Craving sabudana vada without the guilt of deep frying? These Air Fryer Sabudana Vadas are your new go-to–crispy outside, soft inside, and every bit as delicious!
Sabudana vadas are a classic, but this air fryer version is a total game-changer. They’re super easy to make, taste just like the fried ones, and you don’t need to stand over hot oil or deal with splatters. Honestly, these are on repeat at my place during Navratri or whenever I want a snack that feels comforting without the guilt.
It’s also one of my favorite Maharashtrian recipes along with Kanda Batata Poha and Misal Pav which I have loved since my college days!!
Jump to section: Air Fryer Sabudana Vada
Love Sabudana Vada?
If you’re a sabudana vada fanatic like me then you must also try my Sabudana Vada Stuffed with Paneer recipe which is like this recipe’s luxurious twin.
How to Soak Sabudana
Making anything with sabudana starts with soaking, and it’s key to get this step right to nail the dish. Here’s how to do it perfectly:
- Wash and rinse the sabudana pearls: Soak sabudana in water in an even 1:1 ratio, until there’s enough water to cover all the sabudana without any excess. This recipe calls for ¾ cup sabudana pearls soaked in ¾ cup water. Too much water will result in extremely sticky sabudana.
- Leave it to soak for a minimum of 6 hours or even better, overnight, and you’ll never use any other method again.
- It’s important to put only as much water as necessary, because if there is extra liquid content which the sabudana can not soak in, the airfrying process becomes a mess. So stick to the ratio.
- Once soaked, squish a few sabudana pearls between two fingers. If the insides are even a little hard, that means they need to be soaked for longer. They should get mashed easily between your fingers.
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Sabudana Vada Ingredients
Sabudana:
- Sabudana (sago pearls) soaked in ¾ cup water for 6-8 hours (or overnight)
For the vada mix:
- Potatoes, boiled and mashed – forms the base and acts as a binding agent to prevent the air fryer vadas from breaking apart.
- Roasted peanuts – adds lots of texture and a nutty flavor
- Green chilli – for heat. Feel free to adjust according to your tolerance.
- Coriander and curry leaves – for earthy flavors and freshness
- Cumin seeds – to temper the oil
- Lemon juice – for freshness
- Salt and sugar – for balance, flavor, and seasoning
For greasing & brushing:
- Cooking oil – any neutral-flavored oil with a high smoke point
Frequently Asked Questions
Absolutely! Just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll crisp up nicely.
This usually happens if the sabudana hasn’t soaked well or the potato mash isn’t binding enough. Make sure the sabudana is soft when pressed between your fingers, and if needed, add a bit more potato to the mix.
Yes! You can prep the mixture and store it in the fridge for up to 12 hours. Shape and air fry when ready to serve. This actually helps the mixture firm up and makes shaping easier.
Make sure to grease the basket well before placing the vadas so that they don’t stick!
There could be a few reasons for this:
– They may need a couple more minutes in the air fryer. The cook time can vary a little depending on your model.
– Not enough oil brushed on the vadas (a light coat really helps)
– The basket was overcrowded – make sure to space the vadas out so air can circulate.
Richa’s Top Tips
- Make sure the sabudana is soaked properly. To check this, press the pearls between your fingers, they should mash easily.
- Don’t skip brushing oil on the vadas as it helps them turn golden and crisp.
- Air fry in batches; overcrowding prevents them from crisping up evenly.
- Let them cool for a couple of minutes before serving — these vadas crisp up as they cool!
Serving Ideas
- Serve hot with green chutney or curd.
- Pair with a cup of masala chai for the ultimate snack.
- Enjoy as part of a fasting thali during festivals.
Storage Tips
- These vadas are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll get nice and crisp.
- These vadas are not freezer-friendly as sabudana tends to change texture after freezing.
You won’t be able to get enough of these Airfryer Sabudana Vadas once you give them a try! These are absolutely perfect for those days when you want a snack that feels indulgent, but isn’t. Comfort food made healthy? I’m soo in!
If you make these, do send me pics over on my IG @my_foodstory!! These are perfect for the monsoon season so you gotta give it a try ASAP <3
Watch Air Fryer Sabudana Vada Recipe Video
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Wash & soak sabudana in ¾ cup water for 6-8 hours or overnight. After the soaking hours, the sabudana will soak up all the water and fluff up. See note 1.
¾ cup sabudana or sago pearls, ¾ cup water
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Take soaked sabudana in a large bowl, add rest of the ingredients except oil & mix well.
2 cups boiled & mashed potatoes, ½ cup roasted peanuts, 1 green chilly, 2 tablespoons finely chopped coriander, ½ teaspoon cumin seeds, Juice of ½ lemon, ½ – ¾ teaspoon salt, ¼ teaspoon sugar, 15 curry leaves
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Preheat the airfryer at 200C.
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Grease your palm with oil, take a golf sized sabudana mixture on your palm and flatten it to form round discs or vadas. Repeat till all vadas are formed.
3 teaspoons cooking oil
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Brush the airfryer mesh with oil, place vadas and brush some oil over the vadas. Avoid overcrowding and make sure that there is some gap between the vadas.
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Air fry the vadas for 5 minutes at 200C, flip them once, brush with oil and air fry them at 200C for 5 more minutes. They turn crisp once they cool down.
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Repeat the same process for all the remaining vadas.
- To check if sabudana is soaked well, press one sabudana pearl in between your fingers and it should mash easily.
- Any cooking oil may be used, I have used groundnut oil.
Calories: 104kcal, Carbohydrates: 15g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Sodium: 151mg, Potassium: 196mg, Fiber: 2g, Sugar: 0.5g, Vitamin A: 54IU, Vitamin C: 33mg, Calcium: 17mg, Iron: 0.5mg
This article was researched and written by Navya Khetarpal.