Sabudana vada recipe (baked) with step-by-step pictures. These crispy sabudana vadas are a delicious treat, baked instead of deep-frying, making it an almost guilt-free treat!
Sabudana vada or sago vada is a sumptuous and delicious, deep fried snack popular in Maharashtra, India. These vadas are crispy, crunchy, and a little spicy everything you’d want in a snack. Sabudana vada is mostly consumed for fasts ( vrat), however, they are an excellent any time snack as well. These sabudana vadas are one of the most popular sabudana breakfast recipes .
I tried sabudana vada for the first time in my office canteen for breakfast. It is prepared often on Thursday’s since it a day of abstinence from meat/seafood for Maharashtrians. I fell in love with these vadas that were crunchy on the outside and melt in the mouth on the inside. Sweetened yogurt and green chutney make for a great accompaniment to these vadas! So sometimes there would be vadas or else plain khichdi .
Also, my Maharashtrian colleague’s would get this for lunch sometimes, half of which I would end up eating 😀 I absolutely love both, the vadas and the khichdi and make it at least once a week for breakfast. It is quite filling and keeps your tummy and soul both sorted and satisfied until lunch!
If you have read my earlier posts, you know how much I dislike deep frying anything, although I enjoy having them outside 😀 I still try to avoid it at home wherever I can simply by baking, like these baked veg Manchurians . Baking always takes more time but so much healthier with no compromise in taste and texture. That is pretty satisfying, don’t you think? When you can enjoy all your favorite things without all the guilt?
- Ingredients needed to make these sabudana cutlets
- Baked sabudana tikki
- How to soak sabudana?
- If you enjoyed these sabudana patties, you may also like these Indian breakfast recipes
- How to make sabudana vada (baked & in the air-fryer) – Step by step instructions
- Sabudana Vada Recipe (Baked) | How To Make Sabudana Vada
Ingredients needed to make these sabudana cutlets
You will need;
- Sabudana known as tapioca pearls in English
- Boiled and mashed potatoes,
- Coarsely crushed roasted peanuts
- Cumin seeds
- Ginger
- Green chillies
- Salt, and sugar
- Lime or lemon juice
- Cilantro
- And some oil or oil spray
Baked sabudana tikki
It is super easy to make sabudana vada at home. Simply mix soaked and drained sabudana with mashed potatoes, coarsely crushed peanuts, and some seasonings.
Mix and shape as patties. Now, traditionally, these are then deep-fried. But, I’ve found that baking these vadas gives results that are on par with the fried ones. They do take a tad bit of time to bake, but I don’t think that is such a big deal! Plus baking also makes these sabudana vadas less oily.
How to soak sabudana?
I follow a simple norm to soak sabudana, which always gives me perfectly soaked and drained sabudana, not too hard nor mushy. I use the same measuring cup to measure out the sabudana and use the same cup to soak it. So, if I measure out 1/2 cup of sabudana, I use 1/2 cup of water to soak it. Always, turns out perfect!
You will have the perfect, non-sticky sabudana khichdi that way too! S abudana soaking time ranges anywhere from 3 hours to overnight. You can soak it in the night, leave it in the refrigerator and use it in the recipe the next morning.
- Hariyali sabudana khichadi, a twist to your regular khichdi
- Aloo Paratha
- Soft idli with sambar and coconut chutney
How to make sabudana vada (baked & in the air-fryer) – Step by step instructions
Step 1: Soak tapioca pearls
Wash 1/2 cup of sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers.
Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft.
If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for a few more hours.
Step 2: Roast peanuts
Dry roast 1/2 cup of raw peanuts in a skillet, remove the skin and transfer to the blender and make a coarse powder.
Step 3: Mixture for sabudana tikki
Add two mashed potatoes, soaked sabudana, coarse peanut powder, 2-3 chopped green chilies, 1/2 teaspoon cumin seeds, 1/2-inch peeled and minced ginger root, juice of half a lime, 1 teaspoon sugar, a pinch of salt, 3 tablespoons chopped cilantro in a mixing bowl.
