Get ready to indulge in Sabudana Vada, a traditional Maharashtrian delicacy where the star ingredient, sabudana (tapioca pearls), shines! These fritters have a unique, chewy texture on the inside with a crisp, golden exterior that perfectly contrasts. Paired with a sweet and spicy yogurt chutney, the crispy sabudana creates an irresistible crunch that takes your taste buds on an unforgettable journey!
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Sabudana Vada is a popular fasting food in India, traditionally made during festivals like Hartalika, Maha Shivratri, and Ganesh Chaturthi. These flavorful fritters are not only delicious but also hold a special significance in festive celebrations and fasting rituals.
I hold fond memories of my mom celebrating Hartalika, setting up the Puja, and crafting the shiva-linga from clean river sand. She would offer fresh 'Bel Patra' leaves to Lord Shiva and lovingly recite the story of Hartalika, ensuring we understood the significance of the day. A special meal followed, featuring delicious fasting dishes like sabudana vada, sabudana khichdi, and sabudana thalipeeth.
Even now, whenever I visit India, my mom never fails to make Sabudana Vada for me, and I can never resist them! They’re incredibly tempting, and once you start, it’s hard to stop. Whether you're fasting or not, Sabudana Vada is the perfect snack —delicious for lunch, dinner, or any time in between!
I often make Sabudana Vada using a paniyaram/aebleskiver pan to skip the deep frying. The results are incredible—still crispy on the outside, soft on the inside, but without all the extra oil and the hassle of deep frying. Lately, I’ve also experimented with air-frying Sabudana Vada, and I have to say, the taste and texture are spot on! Both methods offer a healthier twist without sacrificing that delicious crunch we all love.
Ingredients
- Sabudana (Tapioca pearls) – the star of the dish, sabudana should be soaked until soft, these give the vadas their signature texture.
- Potatoes – Boiled and mashed potatoes act as a binder and make the vadas soft and melt-in-your-mouth delicious.
- Peanuts – roasted and coarsely ground, add a delightful crunch and nutty flavor to the vadas, making them irresistible.
- Green chilies – finely chopped green chilies add subtle heat and flavor kick. I also love adding a pinch of Kashmiri red chili powder for a vibrant color and mild spice.
- Ground Cumin - adds an earthy aromatic flavor to the vada.
- Sugar – a little bit of sugar helps balance the flavors, especially the spiciness of the chilies.
- Lemon juice – adds a zesty, tangy element to brighten up the flavor.
How To Make Sabudana Vada
Step 1: Prepare the ingredients
- Rinse sabudana and drain all the water. Add 1 cup of water and allow the sabudana to soak for 4 hours or overnight.
- Roast peanuts and grind them coarsely. If you are using peanuts with skin, remove the skin by gently pressing peanuts on the palm of your hands, after they have cooled down. Then blow over the skin to discard it
- Steam, peel, and mash the potato. Note: I like to use Instant Pot to steam the potatoes - Add 1 cup of water to the stainless steel insert, place the trivet, and place the medium-sized potatoes on the trivet. Pressure cook for 12 to 15 minutes depending on the size and allow natural pressure release.
- Coarsely grind cumin seeds and green chilies. Note: You can also red chili powder instead of green chilies or a mix of both
Step 2: Dough
Combine the soaked sabudana, mashed potatoes, ground peanuts, green chili, red chili powder, ground cumin, lemon juice, salt, and sugar. Mix everything thoroughly by hand. Shape the mixture into lemon-sized balls. If you're using an air fryer, Crisp Lid, or deep frying, gently press the balls to form patties.
Step 3: Cook using one of the 3-ways
Method 1: Traditional deep-fried
- Heat oil for frying in a medium frying pan. Once the oil has heated well, add 2 to 3 flattened Sabudana Vadas to the oil and fry them on low-medium heat until the outside of the vadas are light golden brown and crisp
- Note: flattened sabudana vadas work best for deep frying giving the perfect crispy texture. Be careful and keep a safe distance from the pan as sometimes the individual sabudana pearls may burst in the oil splattering oil out of the frying pan
Method 2: Using Airfryer
- Preheat the air fryer to 400 F.
- Spray the air fryer basket with oil and place 4 to 6 vadas at a time in the basket with some space between each. Lightly brush the vada with some oil.
- Airfry at 390 F for 16 to 18 minutes turning over halfway through. Brush more oil on the vadas after turning them over.
- You can also use the air fryer lids placed on top of the Instant Pot Pressure cooker.
