No Fry Sabudana vada – Instant pot mealthy crisplid,air fryer, oven baked, appam pan

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Sabudana vada, also known as “Sago vada”, is a deep fried snack from Maharashtra, India. It is made with tapioca pearls, mashed potatoes and some spices, shaped into patties and deep fried. Sharing a no fry recipe for these delectable, crispy, crunchy sabudana vada, with same flavors and crispiness. Enjoy these low-fat, guilt-free sabudana vada with some spicy green chutney and a cup of hot tea!! This recipe is VEGAN, GLUTEN-FREE

 

 

 

Growing up in India, I remember, my mom used to make these sabudana vada quite often. Specially, during the festivals, these were a must. Flavorful, appetizing and crowd pleaser. These melt-in-mouth sabudana vada are crispy and crunchy from outside and soft and fluffy from inside. 

Traditionally, these sabudana vada are deep fried and as a kid I used to devour these vada and I still do. But now I make these same vada in a little healthier way. Instead of deep frying these vada, I air fry them using an air fryer or in Instant pot using mealthy crisplid. Now, how cool it that??

And the result is outstanding… same crispy, crunchy texture, soft and melt-in-mouth, these vada are sure a winner!! Well, like they say you eat with your eyes first, and yes, these air fried vada brown up gorgeously, these are such an eye pleaser!

Sharing recipe for no fry sabudana vada using air fryer, instant pot mealthy crisplid, oven baked and appam pan (ebelskiver pan). Make these vada in a fraction of a oil, and devour these healthy, no fry sabudana vada with your family and friends.

Pic Shown: Appam pan (ebelskiver pan) sabudana vada

 

 

 

RECIPE VIDEO – SABUDANA VADA (TAPIOCA PEARLS PATTIES)

 

INGREDIENTS FOR SABUDANA VADA (TAPIOCA PEARLS PATTIES)

1 cup sabudana or sago (tapioca pearls)
3-4 medium sized potatoes
3/4 cup raw peanuts
1-2 green chili, chopped, adjust to taste
1/2 inch ginger, chopped or grated
1 teaspoon freshly squeezed lemon juice
Handful of fresh cilantro, chopped
1 teaspoon cumin seeds
1/2 teaspoon pink salt
1-2 tablespoon Cooking oil, as needed
salt to taste

 

 

 

PREP FOR SABUDANA VADA (TAPIOCA PEARLS PATTIES)

Rinse sabudana or tapioca pearls for 1-2 minutes or until water runs clears. Soak the sabudana in 2 cups of water. For every cup of sabudana, I use two cups of water for soaking. Soak the sabudana for 2-3 hours or until it is almost double in size. Depending upon the quality of the sabudana, soaking time may vary.

Pic Shown: Left – dry sabudana, Right – soaked sabudana

 

 

After 2-3 hours, check the sabudana, it will be almost double in size. You can check if sabudana is ready to use, by pressing one of the sabudana between your fingers. The sabudana will be soft and mashes easily. If you feel the sabudana is hard in the center, allow it to soak for few more hours. If required add some more water, and allow it to soak little longer.

Using a strainer, drain all the excess water from the sabudana. This is important, please do not skip this step. Excess water will make hard to shape the vada or patties.

Pic Shown: Soaked, well drained sabudana (tapioca pearls)

 

 

 

Boil, peel and mash the potatoes to a smooth consistency. I use a potato masher, and mash the potatoes. You can boil potatoes in a pressure cooker or Instant Pot

Dry roast the peanuts on medium to low heat, until you see some charred spots on the peanuts. Dry roasting brings out the flavors and peanuts get nice and crunchy.

Pic Shown: Left – raw peanuts, Right – roasted peanuts

 

 

Transfer the peanuts onto a clean kitchen towel and let it cool completely. Remove the husk from the peanuts. 

 

 

Using a mortar and a pastel, or a rolling pin, slightly crush the peanuts. I prefer coarse peanuts, gives a nice crunch to the vada. 

