Sabudana Vada (or Javvarisi Vadai as it’s called in some parts of India) is a classic snack that’ll have you coming back for more. Crunchy on the outside, soft and savory on the inside – it’s the perfect tea-time treat or anytime indulgence.
About the Recipe
If you haven’t tried these little bites of heaven yet, you’re seriously missing out. Made with nutty sago pearls, creamy mashed potatoes, aromatic spices and herbs, then deep-fried to perfection – every bite is sheer bliss. Bonus? They’re vegetarian and gluten-free.
Why You’ll Love This Recipe
Where do I start? The contrast between the crunchy exterior and soft interior is just divine. The blend of spices and herbs adds so much flavor without overpowering. And honestly, who can resist those golden, crispy fritters? Making them at home is ridiculously easy too.
Cooking Tips
For perfect sago vadas, be sure to soak the sabudana well until they puff up nicely. Adding mashed potatoes keeps the fritters moist inside. Fry on medium heat for that ideal crispy texture. And most importantly, don’t skimp on those fresh herbs and spices – they’re key.
Serving and Storing Suggestions
These tasty vadas make a wonderful snack or starter for 4-6 people. Serve them piping hot along with mint or tamarind chutney for dipping. Any leftovers can be refrigerated for 2-3 days and re-crisped in the oven or air fryer. Total prep time is around 1 hour.
Similar Recipes
- Sabudana Khichdi (Sago Khichdi)
- Medu Vada (Lentil Doughnuts)
- Masala Vada (Spicy Fritters)
- Bhajiya (Mixed Vegetable Fritters)
Nutrient Benefits
Thanks to the sago and potatoes, these vadas provide a good dose of complex carbs for sustained energy. The peanuts lend protein and healthy fats. Overall, they make for a filling, fairly nutritious snack when enjoyed in moderation.
Sabudana Vada (Javvarisi Vadai)
Ingredients
- 1 cup Sabudana (Sago/Javvarisi)
- 4 Potatoes - 4
- 3 to 4 Green Chillies (chopped)
- 2 tsp Ginger (finely chopped)
- 1/2 cup Peanuts (coarsely chopped)
- Coriander Leaves (handful, chopped)
- 1/4 cup Rice Flour
- Salt as per taste
- 1/2 tsp Sugar (optional)
- Oil for frying
Instructions
- Soak the sago in water for 45 to 60 minutes (or even longer if possible).
- Pressure cook, peel and mash the potatoes well.
- Lightly mash the sago and add to the mashed potatoes.
- Add all the other ingredients and mix well.
- Make small balls of this mixture and flatten them lightly into round discs.
- Heat oil in a deep frying pan.
- Deep fry the prepared vadas until golden brown on both sides and remove.
- Drain excess oil.
- Serve hot with chutney or sauce of choice.
Note: In some places onions are used instead of potatoes. And roasted gram flour is used instead of rice flour.
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Frequently Asked Questions
Can I use store-bought sago/sabudana instead of soaking it?
Surely. Store-bought sago is usually par-boiled, so you can skip the soaking step. Just be sure to rinse it well before using in this recipe.
My vada mixture seems too dry, what should I do?
No problem, just add a couple of tablespoons of water or milk and knead the mixture until it comes together nicely. The consistency should be thick but slightly moist.
Can I bake or air fry these instead of deep frying?
Of course. just shape the vada mixture into discs and bake at 375°F for 15-20 minutes, flipping halfway through. For air frying, cook at 350°F for 10-12 minutes, shaking the basket occasionally.
How can I make these vadas spicier?
Feel free to increase the green chilies or add a teaspoon of chili powder or chili flakes to the mixture. You can also serve them with a spicy garlic chutney for extra heat.
What is the difference between sabudana and javvarisi?
Sabudana and javvarisi are just different regional names for sago or tapioca pearls in India. So they refer to the same ingredient in this classic snack.
