Sabudana Vada Recipe – Easy Sago Fritters with Onion & Ginger

Last Updated on 2 months by Neha Deshmukh

Sabudana Vada Recipe – Easy Sago Fritters with Onion & Ginger

Hey everyone! If you’re craving a crispy, flavorful snack, you have to try these Sabudana Vada. They’re these little fritters made with sago pearls, and honestly, they’re addictive. I first made these when I was trying to find something to make during a fasting period, and they’ve been a family favorite ever since. They’re surprisingly easy to make, and perfect for a quick evening tea or a festive treat. Let’s get cooking!

Why You’ll Love This Recipe

These Sabudana Vada are more than just a snack; they’re a little piece of Indian comfort food. They’re wonderfully crispy on the outside, soft and slightly chewy on the inside, and packed with flavor from the onions, ginger, and green chilies. Plus, they’re naturally gluten-free and can easily be made vegan! They’re also a fantastic option when you’re looking for something to enjoy during fasting days (like Navratri).

Ingredients

Here’s what you’ll need to make these delicious Sabudana Vada:

• ½ cup sabudana (sago/javvarisi)
• 1 big onion, finely chopped
• 2 green chilies, finely chopped
• ½ inch ginger, grated
• 1 carrot, grated
• 1 tbsp rice flour
• 2 tbsp coriander leaves, chopped
• Few curry leaves, chopped
• Salt as needed
• Cooking oil as needed

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Sabudana/Sago: There are different types of sabudana available. Small pearl sabudana tends to give a better binding. The quality matters too – look for pearls that aren’t broken.
• Rice Flour: Rice flour helps bind the vadas. You can substitute it with cornstarch if you prefer, using the same quantity (1 tbsp).
• Spice Levels: Feel free to adjust the green chilies to your liking! Some people like a little extra kick, while others prefer it mild. My grandma always added a pinch of red chili powder too, for colour and a little extra heat.
• Onion: I prefer using a regular white onion, but you can experiment with red onion for a slightly different flavour.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the vadas!

1. First, soak the sabudana in water for at least 4 hours, or even overnight. You’ll know it’s ready when the pearls have doubled in volume and become soft and translucent.
2. Drain the soaked sabudana completely. This is super important! Excess water will make the vadas fall apart.
3. Grind the drained sabudana into a coarse paste. Don’t add any extra water while grinding – we want it to be slightly grainy, not smooth.
4. In a large bowl, combine the ground sabudana with the chopped onion, green chilies, grated ginger, grated carrot, rice flour, coriander leaves, curry leaves, and salt. Mix everything well.
5. Grease your hands with a little oil. This prevents the mixture from sticking. Now, shape the mixture into small, flat patties – about 2 inches in diameter.
6. Heat oil in a pan over medium heat. Once the oil is hot enough (test with a tiny piece of the mixture – it should sizzle), carefully drop the vadas into the oil.
7. Fry the vadas on medium heat until they turn golden brown and crispy, about 3-4 minutes per side. The onions should be beautifully golden too!
8. Remove the vadas from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sabudana Vada:

• Don’t skip the soaking! Properly soaked sabudana is key to a good texture.
• Drain, drain, drain! Seriously, get rid of all the excess water.
• Medium heat is your friend. Frying on high heat will burn the outside before the inside is cooked.
• Test the oil temperature. A small piece of mixture should sizzle gently when dropped into the oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use a plant-based cooking oil like sunflower or canola oil.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: Add a pinch of red chili powder or a dash of cayenne pepper for extra heat.
• Festival Adaptations: During Navratri or other fasting periods, make sure to use sendha namak (rock salt) instead of regular salt. My friend’s mom always adds a little bit of roasted cumin powder during fasting.

Serving Suggestions

Sabudana Vada are best served hot and crispy! They’re delicious on their own, or with a side of:

• Tomato ketchup (a classic!)
• Mint-coriander chutney
• Sweet tamarind chutney
• A cup of hot chai

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a pan or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

What is Sabudana and where can I find it?

Sabudana, also known as sago or javvarisi, are small pearl-like balls made from the starch of tapioca roots. You can find them in most Indian grocery stores, and often in the international aisle of larger supermarkets.

Can I make Sabudana Vada without onion and ginger?

Yes, absolutely! You can omit the onion and ginger if you prefer. Just add a little extra grated carrot or other vegetables for texture and flavour.

How do I prevent the Sabudana Vada from breaking apart while frying?

Make sure the sabudana is properly soaked and drained, and that you’ve added enough rice flour to bind the mixture. Also, be gentle when shaping the vadas.

Can I air fry Sabudana Vada?

Yes, you can! Preheat your air fryer to 180°C (350°F). Lightly brush the vadas with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

How long can Sabudana Vada be stored?

They’re best eaten fresh, but can be stored in an airtight container at room temperature for up to a day. Reheating is recommended to restore crispness.

Enjoy making these Sabudana Vada! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!