Vrat Sabudana Vada Recipe | How to make Vrat Sabudana Vada at Home | East Vrat Breakfast Recipe – Step By Step with Images and Video.
Sabudana Vada is a crispy and delicious Indian snack traditionally enjoyed during fasting days like Navratri, Ekadashi, or Shivratri. Made with soaked tapioca pearls (sabudana), mashed potatoes, roasted peanuts, and fasting-friendly spices, this Maharashtrian delicacy is light yet filling. What makes it truly special is its perfect balance of texture—crunchy on the outside and soft on the inside.
Whether you’re observing a fast or simply craving a wholesome tea-time snack, sabudana vada is a flavorful and satisfying choice. In this recipe, we’ll guide you step-by-step to make non-greasy, non-bursting vadas using either traditional shallow frying or a healthier appe pan method—so you can enjoy guilt-free indulgence during your vrat or any day you like!
Ingredients of Vrat Sabudana Vada Recipe
Vrat Sabudana Vada Recipe Video
Vrat Sabudana Vada Recipe | How to make Vrat Sabudana Vada at Home | East Vrat Breakfast Recipe
Materials
- Sabudana – 1 cup
- Potato – 2 pcs
- Chopped Green Chilli – 3 Pcs
- Rock Salt
- Black Pepper Powder – 1 tsp
- Cumin – 1/2 tsp
- Chopped Ginger – 1 tsp
- Peanut Powder – 4 tbsp
- Rajgira Vrat Atta – 2 tbsp
- Oil
Instructions
- Wash and Soak the Sabudana: Take 1 cup of medium-sized sabudana (sago/tapioca pearls). Wash it 2–3 times thoroughly to remove all dirt and starch. Then soak in just enough water to moisten the sabudana (not submerge). Let it sit for 2–3 hours. This ensures soft, non-sticky pearls—essential for non-bursting vadas.
- Drain Moisture Properly: Once soaked, place the sabudana in a sieve or strainer for 10 minutes. This air-dries the pearls further and removes excess moisture, reducing oil absorption and preventing bursting during frying.
- Boil and Prepare Potatoes: Take 2 medium-sized potatoes, boil them in advance, and allow them to cool completely before use. Avoid hot or just-boiled potatoes, as they contain moisture, which can cause the vadas to break or become soggy.
- Mash Potatoes into Sabudana: Transfer the air-dried sabudana into a mixing bowl and add the cooled, mashed potatoes to it. This forms the base of your vada dough.
- Add Green Chilies and Ginger: Add 2–3 finely chopped green chilies and 1 teaspoon of grated ginger for flavor. Adjust the quantity based on your spice preference.
- Season with Fasting-Friendly Spices: Add rock salt (sendha namak) as per taste, 1 teaspoon black pepper powder, and ½ teaspoon cumin seeds. These ingredients bring authentic vrat (fasting) flavor to the vadas.
- Incorporate Roasted Peanut Powder: Take roasted peanuts, allow them to cool completely, and grind them into a coarse powder. Add 2–3 tablespoons to the mixture. This helps with binding and adds crunch and flavor.
- Add Binding Flour (Rajgira or Other Fasting Flour): To help bind the mixture and absorb excess moisture, add 1–2 tablespoons of rajgira flour (amaranth flour). You can also use water chestnut flour (singhara), buckwheat (kuttu), or powdered samak rice as alternatives.
- Add Fresh Coriander and Mix Everything: Add a generous amount of finely chopped coriander leaves. Mix the entire mixture gently but thoroughly to form a smooth, firm dough.
- Shape the Vadas: Grease your hands with ghee or oil. Take small portions of the dough, roll them into balls, and flatten gently into discs (like tikkis). Ensure the edges are smooth and crack-free to avoid oil absorption or bursting.
- Shallow Frying Method: Heat oil in a pan on medium heat. Ensure the oil is hot but not smoking. Gently place the vadas into the pan. Do not disturb them until they firm up slightly from the bottom.