Mix it well to form a dough. Adjust spices as per your preference. I do not add a lot of chillies, as my son enjoys this, so the spice levels are low.
Step 4: Make sabudana patties
Preheat the oven to 425 ° F. Grease your palms and make the vada’s/patties, transfer them to a baking tray lined with greased parchment paper/aluminum foil. Brush each vada with oil or oil spray.
Step 5: Bake
Oven:
Bake at 425 ° F. Flip the vada gently with the help of a spatula or fork after about 30-35 mins when it turns golden brown on top, brush with more oil if required and let the other side turn golden brown too. That will take another 20-25 minutes.
So it will take about a total of an hour approx, depending on the thickness of your vada. Keep checking at frequent intervals during the baking process. Serve hot with sweetened yogurt and green chutney .
Air-fryer:
I’ve also tried baking sabudana vada in my air fryer, and it works beautifully, plus takes half the time that it takes in the oven, except if you are making 2 batches. To fry these vadas in the air fryer, preheat the air fryer at 350 ° F for 5 minutes. Brush vadas with oil or oil spray and place in the air fryer basket. Air-fry at 350 ° F for about 20 minutes, flipping once midway. Air fry for another 2 minutes for a darker color.
So that’s how I made these healthy baked sabudana vada’s. They were warm & crunchy even after the 20 minutes it took me to take all the pictures.
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Sabudana Vada Recipe (Baked) | How To Make Sabudana Vada
Ingredients1x2x3x
- 1/2 cup sabudana (tapioca pearls), after soaking it will be about 1 & 1/2 cup
- 2 medium boiled potatoes, about 1 & 3/4 cup of mashed potatoes
- 1/2 cup peanuts
- 2-3 green chillies, as per desired heat
- 1/2 tsp cumin seeds
- 1 inch ginger, peeled and grated
- Juice of half a lime
- 1 tsp sugar, adjust as per desired sweetness
- salt to taste
- 3 tbsp finely chopped cilantro
- Oil, as required
Instructions
- Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
- Dry roast the peanuts in a skillet, remove the skin and transfer to the blender and make a coarse powder.
- Transfer the mashed potatoes, soaked sabudana, coarse peanut powder and all the remaining ingredients except the oil in a mixing bowl. Mix it well to form a dough. Adjust spices as per your preference. I do not add a lot of chillies, as my son enjoys this, so the spice levels are low.
- Preheat the oven to 425° F. Grease your palms and make the vada’s/ patties, transfer them to a baking tray lined with greased parchment paper/aluminum foil. Brush each vada with oil or oil spray.
- Oven: Bake at 425° F. Flip the vada gently with the help of a spatula or fork after about 30-35 mins when it turns golden brown on top, brush with more oil if required and let the other side turn golden brown too. That will take another 20-25 minutes. So it will take about a total of an hour approx, depending on the thickness of your vada. Keep checking at frequent intervals during the baking process.
- Air-fryer: I’ve also tried baking sabudana vada in my air fryer, and it works beautifully, plus takes half the time that it takes in the oven, except if you are making 2 batches. To fry these vadas in the air fryer, preheat the air fryer at 350 ° F for 5 minutes. Brush vadas with oil or oil spray and place in the air fryer basket. Air-fry at 350 ° F for about 20 minutes, flipping once midway. Air fry for another 2 minutes for a darker color.
- Serve hot with sweetened yogurt and green chutney.
