Sabudana Vada
West Indian • Eggetarian
How to Make Sabudana Vada (Traditional & Healthy Version)
Sabudana Vada, a classic snack from the western regions of India, particularly Maharashtra, is a beloved treat during fasting periods like Navratri and Shivratri. Made primarily from sabudana (tapioca pearls), potatoes, and peanuts, these crispy fritters are known for their unique texture and comforting flavors. Traditionally deep-fried, Sabudana Vada is enjoyed with a side of dahi (yogurt) or phalahari chutney, making it a staple during vrat (fasting) and festive occasions. This dish is not only delicious but also offers a wonderful balance of taste and nutrition. The vadas are crunchy on the outside and soft on the inside, with hints of green chilli, ginger, and coriander. Sabudana Vada is an excellent vegetarian snack option that can be made healthier by opting for shallow frying or air-frying. Its popularity spans across Maharashtra, Gujarat, and other parts of West India, where it is often served at family gatherings and puja celebrations. Sabudana Vada is an ideal choice for those seeking a light, satisfying snack that fits well into calorie-controlled diets. With its gluten-free base and use of wholesome ingredients, it is widely appreciated by health-conscious food lovers and those observing fasting rituals in India.
Ingredients(for 2 medium vadas per serving)
- 1 cup Sabudana (tapioca pearls) (Soaked for 4-6 hours)
- 2 medium Aloo (potatoes) (Boiled and mashed)
- 1/4 cup Moongfali (peanuts) (Roasted and coarsely crushed)
- 2 Green chilli (Finely chopped)
- 1 tsp Ginger (Grated)
- 2 tbsp Coriander leaves (Chopped)
- to taste Sendha namak (rock salt) (Preferred for fasting)
- 1 tsp Lemon juice - optional
- 1/2 tsp Cumin seeds (jeera)
- 2-3 tbsp Oil (For shallow frying; use peanut or sunflower oil)
Instructions
- 1
Rinse sabudana thoroughly and soak in water for 4-6 hours until soft. Drain excess water completely.
5 minutes
Ensure sabudana is not sticky; press between fingers to check softness.
- 2
Boil and mash the potatoes. Roast peanuts, remove skins, and coarsely crush them.
5 minutes
Use a mortar-pestle for peanuts to retain crunch.
- 3
In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, green chilli, ginger, coriander leaves, cumin seeds, and sendha namak.
3 minutes
Mix gently to avoid mashy texture; mixture should be moist but hold shape.
- 4
Add lemon juice if desired for tang. Shape mixture into medium-sized round vadas, flatten gently.
3 minutes
Grease palms with oil to prevent sticking while shaping.
Why This Dish is Healthy
This version of Sabudana Vada is made with minimal oil through shallow frying, making it much lower in calories and saturated fat compared to traditional deep-fried methods. Peanuts add plant-based protein and good fats, while potatoes and sabudana provide sustained energy. The inclusion of fresh herbs and spices offers micronutrient benefits. This snack is easy to digest, suitable for fasting, and fits well in vegetarian and gluten-free diets.
Sabudana Vada is naturally gluten-free and vegetarian, making it suitable for diverse diets. Sabudana provides quick carbohydrates for energy, ideal during fasting. Potatoes add potassium, fiber, and vitamins, while peanuts boost protein and healthy fats. The use of green chillies and coriander increases antioxidant content. By shallow frying and limiting oil, this recipe reduces overall fat and calorie intake. It contains no artificial additives, and sendha namak is preferred for its purity during fasting.
Pro Tips
- 💡Tip 1: Soak sabudana properly and drain excess moisture to prevent sticky vadas.
- 💡Tip 2: Use sendha namak during fasting for authentic taste.
- 💡Tip 3: Add lemon juice for a fresh, tangy flavor and enhanced taste.
Storage & Serving
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in an air fryer for best texture. Avoid microwaving to retain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 140.0 kcal |