- Flip and Fry Until Golden Brown: Once the vadas are firm, flip them carefully and continue frying on both sides until golden brown and crisp. Remove and drain on paper towels.
- Second Batch – Follow Same Technique: Repeat frying with the remaining vadas. Maintain medium heat throughout for even cooking and a beautiful golden crust.
- Oil-Free Cooking Option – Appe Pan: For a healthier version, grease an appe (paniyaram) pan, and place small round-shaped vada balls in each mould. Cook on medium heat, turning occasionally until all sides are golden and crisp.
- Serve and Enjoy: Serve hot with vrat-friendly green chutney and fried green chilies. The vadas will be crunchy outside, soft inside, and not greasy—perfect for fasting or any time you want a light, delicious snack.
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Vrat Sabudana Vada Recipe – Step By Step
1. Wash and Soak the Sabudana: Take 1 cup of medium-sized sabudana (sago/tapioca pearls). Wash it 2–3 times thoroughly to remove all dirt and starch. Then soak in just enough water to moisten the sabudana (not submerge). Let it sit for 2–3 hours. This ensures soft, non-sticky pearls—essential for non-bursting vadas.
2. Drain Moisture Properly: Once soaked, place the sabudana in a sieve or strainer for 10 minutes. This air-dries the pearls further and removes excess moisture, reducing oil absorption and preventing bursting during frying.
3. Boil and Prepare Potatoes: Take 2 medium-sized potatoes, boil them in advance, and allow them to cool completely before use. Avoid hot or just-boiled potatoes, as they contain moisture, which can cause the vadas to break or become soggy.
4. Mash Potatoes into Sabudana: Transfer the air-dried sabudana into a mixing bowl and add the cooled, mashed potatoes to it. This forms the base of your vada dough.
5. Add Green Chilies and Ginger: Add 2–3 finely chopped green chilies and 1 teaspoon of grated ginger for flavor. Adjust the quantity based on your spice preference.
6. Season with Fasting-Friendly Spices: Add rock salt (sendha namak) as per taste, 1 teaspoon black pepper powder, and ½ teaspoon cumin seeds. These ingredients bring authentic vrat (fasting) flavor to the vadas.
7. Incorporate Roasted Peanut Powder: Take roasted peanuts, allow them to cool completely, and grind them into a coarse powder. Add 2–3 tablespoons to the mixture. This helps with binding and adds crunch and flavor.
8. Add Binding Flour (Rajgira or Other Fasting Flour): To help bind the mixture and absorb excess moisture, add 1–2 tablespoons of rajgira flour (amaranth flour). You can also use water chestnut flour (singhara), buckwheat (kuttu), or powdered samak rice as alternatives.
9. Add Fresh Coriander and Mix Everything: Add a generous amount of finely chopped coriander leaves. Mix the entire mixture gently but thoroughly to form a smooth, firm dough.
10. Shape the Vadas: Grease your hands with ghee or oil. Take small portions of the dough, roll them into balls, and flatten gently into discs (like tikkis). Ensure the edges are smooth and crack-free to avoid oil absorption or bursting.
11. Shallow Frying Method: Heat oil in a pan on medium heat. Ensure the oil is hot but not smoking. Gently place the vadas into the pan. Do not disturb them until they firm up slightly from the bottom.
12. Flip and Fry Until Golden Brown: Once the vadas are firm, flip them carefully and continue frying on both sides until golden brown and crisp. Remove and drain on paper towels.
13. Second Batch – Follow Same Technique: Repeat frying with the remaining vadas. Maintain medium heat throughout for even cooking and a beautiful golden crust.
14. Oil-Free Cooking Option – Appe Pan: For a healthier version, grease an appe (paniyaram) pan, and place small round-shaped vada balls in each mould. Cook on medium heat, turning occasionally until all sides are golden and crisp.
15. Serve and Enjoy: Serve hot with vrat-friendly green chutney and fried green chilies. The vadas will be crunchy outside, soft inside, and not greasy—perfect for fasting or any time you want a light, delicious snack.
