topped with farali toppings such as yogurt and chutneys. These toppings are all safe to eat during Hindu fasts .
With fasting season such as Navratri is knocking on the door, this would make a great farali snack.
This Sabudana Vada Chaat
Ingredients for Sabudana Vada Chaat
● Sabudana Vada – these can be made especially for the chaat or leftover.
● Farali Chaat toppings below:
● Date and Tamarind chutney , our Gujarati style sweet tamarind chutney is essential for this recipe.
● Green mint and coriander chutney , without onion or garlic this refreshing chutney adds tons of flavours and suitable for fasting.
● Green yogurt chutney – recipe can be found in Sabudana Vada Post.
● Sweetened Yogurt , thick and creamy dahi or curd sweetened with regular granulated sugar.
● Amchoor Powder , dry mango powder adds tanginess.
● Roasted cumin powder , can be made in a few minutes at home, just dry roast the cumin seeds and grind it in the grinder until a fine powder.
● Pomegranate arils
● Lightly toasted cashew nuts , adds beautiful crunch and texture to the chaat.
● Finely chopped coriander and green chillies (optional)
You may top this chaat up with Farali Boondi .
If you are not fasting, then prepare with red garlic chutney and red onion and sev if you prefer.
How to make Sabudana Vada Chaat step by step recipe
This sabudana vada chaat best served immediately once you assemble the chaat as we don’t want soggy chaat.
More farali recipes
Dudhi Basundi
Farali Ratalu
Farali Buckwheat Upma
FARALI SABUDANA VADA CHAAT
Ingredients
- 6 sago fritters
- 1 cup yogurt sweetened
- 1 cup chutney sweet
- ½ cup yogurt chutney
- ½ cup green chutney
- 1 tsp. amchoor powder
- 1 tsp. cumin powder roasted
- 4 tbsp. pomegranate arils
- 4 tbsp. cashew nuts toasted
- 4 tbsp. coriander finely chopped
- 1 green chilli chopped optional
Instructions
- Place vada in a bowl or plate.
- Pour yogurt, chutneys and sprinkle powders.
- garnish it with coriander, arils, cashews and chillies.
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