Pic Shown: Roasted and crushed peanuts 

 

 

 

In the same pan, dry roast some cumin seeds, cool and slightly crush the seeds using mortar and pestle.

Chop some green chili, ginger, fresh cilantro. Now, we are ready to make the dough for the sabudana vada.

HOW TO MAKE DOUGH FOR SABUDANA VADA

In a mixing bowl, add soaked, and well drained sabudana or tapioca pearls. Add mashed potatoes, roasted and crushed peanuts, roasted and crushed cumin seeds, green chili, ginger, fresh chopped cilantro, some freshly squeezed lemon juice, pink salt and salt to taste. Mix everything to foam a semi-soft dough. 

Pic shown: Dough for sabudana vada

 

 

 

HOW TO MAKE SABUDANA VADA (TAPIOCA PEARLS PATTIES)

Grease your hands with some oil. Take a small portion of the dough and shape it into a round patties or a lemon size ball. Keep it aside. Repeat the process until the dough is remaining. Grease your palms with some cooking oil as needed to prevent the mixture from sticking onto your hands.

 

 

 

APPAM PAN (EBELSKIVER PAN) SABUDANA VADA

You will need EBELSIVER PAN (appam or appe pan)

Heat the appam pan (ebelskiver pan) on a medium heat. Using a pastry brush, slightly grease each cavity with some cooking oil. Place the prepared vada ball in each cavity. Cover the appam pan and cook for 5-8 minutes or until the bottom of the vada turns brown and crispy.

 

 

After few minutes, using a spoon or a fork, gently flip the vada (bottom side up). Brush the top of the vada with some oil. Cover and cook until the vada is browned from all sides, around 4-5 minutes.

Pic Shown: Appam pan (ebelskiver pan) vada

 

 

Remove the vada on a serving plate and enjoy hot sabudana vada with some ketchup or some green chutney!

Pic Shown: Sabudana vada made in appam pan

 

 

 

INSTANT POT SABUDANA VADA USING MEALTHY CRISPLID

You will need MEALTHY CRIPSLID

IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.

Using a pastry brush, grease the crispy basket with some cooking oil. Place the vada or patties in the crispy basket. Using a pastry brush, apply some oil on top of the vada or patties. You can place around 7 vada or patties.

Place the trivet (that comes with crisplid) inside the inner pot of Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.

 

 

Air fry these vada or patties at 400 degree Fahrenheit for 18-20 minutes, turning half way through.

After 10 minutes, open the crisplid and using a fork gently flip the vada or patties, apply some oil on top and air fry for another 8-9 minutes. After 8 minutes, check if the vada are done. If required add few more minutes of cooking time in the increments of 1 minute. 

 

 

Remove the vada on a serving plate and enjoy these vada with some green chutney or ketchup. This recipe yields around 20-22 vada or patties. Enjoy these vada with some ketchup or some green chutney.

Pic Shown: Instant pot sabudana vada using Mealthy crisplid

 

 

 

AIR FRYER SABUDANA VADA

Follow the same recipe as discussed for Instant Pot. Air fry the vada at 400 degree Fahrenheit for 18-20 minutes, turning half way through. Rest of the recipe is same as Instant Pot. Please use timing as a guideline, cooking time may vary with different types of air fryer.

OVEN BAKED SABUDANA VADA

You will need 9*13 inches BAKING SHEET,  PARCHMENT PAPER

I love these oven baked sabudana vada, specially when I am cooking big. This method comes in so handy, all I do is shape the vada, and cook them in the oven. Not only it saves me a ton of time but is also a healthy alternative to the deep fried version.

Line 9*13 inches baking tray with some parchment paper. Place the vada or patties on the parchment paper. Using a pastry brush, apply some oil on top of the vada or patties.

Preheat the oven at 425 degree Fahrenheit. Bake these patties for 40-50 minutes, turning half way through. 

After 25 minutes, gently flip the patties using a spatula. With the help of the pastry brush, apply some oil on top of the patties, bake for another 20-25 minutes or until light golden in color and crisp.

You can fit around 12-14 patties on the baking tray. This recipe makes around 20-22 vada or patties.

