Name: Sabudana Vada Fried Air: 5 Irresistible Ways to Enjoy
Prep time: 8 h
Cook time: 25 min
Total time: 8 h 25 min
Cuisine: Indian
Ingredients: 1 cup sabudana (sago pearls); 2 cups potatoes (boiled, peeled and mashed); 1/2 cup raw peanuts; 1 teaspoon ginger (finely chopped); 8-10 curry leaves (finely chopped); 2 tablespoons fresh cilantro (finely chopped); 4-6 green chillies (hot); 1.5 teaspoons rock salt (sendha namak); 1/2 tablespoon fresh lemon juice; 3/4 teaspoon cumin seeds; 1/2 teaspoon ground black pepper

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Sabudana Vada Fried Air is a delicious and crispy Indian snack made from sago pearls, also known as sabudana. These fritters are perfect for those on a fasting diet or anyone looking for a gluten-free treat. The delightful combination of boiled potatoes, spices, and fresh herbs results in an irresistible flavor that’s hard to resist. Whether you choose to deep fry or air fry, you’re in for a treat that pairs wonderfully with green chutney and a cup of masala chai!

Why You’ll Love This Sabudana Vada Fried Air

This recipe is not only delicious but also offers numerous benefits. First, it’s gluten-free, making it suitable for various dietary needs. Second, it’s rich in carbohydrates, providing a quick energy boost, perfect for fasting. Third, the combination of spices and herbs adds incredible flavor without overpowering the dish. Fourth, it’s versatile; you can enjoy it as a snack or appetizer. Fifth, if you’re looking for healthy sabudana vada alternatives, air frying serves as a lower-fat option. Lastly, it’s an easy recipe to follow, making it perfect for beginners.

Ingredients for Sabudana Vada Fried Air

Gather these items:

1 cup sabudana (sago pearls)
2 cups potatoes (boiled, peeled and mashed)
1/2 cup raw peanuts
1 teaspoon ginger (finely chopped)
8-10 curry leaves (finely chopped)
2 tablespoons fresh cilantro (finely chopped)
4-6 green chillies (hot)
1.5 teaspoons rock salt (sendha namak)
1/2 tablespoon fresh lemon juice
3/4 teaspoon cumin seeds
1/2 teaspoon ground black pepper

How to Make Sabudana Vada Fried Air Step-by-Step

Step 1: Start the process at least 6–8 hours ahead, or preferably the night before.
Step 2: Wash the dry sabudana 2–3 times under running water.
Step 3: Place the sabudana in a bowl with water in a 1:1 ratio. Soak for at least 6 hours or overnight.
Step 4: After soaking, let the sabudana drain for 10–15 minutes.
Step 5: Boil the potatoes until fork tender, then cool and mash.
Step 6: Dry roast the raw peanuts until their skins loosen. Cool and remove skins.
Step 7: Pulse the roasted peanuts into a coarse powder.
Step 8: In a bowl, mix soaked sabudana, mashed potatoes, chopped green chilies, ginger, cilantro, lemon juice, curry leaves, cumin seeds, black pepper, and salt.
Step 9: Gently mix to form a soft dough.
Step 10: Keep aside 1 tablespoon of the mixture for testing.
Step 11: Divide the dough into 18-20 equal portions.
Step 12: Shape each portion into a small patty.
Step 13: Heat oil in a skillet over medium heat until it reaches 170–180°C (340–355°F).
Step 14: Fry a test portion to check consistency and oil temperature.
Step 15: Carefully fry 3–4 vadas at a time until golden brown, about 4–6 minutes.
Step 16: Remove vadas and drain excess oil on paper towels. Serve warm.
Step 17: For air frying, preheat the air fryer to 190°C (375°F) for 5 minutes.
Step 18: Brush or spray oil on both sides of the vadas.
Step 19: Arrange in a single layer in the air fryer and air fry for 12–15 minutes, flipping halfway through.
Step 20: Remove carefully and serve warm with green chutney and chai.

Pro Tips for the Perfect Sabudana Vada Fried Air

Keep these in mind:

Pair with green chutney and masala chai for a perfect bite.
Adjust spice levels according to your taste.
Ensure the oil is at the right temperature for best results.
For a healthier option, try the air-fried version instead of deep frying.

Best Ways to Serve Sabudana Vada Fried Air

This dish is best served hot. Pair it with:

Green chutney for a refreshing contrast.
Sweet tamarind chutney for a tangy flavor.
Masala chai to elevate the snack experience.

How to Store and Reheat Sabudana Vada Fried Air

To store, keep vadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the air fryer at 180°C (356°F) for about 5-7 minutes to regain their crispiness. This way, you can enjoy these tasty snacks throughout the week.

Frequently Asked Questions About Sabudana Vada Fried Air

What’s the secret to perfect Sabudana Vada Fried Air?

The secret lies in the soaking time of the sabudana and ensuring the oil temperature is just right. This ensures crispy and non-oily vadas.

Can I make Sabudana Vada Fried Air ahead of time?

Yes, you can prepare the dough a day in advance. Just shape the vadas and store them in the fridge until ready to cook for a quick snack!

How do I avoid common mistakes with Sabudana Vada Fried Air?

Ensure the sabudana is adequately soaked and drained to prevent soggy vadas. Additionally, maintain the correct oil temperature for frying.

Variations of Sabudana Vada Fried Air You Can Try

Looking for variations? Here are some ideas:

Mix in grated carrots for added nutrition and color.
Try adding mashed sweet potatoes for a different flavor.
For a spicy kick, add more green chilies or some chili powder.
Make a vegan sabudana vada recipe by omitting any dairy-based dips.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast!

Delicious Sabudana Vada Fried Air with fresh herbs and spices

To learn more about the health benefits of sago, visit Healthline.

Sabudana Vada Fried Air: 5 Irresistible Ways to Enjoy

Author: basmer
Total Time: 505 minutes
Yield: 18-20 vadas 1x
Diet: Vegetarian

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Description

Crispy golden sabudana vada made with sago, boiled potatoes, spices and fresh herbs. They can be deep fried or air fried.

Instructions

Start the process at least 6–8 hours ahead, or preferably the night before.
Wash the dry sabudana 2–3 times under running water.
Place the sabudana in a bowl with water in a 1:1 ratio. Soak for at least 6 hours or overnight.
After soaking, let the sabudana drain for 10–15 minutes.
Boil the potatoes until fork tender, then cool and mash.
Dry roast the raw peanuts until their skins loosen. Cool and remove skins.
Pulse the roasted peanuts into a coarse powder.
In a bowl, mix soaked sabudana, mashed potatoes, chopped green chilies, ginger, cilantro, lemon juice, curry leaves, cumin seeds, black pepper, and salt.
Gently mix to form a soft dough.
Keep aside 1 tablespoon of the mixture for testing.
Divide the dough into 18-20 equal portions.
Shape each portion into a small patty.
Heat oil in a skillet over medium heat until it reaches 170–180°C (340–355°F).
Fry a test portion to check consistency and oil temperature.
Carefully fry 3–4 vadas at a time until golden brown, about 4–6 minutes.
Remove vadas and drain excess oil on paper towels. Serve warm.
For air frying, preheat the air fryer to 190°C (375°F) for 5 minutes.
Brush or spray oil on both sides of the vadas.
Arrange in a single layer in the air fryer and air fry for 12–15 minutes, flipping halfway through.
Remove carefully and serve warm with green chutney and chai.