Air Fryer Sabudana Vada Recipe with Chutney for Vrat

14 Apr Air Fryer Sabudana Vada Recipe with Chutney for Vrat

Last Updated on September 22, 2026 by blessmyfoodbypayal

Air Fryer Sabudana Vada Recipe with Chutney for Vrat with step wise pictorial and video method.

Sabudana, called by the name Tapioca  Pearls is a processed starch and Vada is a popular deep fried snack native to South India. And when a snack is made by using sabudana as prime ingredient, it is called Sabudana Vada.

Sabudana Vada is not a routine snack in India but is commonly made and consumed during fasting, especially on Navratri. And the another one is Sabudana ki Khichdi.

This vrat special sabudana vada recipe has only those ingredients which are allowed to be consumed during fasting. 

Traditionally, sabudana vada recipe for fasting is made by deep frying but we have the crispy sabudana vada without deep frying without compromising with the taste and texture. Those not knowing it is air fried will not be able to identify that this is not deep fried.

No wonder if we call it oil free sabudana vada recipe because the amount of oil used in the making of this air fried sabudana vada is almost negligible. Before entering air fryer and in the mid of air frying, the vadas were gently brushed with oil, that’s it. 

And if you tell us about the taste, the only thing we can say is that though it a fasting recipe, but this sabudana vada recipe with less oil was so so delicious that we can make and enjoy it any other day of the year. Yes, it is this much delicious.

And what to say of green chutney, equally suitable for fasting. It was so delicious and completes the vadas. 

And Sabudana Vada is one such snack which can be eaten by those as well who are vegans, lactose or gluten intolerants. 

So come and if you are observing fast or even do not, learn how to make sabudana vada in air fryer and enjoy this sabudana vada with homemade chutney.

Step Wise Pictorial Recipe of Air Fryer Sabudana Vada Recipe with Chutney for Vrat

WASHING & SOAKING OF SABUDANA 

Wash sabudana twice.

Add water into it.

Cover and soak for 4 hours.

MAKING OF CHUTNEY 

Till the time sabudana is soaked, take fresh coriander leaves with stems, green chilies, roasted cumin seeds, ginger, rock salt, sugar and water.

Grind well. Chutney is ready.

MAKING OF SABUDANA VADA

Roast raw peanuts in a heavy bottomed pan for 2-3 minutes.

Remove the pan and let peanuts cool down completely.

Just rub them between your palms to remove their maximum skin.

Add to the grinder and grind the peanuts coarsely.

Grate boiled potatoes in a bowl.

Add soaked sabudana, coarsely grinded peanuts, desiccated coconut, cumin seeds, ginger (grated), green chilies (chopped), black pepper powder, sendha namak, lemon juice, powdered sugar and fresh coriander leaves.

Give everything a good mix but overdo otherwise sabudana will turn mushy.

As this mixture tends to stick to hands, wet the hands and take a portion out of it.

First make a ball and then flatten it like a tikki.

Make the tikkis out of entire mixture and place in the refrigerator for 30 minutes.

Now either deep fry, bake or air fry. We have air fried in greased air fryer basket by arranging the tikkis, as much as can go into.

Brush oil on them.

Air fry @180°C for 15 minutes.

Gently turn the sides of tikkis.

Brush oil on other side as well.

Again air fry @180°C for 15 minutes.

Take them out and serve hot with the prepared chutney.

NOTES

1. In the making of chutney, you can also add curd instead of water. Also, to make the chutney thick, you can add and grind 2 tbsp of roasted peanuts alongwith.
2. Sabudana can be soaked for a maximum period of overnight.
3. After getting soaked, there will remain no water left in sabudana and sabudana will puff to double. In case you find a bit of water in your sabudana bowl, discard the water.
4. Keeping vadas before frying in refrigerator turns then little dry, loosen their moisture and let ingredients stick to each other, so overlook this step.
5. The given recipe is exclusively made keeping fasting restrictions intact. If you are making these sabudana vadas otherwise, feel free to add any ingredients of your choice.

Air Fryer Sabudana Vada Recipe with Chutney for Vrat – recipe card

Air Fryer Sabudana Vada Recipe with Chutney for Vrat

blessmyfoodbypayal

Air Fryer Sabudana Vada Recipe with Chutney for Vrat is a crispy, delicious snack made without deep frying or excess oil.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 10 Vadas

Ingredients

  

1 cup = 250 gram

FOR SOAKING SABUDANA

• 1 cup Sabudana/Tapioca Pearls (about 160 grams)
• 3/4 cup water

FOR MAKING VADA

• 1/4 cup raw peanuts
• 4 boiled potatoes (320 grams)
• 2 tbsp desiccated coconut (optional)
• 1 tsp cumin seeds
• 1 tsp ginger (grated)
• 2 green chilies (chopped)
• 1/2 tsp black pepper powder
• Rock salt/sendha namak to taste
• Juice of 1 lemon
• 1 tsp powdered sugar
• 2 tbsp fresh coriander leaves
• Oil for brushing

FOR MAKING CHUTNEY

• 1/2 cup fresh coriander leaves with stems
• 2 green chilies
• 1 tsp roasted cumin seeds
• Small piece of ginger
• Rock salt to taste
• 2 tsp sugar
• 2 tbsp water

Instructions

 

WASHING & SOAKING OF SABUDANA

• Wash sabudana twice.
• Add water into it.
• Cover and soak for 4 hours.

MAKING OF CHUTNEY

• Till the time sabudana is soaked, take fresh coriander leaves with stems, green chilies, roasted cumin seeds, ginger, rock salt, sugar and water.
• Grind well. Chutney is ready.

MAKING OF SABUDANA VADA

• Roast raw peanuts in a heavy bottomed pan for 2-3 minutes.
• Remove the pan and let peanuts cool down completely.
• Just rub them between your palms to remove their maximum skin.
• Add to the grinder and grind the peanuts coarsely.
• Grate boiled potatoes in a bowl.
• Add soaked sabudana, coarsely grinded peanuts, desiccated coconut, cumin seeds, ginger (grated), green chilies (chopped), black pepper powder, sendha namak, lemon juice, powdered sugar and fresh coriander leaves.
• Give everything a good mix but overdo otherwise sabudana will turn mushy.
• As this mixture tends to stick to hands, wet the hands and take a portion out of it.
• First make a ball and then flatten it like a tikki.
• Make the tikkis out of entire mixture and place in the refrigerator for 30 minutes.
• Now either deep fry, bake or air fry. We have air fried in greased air fryer basket by arranging the tikkis, as much as can go into.
• Brush oil on them.
• Air fry @180°C for 15 minutes.
• Gently turn the sides of tikkis.
• Brush oil on other side as well.
• Again air fry @180°C for 15 minutes.
• Take them out and serve hot with the prepared chutney.

Video

Notes

1. In the making of chutney, you can also add curd instead of water. Also, to make the chutney thick, you can add and grind 2 tbsp of roasted peanuts alongwith.
2. Sabudana can be soaked for a maximum period of overnight.
3. After getting soaked, there will remain no water left in sabudana and sabudana will puff to double. In case you find a bit of water in your sabudana bowl, discard the water.
4. Keeping vadas before frying in refrigerator turns then little dry, loosen their moisture and let ingredients stick to each other, so overlook this step.
5. The given recipe is exclusively made keeping fasting restrictions intact. If you are making these sabudana vadas otherwise, feel free to add any ingredients of your choice.

Keyword oil free sabudana vada, Sabudana vada in air fryer, sabudana vada recipe for vrat