Beetroot Sabudana Vada is a nutritious twist to your fasting snack. Beetroot Sabudana Vada<\/strong> is a delicious and colorful variation of the traditional Maharashtrian Sabudana Vada<\/a><\/strong>, made with soaked tapioca pearls (sabudana)<\/strong>, grated beetroot<\/strong>, boiled potatoes<\/strong>, and roasted peanuts.<\/p>\n <\/p>\n Adding beetroot gives the vada a beautiful reddish-pink hue and adds an earthy sweetness, along with a boost of iron and antioxidants.<\/p>\n Beetroot is a nutritional powerhouse:<\/p>\n Blending beetroot with sabudana transforms the classic vada into a slightly sweet, spicy, and crisp snack that\u2019s as good to look at as it is to eat.<\/p>\n Sabudana<\/strong>, also known as tapioca pearls<\/strong>, is a starch extracted from the cassava root<\/strong> (also called yuca or manioc). It’s a popular ingredient in Indian cuisine, especially during fasting (vrat) periods<\/strong> like Navratri, Ekadashi, and other religious observances.<\/p>\n Beetroot Sabudana Vada<\/strong> \u2013 a delicious fusion of taste, health, and visual appeal. The earthy sweetness of beetroot not only enhances the nutritional profile of the vada but also gives it a gorgeous ruby-red hue that\u2019s hard to resist.<\/p>\n Sabudana<\/strong> – Look for medium size sabudana and don’t get confused with sagu which are different variety as compared to sabudana<\/p>\n Potatoes <\/strong>– You need boiled potatoes and although any variety will work, I feel russet potatoes works best for this fritter.<\/p>\n Beetroot<\/strong> – You will need grated beetroot. No need to boil the beetroot<\/p>\n Peanuts<\/strong> – Roughly crushed roasted peanut adds a nutty crunch to the sabudana vada. If you have nut allergy, you can definitely skip it.<\/p>\n Green Chili <\/strong>– A few finely chopped green chili adds a subtle heat.<\/p>\n Cilantro leaves <\/strong>– You need few sprigs of cilantro leaves, very finely chopped. It adds a refreshing taste an aroma.<\/p>\n 1- Soak the sabudana in water for few hours. To test if it is ready or not, pick a pearl and squish it between your thumb and index. If you are able to squish it, then it’s ready. Drain and the soaked sabudana and layer it on a colander for 10 minutes.<\/p>\n 2- In a pan, dry roast few peanuts. And once done, rub it in a cloth to remove the peels.<\/p>\n 3- Using a motor pestle, crush the peanuts roughly.<\/p>\n 4 – Peel and grate the beetroot. No need to boil.<\/p>\n 5- Grate the boiled potatoes. You can choose to use regular white potatoes or sweet potatoes too.<\/p>\n 6- In a plate or mixing bowl, add the drained sabudana, roughly crushed peanuts, grated beetroots and grated boiled potatoes along with finely chopped cilantro leaves and green chili. Season with salt and mix it all together to incorporate everything.<\/p>\n 7 – Wet your hand and make small bite size vadas.<\/p>\n 8 – You can choose to deep-fry or shallow fry the vadas.<\/p>\n Beetroot Sabudana Vada isn\u2019t just a festive snack \u2013 it\u2019s a creative take on tradition that blends nutrition with nostalgia. Whether you’re observing a fast, craving something crispy, or just in the mood for a guilt-free indulgence, this vada checks all the boxes.<\/p>\n Yes, all ingredients used in sabudana vada are naturally gluten-free, making this dish suitable for gluten-free diets.<\/p>\n<\/div>\n Vadas can break if: Air fry<\/strong> at 180\u2013200\u00b0C \/ 400F for about 12\u201315 minutes, flipping halfway. You can freeze uncooked, shaped vadas<\/strong> between parchment paper and store in an airtight container. Thaw slightly before frying or air frying.<\/p>\n<\/div>\n<\/div>\n Sukha Kala Chana<\/a><\/p>\n Sabudana Khichdi (Tapioca Pilaf)<\/a><\/p>\n![\"Beetroot](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/beetroot-sabudana-vada-03.jpg\")
<\/figure>\nWhy Add Beetroot to Sabudana Vada?<\/strong><\/h2>\n
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What is Sabudana<\/strong>?<\/h2>\n
![\"Beetroot](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/beetroot-sabudana-vada-02.jpg\")
<\/figure>\nIngredients you need for Beetroot Sabudana Vada<\/h2>\n
Steps to Prepare <\/strong><\/h2>\n
![\"Steps](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/beetroot-sabudana-vada-04.jpg\")
<\/figure>\n![\"Steps](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/beetroot-sabudana-vada-06.jpg\")
<\/figure>\nTips & Variations<\/strong><\/h2>\n
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FAQS<\/strong><\/h2>\n
-> Sabudana is not soaked properly.
-> The mixture is too wet (especially from beetroot).
-> There is not enough binding agent like potato or arrowroot flour.
Tip: Squeeze excess moisture from grated beetroot and ensure sabudana is soft and non-sticky before mixing.<\/p>\n<\/div>\n
Bake<\/strong> at 200\u00b0C\/ 400F for 20\u201325 minutes, until crisp.<\/p>\n<\/div>\n![\"Beetroot](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/beetroot-sabudana-vada-01.jpg\")
<\/figure>\nHere are few more Navratri dishes to try: <\/strong><\/h2>\n
![\"Beetroot](\"https:\/\/www.playfulcooking.com\/wp-content\/uploads\/2025\/10\/beetroot-sabudana-vada-01-500x500.jpg\")