Sabudana Vada Recipe | Fasting Sabudana Vada Recipe | Sabudana & Potato Vada with Chutney
Updated: Jan 25
My sister-in-law showed me how to make these delicous vada on my recent trip to Orlando and I coud see how they could easily become a family favourite!
These simple, delicous, golden nuggets of soft potato and tapioca or sago are a mouth pleaser! And the chutney just makes them even better! Go ahead and indulge!
Sabudana Vada Recipe with Chutney Active Cooking Time: 1 Hour (Approx)
Plus Soaking & Cooling Time
Makes 23-25 Vada INGREDIENTS
1 1/4 Cups Medium Sabudana or Tapioca Pearls
500g Potatoes (About 4 Medium Potatoes)
1/2 Cup or 80g Raw Peanuts r
3-5 Green Chilis
2 tsp Grated Ginger
1/4 Cup Chopped Coriander
1/2 Lime, Juiced
1 1/2 - 2 tsp Pink Himalayan, Sea or Rock Salt
1/4 Cup or 20g Fresh/Frozen Shredded Coconut (optional)
1/2 tsp Sugar
Oil for Deep Frying
1/2 Cup Coarsely Chopped Coriander (Washed and dried)
1/4 tsp Ginger Paste
3-5 Green Chilis
1 1/2 - 2 tsp Lemon Juice
1/4 tsp Sugar
1/4 tsp Cumin Powder
1/2 tsp Salt
A little Sev, Ghathia or Daria (Dry Roasted Chickpeas) to Thicken the Chutney
2 Small Ice Cubes
Rinse the sabudana (tapioca pearls) to gently clean them. Then soak them in warm to hot water (cover by at least an inch of water). Let this sit for 3-4 hours. The sabudana will absorb the water, so add more if needed.
Meanwhile, steam the potatoes with the skin on. You can boil them or put them in a pressure cooker to steam for 25 minutes. Let them cool and then peel them.
The sabudana is ready when it is pressed between your fingers and is soft. Drain any excess water and put the sabudana aside.
Using a potato ricer or masher, mash the potatoes & add to the sabudana.
Dry roast the raw peanuts in a frying pan, shaking the pan to make sure they don’t burn. When you can peel the skin off of a peanut, remove the pan from the heat and let the nuts cool completely. Then remove the skin from the peanuts and grind them coarsely in a grinder or a pestle and mortar. Add this to the mixture.
Add the remaining ingredients to the mixture and gently mix it by hand. Don’t squeeze the mixture otherwise it will make it gluey. Gently mix it as shown in the video.
Taste the mixture and adjust any seasonings as needed. They shouldn't be too spicy as the chutney will add extra flavour to the vada.
You can refrigerate the mixture at this point, or shape the vada before refrigerating.
To shape the vada equally, use a medium-sized mashed potato scoop to measure the amount of the mixture.
Then oil your hands and shape each ball into discs. Refridgerate the discs as they will come out more crisp once cooled. You can even leave them in the fridge for a few days.
To fry them, place some oil in a frying pan and heat it up on a medium heat. You don’t want to have the oil too hot so that the vada brown too quickly, or too low as the vada will become greasy.
Fry the vada until they are golden in colour. Then remove them to a tray lined with paper towels.
To make the chutney, chop the coriander coarsely. Add this to your blender with the remaining ingredients and blend until smooth. Taste and adjust seasonings as needed.