Note: Please use timing as a guideline. Different oven temperature setting work differently. Adjust the cooking time accordingly.

 

 

 

PRO TIPS FOR THE BEST SABUDANA VADA (TAPIOCA PEARLS PATTIES)

Soaking the sabudana (tapioca pearls) well is a key to making these crispy, crunchy patties. Soak the sabudana until it can be mashed easily between the two fingers.

Soak sabudana in double the quantity of water. That is for 1 cup of sabudana, use 2 cups of water for soaking.

Depending upon the quality of the sabudana, the soaking time may vary. For me, it took around 3 hours for the sabudana to double in size. If required, soak the sabudana for few more hours or until double in size.

If the sabudana is not soft and all the water has been absorbed, add some more water and soak the sabudana for few more hours.

Drain the water completely from the sabudana. I use a fine mesh sieve or a colander to drain the water completely. If sabudana is not drained properly, the mixture turns soagy, sticky and it’s hard to shape the patties.

I use the unsalted raw peanuts, dry roast the peanuts on a low to medium heat, until slightly charred. However, you can also use roasted peanuts in this recipe.

Nuts of choice, such as cashews, almonds, raisins may also be used for an additional flavor.

If the vada mixture, seems too dry, or unable to shape the patties, then add some more mashed potatoes. The moisture in the potatoes will help bind the dough.

Pic Shown: Top – Appam pan (ebelskiver pan) vada, Bottom – Instant pot vada using Mealthy Crisplid

 

 

FAQ ABOUT SABUDANA VADA (TAPIOCA PEARLS PATTIES)

HOW TO REHEAT THE SABUDANA VADA

Instant Pot crisplid / Air fryer – reheat at 400 degrees Fahrenheit for 1-2 minutes.

Microwave – reheat for 30-60 seconds

HOW TO STORE SABUDANA VADA

Sabudana vada stays fresh for 3-5 days in the refrigerator. Reheat the vada before serving.

You can freeze the vada for up to a month. Defrost and reheat the vada before serving. 

 

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Broccoli Cheddar Soup – thick, creamy soup made with broccoli, cheddar cheese

Strawberry Jam – 3-ingredients, super easy, finger-licking homemade Strawberry Jam

 

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Sabudana Vada (Tapioca Pearls Patties)

Sabudana vada, is a deep fried snack made with tapioca pearls, mashed potatoes and some spices, shaped into patties and deep fried. Sharing a no fry recipe for these delectable, crispy, crunchy sabudana vada, with same flavors and crispiness. Enjoy these low-fat, guilt-free sabudana vada with some spicy green chutney and a cup of hot tea!! This recipe is VEGAN, GLUTEN-FREE
Course Appetizer, Snack
Cuisine Indian, Maharastrian
Keyword sabudana,sago,tapioca pearls,sabudana vada,sago vada,tapioca pearls patties,air fryer sabudana vada,instant pot sabudana vada mealthy crisplid,oven baked sabudana vada,appe pan sabudana vada
Prep Time 20 minutes
Cook Time 40 minutes
Soaking Time 3 hours
Total Time 4 hours
Servings 20 -22 vada
Author Jyoti Behrani

Ingredients

  • 1 cup SABUDANA or sago (tapioca pearls)
  • 3-4 medium sized potato
  • 3/4 cup RAW PEANUTS
  • 1-2 green chili, chopped, adjust to taste
  • 1/2 inch ginger, chopped or grated
  • 1 teaspoon freshly squeezed lemon juice
  • Handful of fresh cilantro, chopped
  • 1 teaspoon CUMIN SEEDS
  • 1/2 teaspoon PINK HIMALAYAN SALT
  • 1-2 tablespoon oil, as needed
  • salt to taste

Instructions

PREP FOR SABUDANA VADA (TAPIOCA PEARLS PATTIES)

