Sabudana vada

Sabudana (sago/tapioca pearls) vada, traditionally ingredient used fasting (vrat or upavas), sabudana is a favourite amongst Maharashtrian.

These sabudana vada turn out delicious, crunchy outside and soft inside. It’s often served with spicy green chutney or some sweet curd.

But in south India we don’t have any tradition of doing fasting during Navaratri, so i prepared this as a snack.


  1. Soaked sabudana 1 and half cup
  2. 2 medium side potatoes
  3. Half cup roasted and coarsely crushed peanuts
  4. Chopped green chillies 3
  5. Lemon juice 1tsp
  6. Sugar 1 tsp
  7. Finely chopped coriander leaves 1/4 cup
  8. Cumin seeds 1tsp
  9. Salt to taste
  10. Oil to deep fry
  11. Pinch of baking soda


Wash and soak sabudana for atleast 3 or 5 hours.

Drain excess water, peel and grate or mash boiled potatoes, then add all the ingredients like coriander leaves, peanut powder, cumin seeds, lemon juice, sugar, soda and salt.

Mix all the ingredients very well and make a soft dough like mixture.

Now make 10 to 12 balls and slightly flatten to make the patties shape.

Heat oil in a pan or kadai until hot enough.

Drop the sabudana vada in hot oil one after the other. Deep Fry until they are crisp and golden.

Remove and serve hot with green chutney or sweet curd (sweet curd is nothing but add sugar to curd and mix well )


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