Air-Fried Sabudana Vada: A Crunchy, Healthy Treat

Sabudana vada is a popular Indian snack, especially in Maharashtra, and is often served with tea. It is also consumed during religious fasting days. The vadas are made with sabudana (tapioca pearls), boiled potatoes, and roasted peanuts, and can be deep-fried, air-fried, or baked.

Soaking the sabudana

Step 1: Rinsing and Draining

Begin by rinsing the sabudana thoroughly in a wide bowl. Rinse the sabudana at least twice, rubbing them with your hands while washing. Drain the water completely. This step helps to remove excess starch and prevents the sabudana from sticking together.

Step 2: Soaking in Water

After draining, add water to the sabudana. The amount of water to be added depends on the quantity of sabudana being used. Generally, the water level should be slightly above the level of sabudana. For soaking one cup of sabudana, use one and a half cups of water.

Step 3: Soaking Time

The sabudana should be soaked for about 4 to 6 hours or even overnight. The soaking time can vary depending on the quality and type of sabudana. Some varieties may require only 2 hours, while others may need up to 8 hours or an overnight soak. The sabudana will absorb all the water and double in size after soaking.

Step 4: Checking the Sabudana

It is crucial to ensure that the sabudana is properly soaked. Press a few soaked sabudana pearls between your thumb and forefinger. They should mash easily, and there should be no hard centers. If you find any hard parts, it means the sabudana needs to be soaked further. Add a small amount of water and soak for an additional 1 to 2 hours.

Step 5: Draining Excess Water

After the sabudana has been adequately soaked, drain off any remaining water completely. Use a fine mesh sieve or colander to ensure no excess moisture is left in the sabudana. This step is essential because too much moisture can cause the vadas to become soggy or cause the sabudana to burst while frying.

Step 6: Refrigeration (Optional)

If you are not using the soaked sabudana immediately, you can store it in the refrigerator. Place the drained sabudana in an airtight container and refrigerate for up to 2 to 3 days.

By following these steps, you will have perfectly soaked sabudana ready for making delicious sabudana vada!

Preparing the dough

Firstly, rinse the sabudana (tapioca pearls) thoroughly in a bowl, draining and discarding the water two to three times. Then, cover the sabudana with water and soak for at least four hours or overnight. The sabudana will absorb the water and double in size. It is important to ensure the sabudana is soft and fully soaked, as any hard centres can cause the pearls to burst when frying.

While the sabudana is soaking, you can prepare the other ingredients. Dry roast the peanuts in a pan over medium heat until golden brown, then leave to cool. Once cooled, rub the peanuts gently to remove the skins. You can then add the peanuts to a blender and pulse until you have a coarse powder.

Next, boil the potatoes. You can do this in a pan, pressure cooker, instant pot, or steamer basket. Once boiled, drain the water, peel the potatoes, and mash or grate them. It is important not to overcook the potatoes, as this can lead to a mushy texture which will affect the final vada. Allow the potatoes to cool completely before proceeding.

Now, in a large mixing bowl, combine the soaked sabudana, mashed potatoes, peanut powder, cumin seeds, green chillies, lemon juice, coriander leaves, and salt. Mix everything together thoroughly by hand. The mixture should be stiff and not sticky. If it is too sticky, you can add a little cornflour or rice flour to absorb the moisture.

Once the mixture is ready, you can start shaping the dough into balls. Take a small amount of the mixture and roll it into a smooth ball between your palms. Then, gently flatten the ball into a patty or disc shape, keeping the edges thin. Repeat this process until all the dough is used up.

You can now proceed to cook the sabudana vadas using an air fryer, traditional deep-frying method, or paniyaram/aebleskiver pan.

Shaping the vadas

• After preparing the dough by mixing all the ingredients, take a small portion of the dough and roll it into a smooth ball. The amount of dough should be roughly the size of a lemon or a golf ball.
• Grease your palms with a little oil to prevent the dough from sticking.
• Gently flatten the ball between your palms to form a patty or disc shape. The vada should be about 2 inches in diameter and 1 centimeter thick.
• Smoothen the edges of the patty by lightly pressing and shaping it with your palms.
• Repeat this process until you have formed all the vadas.
• If you prefer round vadas, skip the flattening step and simply ensure that the balls are well-rounded and smooth.
• Place the shaped vadas on a plate or foil and set them aside until you are ready to cook them.

Remember to handle the dough gently and avoid overworking it. The shaping process is important to ensure the vadas hold together during cooking and have a uniform size and shape for even cooking.

Cooking the vadas

There are three ways to cook the vadas: traditional deep-frying, using an air fryer, or using a paniyaram/appe pan. Here are the instructions for the latter two methods.

Air fryer method

Preheat your air fryer to 390–400°F (200°C). Spray or brush the air fryer basket with oil so the vadas don't stick. Place 4–6 vadas in the basket, leaving some space between each one. Lightly brush the vadas with oil. Air fry at 390°F for 16–18 minutes, turning them over halfway through. Brush more oil on the vadas after turning them.

Paniyaram/appe pan method

Heat the paniyaram/appe pan on medium-low heat. Add a few drops of ghee or oil to each round section. Place the vadas in each section and cook, covered, for 4–5 minutes. Gently flip the vadas using a chopstick or small spoon and cook the other side. Drizzle a few more drops of ghee or oil on top of each vada. The vadas in the centre will cook faster, so flip them first. Cover and cook for another 4–5 minutes on medium-low heat until they are golden brown and crisp.

Serving suggestions

Sabudana vada is a popular Indian snack and is best served hot. It is often served with a side of coriander chutney, tamarind chutney, ketchup, peanut chutney, coconut chutney, or yogurt.

Sabudana vada is also a popular fasting food among the Indian Hindu community and is usually served during the fasting festival of Navratri. It is also served as a street food and tea-time snack in many parts of India, especially in Maharashtra.

Frequently asked questions