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Easy Vrat Snack - Sabudana Vada

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Leena Kohli (@leenakohli)
IndianBreakfastSnackSideTea Time SnackFestiveVegetarianGluten-Free

Crispy Sabudana Vada (Sago Patties) – A Perfect Vrat Snack!

Every Navratri, I used to wait for my dear friend to send over a fresh batch of her homemade Sabudana Vadas. Crispy, golden, and full of love — it became a tradition I looked forward to year after year. Her...

Easy Vrat Snack - Sabudana Vada recipe
Prep Time
5hr 0min
Cook Time
30min
Total Time
5hr 30min

Ingredients

4 Servings
(1 serving = 2-3 vadas)
  • sabudana (sago pearls)
    sabudana (sago pearls)
    1cup
  • boiled potatoes, mashed
    boiled potatoes, mashed
    200g
  • green chillies, finely chopped
    green chillies, finely chopped
    2
  • coriander leaves, chopped
    coriander leaves, chopped
    1/4cup
  • roasted peanuts, coarsely crushed
    roasted peanuts, coarsely crushed
    1/4cup
  • red chilli powder
    red chilli powder
    1/2tsp
  • Salt to taste (use sendha namak if fasting)
    Salt to taste (use sendha namak if fasting)
  • Oil, for deep frying
    Oil, for deep frying

How to make Easy Vrat Snack - Sabudana Vada

Soak the Sabudana

  1. Step 1

    Rinse sabudana 2-3 times under running water until it runs clear.

  2. Step 2

    Soak in just enough water to cover them for 4-5 hours or overnight.

  3. Step 3

    Once soft, drain the excess water and let it rest in a colander to remove all moisture.

    Step 1.1: Once soft, drain the excess water and let it rest in a colander to remove all moisture

Prepare the Vada Mixture

  1. Step 1

    In a mixing bowl, combine soaked sabudana, mashed potatoes, chopped coriander, green chillies, roasted ground peanuts, red chilli powder, and salt.

    Step 2.1: In a mixing bowl, combine soaked sabudana, mashed potatoes, chopped coriander, green chillies, roasted ground peanuts, red chilli powder, and salt
  2. Step 2

    Combine thoroughly until the mixture holds its shape.

    Step 2.1: Combine thoroughly until the mixture holds its shape

Shape the Vadas

  1. Step 1

    Grease your hands lightly with oil.

  2. Step 2

    Take small portions of the mixture, roll into balls, and flatten gently into tikkis or patties.

    Step 3.1: Take small portions of the mixture, roll into balls, and flatten gently into tikkis or patties
    Step 3.2: Take small portions of the mixture, roll into balls, and flatten gently into tikkis or patties
    Step 3.3: Take small portions of the mixture, roll into balls, and flatten gently into tikkis or patties

Fry the Vadas

  1. Step 1

    Heat oil in a deep pan or kadai over medium heat.

  2. Step 2

    Test the oil by dropping a small bit of dough—it should sizzle and rise.

  3. Step 3

    Gently slide the vadas into the hot oil, a few at a time. Avoid disturbing them for the first minute to prevent breakage.

    Step 4.1: Gently slide the vadas into the hot oil, a few at a time
  4. Step 4

    Fry until golden brown and crisp on both sides.

    Step 4.1: Fry until golden brown and crisp on both sides
    Step 4.2: Fry until golden brown and crisp on both sides
  5. Step 5

    Transfer to a plate lined with paper towels to absorb excess oil.

    Step 4.1: Transfer to a plate lined with paper towels to absorb excess oil

For Serving

  1. Step 1

    Serve the sabudana vadas hot with coconut chutney, tamarind chutney, green chutney, or ketchup.

Nutrition (per serving)

Calories

128.6kcal (6.43%)

Protein

2.2g (4.4%)

Carbs

20.8g (7.56%)

Sugars

0.6g (1.1%)

Healthy Fat

3.2g

Unhealthy Fat

0.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Well-soaked, well-drained sabudana is the secret to perfect crisp vadas.

  2. Adjust the spice and salt to your preference.

  3. For vrat (fasting), use rock salt and vrat-friendly flours like singhara or rajgira atta—they not only follow fasting rules but also help bind the mixture and prevent the vadas from breaking while frying.

  4. Fry in small batches to maintain oil temperature and get perfectly crisp results.

FAQS

  1. Why is my sabudana vada breaking while frying?

    Vadas may break if there's too much moisture, not enough binding or because the oil wasn’t hot enough while frying.

  2. What should I do if the sabudana vada mixture feels too loose or doesn’t hold its shape?

    If fasting, add a little singhara atta (water chestnut flour) or **rajgira atta (amaranth flour) **to help bind the mixture. If not fasting, you can also use cornflour or regular breadcrumbs as a binding agent. This will help the vadas hold their shape and prevent them from breaking while frying.

  3. Can I make sabudana vada without peanuts?

    Yes, you can skip peanuts or replace them with other fasting-friendly ingredients like grated coconut for added texture.

  4. Can I make sabudana vada without frying?

    Yes, you can shallow fry or air fry them for a healthier option. They may not be as crispy but will still taste great.

  5. What oil is best for frying sabudana vada?

    Any neutral oil with a high smoke point, such as sunflower or vegetable oil, works well for frying sabudana vada.

  6. How do I store leftover sabudana vada?

    Store leftover vadas in an airtight container in the refrigerator. Reheat them in an oven or air fryer to regain crispiness.

  7. Can I prepare the mixture in advance?

    Yes, you can prepare the mixture a few hours in advance and store it in the refrigerator. Shape and fry the vadas just before serving.

  8. Can we reheat the leftover vadas in Microwave?

    Avoid microwaving, as the vadas may turn soggy.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

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