Homemade Sabudana Vada (Deep Fried & Air Fryer Method)
Crispy golden sabudana vada(tikki) made with sago, boiled potatoes, spices and fresh herbs. They can be deep fried and air fried. Pair with green chutney and masala chai for the perfect bite!
Servings: 20 vada
Ingredients
- 1 cup sabudana sago pearls(I use Deep brand from indian stores)
- 2 cup potatoes(boiled, peeled and mashed) measure after mashing (I use russet potatoes)
- ½ cup raw peanuts
- 1 teaspoon ginger finely chopped
- 8-10 curry leaves finely chopped
- 2 tablespoon fresh cilantro finely chopped
- 4-6 green chillies(hot!) finely chopped, adjust quantity to taste (I use indian chilies, sub with thai bird chilies or serraro peppers)
- 1.5 teaspoon rock salt sendha namak
- ½ tablespoon fresh lemon juice
Spices
- ¾ teaspoon cumin seeds
- ½ teaspoon ground black pepper
Instructions
Preparing The Sabudana
- Start the process at least 6–8 hours ahead, or preferably the night before you want to make the vadas.
- Take the dry sabudana in a bowl and bring it to your kitchen sink. Wash them 2–3 times under running water. While washing, gently rub the grains between your fingers, similar to how we wash rice. This helps remove excess starch and prevents them from sticking later.
- After washing, place the sabudana in a wide bowl. Add water in a 1:1 ratio (equal amounts of sabudana and water). For example, if you use 1 cup sabudana, add 1 cup water. Leave the bowl covered to soak for at least 6 hours or overnight.
- After soaking, you will notice that most of the water is absorbed and the sabudana looks plump. Check for doneness by pressing a pearl between your thumb and index finger and it should feel completely soft without any hard center.
- Invert the soaked sabudana in a colander and let it rest for 10–15 minutes so that any extra water drains away. Now the sabudana is ready to use.
Preparing Potatoes and Peanuts:
- Boil the potatoes until fork tender but not overly soft. Peel the skin and let them cool completely. Cooling is important so the potatoes don’t release moisture while mixing. Once cooled, mash them into a fine, crumbly texture without any big lumps.
- In a skillet or pan, dry roast the raw peanuts on medium heat. Roast until their skins loosen and they give off a nutty aroma. Allow them to cool to the touch.Once cooled, rub the peanuts between your palms to remove the skins.
- Transfer the roasted peanuts to a blender or food processor and pulse them into a coarse powder. Do not grind too fine; a coarse texture adds crunch to the vadas.
Mixing the Dough and Shaping the Vadas
- In a large wide bowl, add the soaked and drained sabudana, mashed potatoes, chopped green chilies, chopped ginegr & cilantro,lemon juice and curry leaves (if using). Sprinkle in the cumin seeds, freshly ground black pepper, and salt to taste.
- Gently mix everything together using your hands or a spoon. Combine just enough to bring it all together into a soft dough. Avoid squishing or kneading the mixture too hard, otherwise the vadas will turn dense and heavy.
- Keep aside about one tablespoon of the mixture. We will use this for testing before frying the full batch.
- Divide the dough into 18-20 equal portions. If you prefer, you can measure about 50 grams per portion using a kitchen scale.
- To shape the vadas, lightly oil your palms. Take one portion of dough and roll it into a ball, then gently flatten it into a small patty. Do not press too hard. Dont made too thick or too thin patties. Keep the edges smooth so they don’t break while frying.
- Shape all the portions in the same way and place them on a plate, ready for cooking.
Deep Frying Method
- Heat 2–3 inches of oil in a deep skillet or kadhai over medium heat. If you are using a candy thermometer, the oil should reach 170–180°C (340–355°F).
- To check both the oil temperature and the dough consistency, first fry the small test portion we set aside earlier. If it holds shape and doesn’t spread in the oil, your dough is just right. If it spreads, add a little more mashed potato to the dough to bind it better. Also, the vada should not sink heavily to the bottom or sizzle too aggressively in the oil.
- Once the oil is ready, carefully slide in 3–4 shaped vadas at a time. Do not overcrowd the pan.
- The right technique to make crispy sabudana vada is that you basically put the vada in hot oil, and then you reduce the flame to medium so that they get cooked well inside and then you increase the flame and let them crisp on outside. Fry them undisturbed at first, then cook until golden brown and crispy, about 4–6 minutes.
- Avoid flipping in the beginning. They will start floating on their own when they are ready. This helps prevent them from sticking or breaking apart.
- When done, remove the vadas using a slotted spoon and place them on paper towels to drain excess oil. Serve warm.
Air Fryer Method
- Preheat the air fryer to 190°C (375°F) for 5 minutes.
- Lightly brush or spray oil on both sides of the shaped vadas.
- Arrange them in a single layer in the basket, making sure they don’t touch each other so hot air can circulate evenly. (In my 5.5 qt air fryer, about 5 vadas fit at a time.)
- Air fry for 12–15 minutes, flipping halfway through and brushing with a little more oil to help crisp them evenly.
- Cook until golden brown and crispy. Remove carefully using a spatula.Serve warm with green chutney and chai.