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Stuffed Sabudana Vada, step by step on video
See how to mix the sabudana covering, make the sweet and spicy stuffing, and seal and fry the vadas until golden and crispy.
7:52 · Recipe video · Cooking with Siddhi
Sabudana vada is a traditional, all-time favourite fasting food, made with soaked sabudana, boiled potatoes, crushed peanuts, green chillies and ginger. Here I give it a twist by filling each vada with a flavourful stuffing of potato, coconut, sesame, peanuts, cashews and raisins, spiced with saunf, amchur and red chilli.
It turns the plain, regular sabudana vada into a masaledar stuffed sabudana vada for vrat and upvas days. Stuffed sabudana vada tastes great with sweet yogurt or green chutney.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love stuffed sabudana vada
- A twist on a classic: the vada you know, with a surprise stuffing inside.
- Sweet, sour and spicy filling: coconut, raisins and sugar with amchur and red chilli.
- Made for fasting: sabudana, potatoes and sendha salt.
- Crispy outside: deep fried until golden on both sides.
Ingredient notes
- Sabudana: soak 1 cup in normal water for 4 to 5 hours, then drain well.
- Peanuts and sesame seeds: roast them for 2 to 3 minutes on a low-medium flame, then grind coarsely.
- Salt: use sendha salt, black salt or rock salt for fasting.
- Stuffing: 1 tsp of stuffing goes into each 1 tbsp of vada mixture.
Stuffed Sabudana Vada Recipe
Farali sabudana vadas with a savoury stuffing of potato, coconut, peanuts, sesame, cashews and raisins, spiced with saunf and amchur and fried until golden and crispy.
Ingredients
- 1 cup sabudana (tapioca pearls), soaked in water for 4 to 5 hours (covering)
- 4 medium potatoes, boiled (covering)
- 2 tbsp peanuts, roasted and coarsely ground (covering)
- 1/2 cup coriander, finely chopped (covering)
- 2 green chillies, finely chopped (covering)
- 1 tsp ginger paste (covering)
- 1/2 tsp roasted cumin powder (covering)
- Sendha salt, black salt or rock salt to taste (covering)
- 2 potatoes, boiled and grated (stuffing)
- Cashews and raisins (stuffing)
- 1 tbsp ginger and green chilli paste (stuffing)
- 1/2 tsp saunf (fennel seeds) (stuffing)
- 1 tsp red chilli powder (stuffing)
- 1 tsp amchur (dry mango) powder (stuffing)
- 1 tbsp grated coconut (stuffing)
- 1 tsp sugar (stuffing)
- 2 tbsp peanuts, roasted and coarsely ground (stuffing)
- 2 tbsp sesame seeds, roasted and coarsely ground (stuffing)
- Sendha salt, black salt or rock salt to taste (stuffing)
- Oil for deep frying
Instructions
- Make the covering. In a bowl, mash the potatoes and add the soaked, drained sabudana.
- Season the covering. Add the peanuts, coriander, green chilli, ginger paste, roasted cumin powder and salt to taste, and mix everything very well.
- Make the stuffing. Grate the potatoes into a bowl. Add the peanuts, sesame seeds, ginger-chilli paste, fennel seeds, red chilli powder, amchur powder, coconut, sugar and salt to taste, and finally the cashews and raisins. Mix very well.
- Stuff. Take 1 tbsp of the vada mixture and flatten it. Place about 1 tsp of the stuffing in it and close it.
- Shape. Flatten it a little by pressing between your palms, or shape it into a ball. Make the rest of the vadas the same way.
- Fry. Heat oil for deep frying in a pan. Gently slide the vadas in one by one and fry until golden and crispy on both sides.
- Drain and serve. Take them out onto a kitchen towel to remove the excess oil. Serve with masala curd or green chutney.
Recipe by Siddhi Panchal.
Tips for perfect stuffed sabudana vada
- Soak the sabudana in normal water for 4 to 5 hours and drain it well before mixing.
- Roast the peanuts and sesame seeds for 2 to 3 minutes on a low-medium flame, then grind them coarsely.
- Use 1 tbsp of vada mixture and about 1 tsp of stuffing for each vada, and seal it well.
What to serve with Stuffed Sabudana Vada
Serve stuffed sabudana vada hot with sweet yogurt, masala curd or green chutney. For another fasting snack, try my Farali Vada.
Stuffed Sabudana Vada FAQs
How long should I soak sabudana for vada?
Soak it in normal water for 4 to 5 hours, then drain it before mixing.
Is stuffed sabudana vada suitable for fasting?
Yes. It is a farali recipe made with sabudana, potatoes and sendha salt, black salt or rock salt.
What goes into the stuffing?
Grated potato, roasted peanuts and sesame seeds, ginger-chilli paste, saunf, red chilli powder, amchur, coconut, sugar, salt, cashews and raisins.
How much stuffing goes in each vada?
About 1 tsp of stuffing for every 1 tbsp of vada mixture.
What do I serve with sabudana vada?
Sweet yogurt, masala curd or green chutney.
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