  • Rinse sabudana or tapioca pearls for 1-2 minutes or until water runs clears.
  • Soak the sabudana in 2 cups of water for 2-3 hours or until it is almost double in size. Depending upon the quality of the sabudana, soaking time may vary.
  • Using a fine mesh strainer, drain all the excess water from the sabudana. This is important, please do not skip this step. Excess water will make hard to shape the vada or patties.
  • Boil, peel and mash the potatoes to a smooth consistency.
  • Dry roast the peanuts on medium to low heat, until you see some charred spots on the peanuts.
  • Once completely cool, remove the husk and using a rolling pin, slightly crush the peanuts.
  • In the same pan, dry roast some cumin seeds, cool and slightly crush the seeds using mortar and pestle.
  • Chop green chili, ginger, cilantro.
  • In a mixing bowl, add soaked, and well drained sabudana or tapioca pearls. Add mashed potatoes, roasted and crushed peanuts, roasted and crushed cumin seeds, green chili, ginger, fresh chopped cilantro, some freshly squeezed lemon juice, pink salt and salt to taste. Mix everything to foam a semi-soft dough.

HOW TO MAKE SABUDANA VADA (TAPIOCA PEARLS PATTIES)

  • Grease your hands with some oil. Take a small portion of the dough and shape it into a round patties or a lemon size ball. Keep it aside. Repeat the process until the dough is remaining. Grease your palms with some cooking oil as needed to prevent the mixture from sticking onto your hands.

APPAM PAN (EBELSKIVER PAN) SABUDANA VADA

  • You will need EBELSIVER PAN (appam or appe pan)
  • Heat the appam pan (ebelskiver pan) on a medium heat.
  • Using a pastry brush, grease each cavity with some cooking oil.
  • Place the prepared vada ball in each cavity. Cover the appam pan and cook for 5-8 minutes or until the bottom of the vada turns brown and crispy.
  • After few minutes, using a spoon or a fork, gently flip the vada (bottom side up). Brush the top of the vada with some oil. Cover and cook until the vada is browned from all sides, around 4-5 minutes.
  • Remove the vada on a serving plate and enjoy hot sabudana vada with some ketchup or some green chutney!

INSTANT POT SABUDANA VADA USING MEALTHY CRISPLID

  • You will need MEALTHY CRIPSLID
  • IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
  • Using a pastry brush, grease the crispy basket with some cooking oil. Place the vada or patties in the crispy basket. Using a pastry brush, apply some oil on top of the vada or patties. You can place around 7 vada or patties.
  • Place the trivet (that comes with crisplid) inside the inner pot of Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
  • Air fry these vada or patties at 400 degree Fahrenheit for 18-20 minutes, turning half way through.
  • After 10 minutes, open the crisplid and using a fork gently flip the vada or patties, apply some oil on top and air fry for another 8-9 minutes.
  • After 8 minutes, check if the vada are done. If required add few more minutes of cooking time in the increments of 1 minute.
  • Remove the vada on a serving plate and enjoy these vada with some green chutney or ketchup.

OVEN BAKED SABUDANA VADA

  • You will need 9*13 inches BAKING SHEETPARCHMENT PAPER
  • Line 9*13 inches baking tray with some parchment paper. Place the vada on the parchment paper. Using a pastry brush, apply some oil on top of the vada.
  • Preheat the oven at 425 degree Fahrenheit. Bake these vada for 40-50 minutes, turning half way through.
  • After 25 minutes, gently flip the vada using a spatula. Apply some oil on top of the vada, bake for another 20-25 minutes or until light golden in color and crisp.
  • Remove the vada on a serving plate and enjoy these vada with some green chutney or ketchup.

Notes

  1. Please refer to the post earlier for - PRO TIPS FOR THE BEST SABUDANA VADA (TAPIOCA PEARLS PATTIES)
  2. Please use timing as a guideline. Different oven/air fryer temperature setting work differently. Adjust the cooking time accordingly.
  3. AIR FRYER SABUDANA VADA - Follow the same recipe as discussed for Instant Pot. Air fry the vada at 400 degree Fahrenheit for 18-20 minutes, turning half way through. Rest of the recipe is same as Instant Pot.

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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