Notes
Sabudana Vada Recipe (Baked) | How To Make Sabudana Vada
Ingredients
- 1/2 cup sabudana (tapioca pearls), after soaking it will be about 1 & 1/2 cup
- 2 medium boiled potatoes, about 1 & 3/4 cup of mashed potatoes
- 1/2 cup peanuts
- 2-3 green chillies, as per desired heat
- 1/2 tsp cumin seeds
- 1 inch ginger, peeled and grated
- Juice of half a lime
- 1 tsp sugar, adjust as per desired sweetness
- salt to taste
- 3 tbsp finely chopped cilantro
- Oil, as required
Instructions
- Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
- Dry roast the peanuts in a skillet, remove the skin and transfer to the blender and make a coarse powder.
- Transfer the mashed potatoes, soaked sabudana, coarse peanut powder and all the remaining ingredients except the oil in a mixing bowl. Mix it well to form a dough. Adjust spices as per your preference. I do not add a lot of chillies, as my son enjoys this, so the spice levels are low.
- Preheat the oven to 425° F. Grease your palms and make the vada’s/ patties, transfer them to a baking tray lined with greased parchment paper/aluminum foil. Brush each vada with oil or oil spray.
- Oven: Bake at 425° F. Flip the vada gently with the help of a spatula or fork after about 30-35 mins when it turns golden brown on top, brush with more oil if required and let the other side turn golden brown too. That will take another 20-25 minutes. So it will take about a total of an hour approx, depending on the thickness of your vada. Keep checking at frequent intervals during the baking process.
- Air-fryer: I’ve also tried baking sabudana vada in my air fryer, and it works beautifully, plus takes half the time that it takes in the oven, except if you are making 2 batches. To fry these vadas in the air fryer, preheat the air fryer at 350 ° F for 5 minutes. Brush vadas with oil or oil spray and place in the air fryer basket. Air-fry at 350 ° F for about 20 minutes, flipping once midway. Air fry for another 2 minutes for a darker color.
- Serve hot with sweetened yogurt and green chutney.
Notes
This vegan hot and sour soup is a classic Indo-Chinese soup, with a perfect balance of heat and tang from all those oriental flavors! Skip takeout, and make this comforting soup at home instead. It is so easy and is ready under 30 minutes!
As the temperatures drop, one really craves warm and comforting food! What better than a bowl of piping hot soup?? Nothing else shouts comfort than this age-old remedy. Today I’m sharing one of my many favorite soup recipes- hot and sour soup , which is yet another classic and much loved Indo-Chinese soup by one and all!
This easy hot and sour soup recipe comes together fairly quickly once you have prepped all your veggies. The moment you dig into this hot spicy soup , your taste buds are awakened by the tiny bits of ginger and garlic, along with the heat and tang from all those oriental flavors!
- HOT AND SOUR SOUP INGREDIENTS | WHAT’S IN HOT AND SOUR SOUP?
- HOW TO MAKE HOT AND SOUR SOUP (VEGAN) AT HOME?
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- STEP BY STEP INSTRUCTIONS TO MAKE EASY HOT AND SOUR SOUP, INDIAN CHINESE STYLE
- HOW TO MAKE HOT AND SOUR SOUP, INDIAN CHINESE STYLE?
- Hot & Sour Soup (Vegan, Indian Chinese Style)
HOT AND SOUR SOUP INGREDIENTS | WHAT’S IN HOT AND SOUR SOUP?
- The ingredients that lend the heat in this soup are chilli sauce (red or green), chopped green chillies and pepper while vinegar adds to the sour flavor
- Then, of course, there is the quintessential soy sauce, without which most Chinese dishes are incomplete.
- You will also need the aromatics -ginger and garlic.
- And since this is a vegetarian soup, you will need loads of veggies like cabbage, carrot, green beans. You can use any veggies of your choice. Mushrooms, corns, snap peas, bell peppers, along with some tofu etc would all be great additions.
HOW TO MAKE HOT AND SOUR SOUP (VEGAN) AT HOME?
To make this delicious soup, I’d advice prepping up your ingredients first.
Chop all your veggies, mince ginger and garlic and set aside.
Heat oil, then saute minced ginger, garlic, and green chillies. Add in all the veggies next, stir-fry briefly until tender crisp. Then add water or stock and the sauces. Mix well and bring to a boil.