Method 3: Using the Paniyaram Pan
- Heat the paniyaram/aebleskiver pan on medium low heat. Add a few drops of ghee or oil in each round section. Place the sabudana vada balls in each section and cook covered for 4-5 mins. Depending on the thickness of the pan, it could take more or less time
- Gently flip the fritters using a chopstick or a small spoon to cook the top side. Add a few more drops of ghee on top of each fritter. The ones in the center definitely cook much faster, so they will have to be flipped first. Cover and cook again for another 4-5 mins on medium-low heat until they are golden brown and crisp.
Step 4: Chutney
Whisking together yogurt, ground peanuts, red chili powder, sugar, and salt in a medium bowl.
Serve hot sabudana vadas with peanut chutney. Make the delicious sweet potato halwa and enjoy a complete fasting meal.
Did you enjoy this fun Indian snack? Here are some more of my favorite Indian vegetarian light meal recipes:
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Recipe
Sabudana Vada Three Ways: Crispy, Air-Fried, and Guilt-Free Appe Pan Magic!
Equipment
Recipe Video
Ingredients
- 1 cup sabudana (best bought from Indian stores)
- 2 medium yellow potatoes (2 cups mashed potatoes)
- ½ cup roasted and ground peanuts
- 1 teaspoon ground cumin
- 1 teaspoon crushed green chilies
- ¼ teaspoon Kashmiri red chili powder optional
- 2 teaspoons lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 3 tablespoons oil (or more oil for deep frying)
- 1 tablespoon chopped cilantro optional
Chutney Ingredients
- 1 cup plain yogurt
- ¼ cup roasted and ground peanuts
- 1 to 2 teaspoons kashmiri red chili powder
- 2 teaspoons sugar
- 1 teaspoons kosher salt
- ¼ cup water
Instructions
- Rinse sabudana and drain all the water. Add 1 cup of water and allow the sabudana to soak for 4 to 6 hours or overnight.
- Steam, peel, and mash the potatoes.Note: I prefer using the Instant Pot to steam the potatoes. To do this, add 1 cup of water to the stainless steel insert, place the trivet inside, and set the medium-sized potatoes on top of the trivet. Pressure cook for 12 to 15 minutes, depending on the size of the potatoes, and allow the pressure to release naturally. Be sure to let the potatoes cool completely before mashing them for the best texture.
- In a medium bowl, combine the soaked sabudana, mashed potatoes, peanuts, cumin, green chili, red chili powder, lemon juice, 1 tablespoon of oil, salt, and sugar. Gently knead the mixture with your hands until everything is well blended. Take about 2 tablespoons of the mixture at a time and shape it into a ball. Makes about 22 vada.
- The ball-shaped vadas are perfect for Appe Pan. If you are deep frying or air frying, gently press each ball between your palms to form 2-inch flat discs, smoothing the edges by lightly pressing as you shape them for an even finish
Traditional Frying Method
- Heat oil for frying in a medium frying pan. Once the oil has heated well, add 2 to 3 flattened Sabudana Vadas to the oil and fry them on low-medium heat until the outside of the vadas are light golden brown and crisp
- Note: flattened sabudana vadas work best for deep frying giving the best crispy texture. Be careful and keep a safe distance from the pan as sometimes the individual sabudana pearls may burst in the oil splattering oil out of the fry pan
Using Airfryer
- Preheat the air fryer to 390 F. Lightly spray the air fryer basket with oil.
- Place 4 to 6 vadas at a time in the basket with some space between each. Airfry the Vada for 8 minutes at 390 F.
- Carefully flip the vadas in the air fryer basket using tongs. Brush the tops with a little more oil, then continue air frying for an additional 8 to 10 minutes.
Using paniyaram/aebleskiver pan
- Heat the paniyaram/aebleskiver pan on medium low heat. Add a few drops of oil in each round section. Place the round vada balls in each section and cook covered for 4-5 minutes.
- Gently flip the vadas using a chopstick or small spoon to cook the other side. Drizzle a few more drops of oil on top of each vada. The vadas in the center tend to cook faster, so flip them first. Cover and cook for another 4-5 minutes on medium-low heat until they turn golden brown and crispy.
Make the Chutney
- In a medium bowl, whisk together yogurt, ground peanuts, red chili powder, sugar and salt to make the chutney
- Serve the sabudana vada hot with this sweet and spicy chutney
Nutrition
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Cook with Smile.. says
Looks yummy...
Archana says
Thank you Lathi! They are delicious and super easy to make.
Rini says
I can see why they are on your repeat list. They look good!
Archana says
Thank you Rini! They are so irresistible
Priya@MasalaVegan says
These look gorgeous and delicious! Shall save these to try out over the coming festival season ?
Archana says
Thank you Priya! Let me know how you like them.
Anuradha Mukherjee says
Wow!! These are guilt-free sabudana wadas.I usually avoid making it because it is deep fried.Now,I can make it whenever I want.Thank you Archana.
Archana says
You are welcome Anuradha! Let me know how you like them.
Anuradha Mukherjee says
Sure.
Hans Susser says
Wonderful recipe 🙂
Seems like you could use a escargot dish instead of the paniyaram/aebleskiver pan:-)
Cheers !
Hans
http://www.ChefsOpinion.org
Archana says
Thank you Hans. I cook these on stovetop, but I am pretty sure you can also cook them i the oven in escargot dish.
Swetha's Culinary Trials says
I like the idea of cooking the vadas on paniyaram pan. It pulls in less oil contrary to the traditional method of deep frying. Great share and lovely clicks ?
Archana says
Thank you Swetha! These are my new favorite snacks.
Cattie's World says
Amazing Sabudhana Vadas. Yummy, I can already feel it in my Tummy !!!!!!!!!!!!!!!
Archana says
Thank you Cattie! They are my favorite. Simply irresistible
payel says
Looks soooo delicious ?
Archana says
Thank you Payal! It is a lip-smacking snack!
Ruchisvegkitchen says
Healthy version really great. Looks so awesome
Archana says
Thank you Ruchi! Tastes even better!
kavitaparvathi says
This one is freaking awesome.. I love Sabudana Wada.. Gonna try soon..
Archana says
You said it right! Let me know how you like it
TheMintThief says
That is such a lovely idea to bake them and make them healthier ?I'm a big fan of sabudana vadas, but never tried making them.. This post gives me some motivation ?
Archana says
Thank you Nafisa. So Not really baking them, still cooking on stove stop just not deep frying.
TheMintThief says
Sorry my bad Archana.. I'm just thinking too much about baking these days?
Archana says
Haha, I think cake all the time ?
Divya Deepak Rao says
Looks so delicious Archana:) That gorgeous golden brown makes me want to run and soak some sabudana! The chutney looks awesome too:)
I too adopt the same technique:)
Archana says
Thank you Divya! That chutney required no cooking or blender. So super simple to make and goes very well with the hot spicy vadas.
Laura @ Feast Wisely says
Lovely introduction to your blog Archana - these look like tasty little balls of goodness.....
Archana says
Thank you Laura! They are indeed very tasty!
Laura @ Feast Wisely says
And love that you are encouraging your readers to use ghee - so much better for you than vegetable oils.....do you also use coconut oil?
Archana says
Yes I love ghee, I make my own batch every month. And Yes I use coconut and avocado oils.
Laura @ Feast Wisely says
Wow making your own ghee - that's impressive!
Archana says
It is actually super easy Laura - check out my blog on that https://ministryofcurry.wordpress.com/2015/12/10/homemade-ghee/
Laura @ Feast Wisely says
Thanks my husband makes the yoghurt in our house so I just sent him the recipe to check out!
Archana says
Great! Let me know how you like it! Thank you Laura
Utkarshini Khanna says
Thanks to you my fasting menu is set for sunday! And, thankyou for giving me an alternative to deep frying!! Don't have to worry about muffin tops now lol
Archana says
YAY! Happy fasting. Let me know how you like them
babita varde says
Tried it , v nice
Archana says
Thank you Babita! I am so glad you liked them. Happy Ganesh chaturthi!!
Fatma Amin says
I have never tried sabudana . I don't like it very much . But this seems interesting & worth-to-try . I'll be glad if u take a halt at my blog too. I'm also a cook . I love to cook nonveg . Plus I'm a great foodie aswell. Thanks for sharing this wonderful post
Archana says
Thank you Fatima! I will love to check out your blog. Always looking for new recipes
Fatma Amin says
Thank u for your kindness
Arohii says
These look super delicious !!
Archana says
Thank you Arohii
Cumin&Curryleaf says
Love this no fry version??thanks! Will try it soon!
Archana says
Thank you Ariel! Please let me know how you like them.
thefriendlyepicurean says
Beautiful photography! Love these!
Archana says
Thank you Jyothi! I love them to make and to eat 🙂