Add cornstarch slurry, cook until the soup thickens. Finish it off with a dash of vinegar. Dish out and garnish with scallion greens.
I know you get these hot and sour soup mix easily in stores, but trust me, nothing beats a bowl of piping hot, freshly made homemade soup! This oriental hot and sour soup recipe is truly satisfying and makes for a light and filling weeknight dinner meal. I hope you give it a try!
- Sweet corn vegetable soup, Indian Chinese Style
STEP BY STEP INSTRUCTIONS TO MAKE EASY HOT AND SOUR SOUP, INDIAN CHINESE STYLE
1.Heat oil in a wok/heavy bottomed pan, add ginger, garlic, and finely chopped green chillies, saute on medium-high heat until aromatic.
2.In go all the veggies next except for the scallions, stir-fry for 1-2 minutes.
3.Next add chopped scallions, saute for 30 seconds
4.Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper powder. Bring to a boil, cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.
5.Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilli sauce on the side.
NOTES
1.Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.
2.For hot and sour chicken soup: Add in some cooked shredded chicken along with the veggies.
3.For szechuan hot and sour soup- Add in a tablespoon or so of szechuan sauce along with other sauces.
4.Adjust the amount of chilli sauce and vinegar as per desired heat and tang.
5.Ching’s dark soy sauce is the best kind of soy sauce to use in this Indian style Chinese soup. It gives the soup the perfect color and flavor. It is easily available in most Indian stores.
HOW TO MAKE HOT AND SOUR SOUP, INDIAN CHINESE STYLE?
Hot & Sour Soup (Vegan, Indian Chinese Style)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 large garlic cloves, finely grated
- 1 inch ginger, finely minced
- 1 to 2 nos. green chillies, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green beans
- 1/4 cup finely chopped scallions (spring onions), white portion
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped red cabbage
- 2 tbsp dark soy sauce, adjust as per taste
- 1 tsp green/red chilli sauce, adjust as per desired heat
- 1 to 2 tbsp rice wine vinegar/white vinegar, adjust as per taste
- 1 tbsp oil
- 2.5 to 3 cups vegetable stock/water
- 1 tbsp cornflour/cornstarch, mixed with 1/4 cup cold water, add more or less of cornflour depending on the desired thickness
- 1/4 tsp black/white pepper powder
- Handful of scallion greens/ spring onions, for garnishing
- 1/2 tp sugar, optional
- Salt, as required, as the sauces already have salt
Instructions
- Heat oil in a wok/heavy bottomed pan, add ginger, garlic, and finely chopped green chillies, saute on medium-high heat until aromatic.
- In go all the veggies next except for the scallions, stir-fry for 1-2 minutes.
- Next, add chopped scallions, saute for 30 seconds
- Mix well and add vegetable stock or water and the soy sauce, green chili sauce, sugar & pepper powder. Bring to a boil, cook for another 2-3 minutes. Do not overcook the veggies, they should still retain a bite. Stir the cornflour slurry again, as it has a tendency to settle down, and add to the soup, keep stirring until the soup thickens.
- Add the vinegar, mix well, check for seasonings, add salt if required. Serve the soup immediately, garnish with finely chopped scallion greens along with chilli vinegar, soy sauce and chilli sauce on the side.
Notes
- Feel free to use any veggies of your choice, I used whatever I had at hand, you can add more or less of any vegetable.
- For hot and sour chicken soup: Add in some cooked shredded chicken along with the veggies.
- For szechuan hot and sour soup- Add in a tablespoon or so of szechuan sauce along with other sauces.
- Adjust the amount of chilli sauce and vinegar as per desired heat and tang.
- Ching’s dark soy sauce is the best kind of soy sauce to use in this Indian style Chinese soup. It gives the soup the perfect color and flavor. It is easily available in most Indian stores.
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Regards,
Freda
