A popular Indian snack made from sago (sabudana) that is often consumed during fasting periods, especially during Navratri.

Prep Time
30min
Cook Time
20min
Total Time
50min
Sabudana Vada recipe

Ingredients

4 Servings
(1 serving = 1 vada)

Main Ingredients

  • 1cup
    sabudana
  • 2
    medium potatoes
  • 2tbsp
    peanuts
  • 1tsp
    green chili (finely chopped)
  • 1tsp
    ginger (grated)
  • 1tsp
    coriander leaves (chopped)
  • 1tsp
    salt
  • 1cup
    oil (for frying)

How to make Sabudana Vada

Preparation

  1. Soak the sabudana in water for about 4-5 hours or overnight until they become soft.

  2. Boil the potatoes, peel them, and mash them in a bowl.

  3. In the bowl with mashed potatoes, add the soaked sabudana, chopped green chili, grated ginger, chopped coriander leaves, and salt.

  4. Mix all the ingredients well until they are combined.

Cooking

  1. Heat oil in a pan for frying.

  2. Take small portions of the mixture and shape them into round patties.

  3. Once the oil is hot, carefully place the patties in the oil.

  4. Fry the vadas until they are golden brown on both sides.

  5. Remove the vadas from the oil and place them on a paper towel to absorb excess oil.

Nutrition (per serving)

Calories

659.0kcal (32.95%)

Protein

16.5g (33%)

Carbs

54.3g (19.73%)

Sugars

1.0g (2%)

Healthy Fat

43.5g

Unhealthy Fat

7.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure that the sabudana is soaked properly; otherwise, the vadas may not hold together.

  2. You can adjust the spice level by adding more or fewer green chilies.

  3. Serve the vadas with a side of yogurt or green chutney for added flavor.

FAQS

  1. How do I make Sabudana Vada for fasting during Navratri?

    To make Sabudana Vada for fasting, soak 1 cup of sabudana in water for 4-5 hours or overnight. Boil and mash 2 medium potatoes, then mix them with the soaked sabudana, chopped green chili, grated ginger, chopped coriander leaves, and salt. Shape the mixture into patties and fry them in hot oil until golden brown.

  2. What are some dietary considerations for Sabudana Vada?

    Sabudana Vada is gluten-free and suitable for those following a vegetarian or vegan diet, provided you use oil for frying instead of ghee. It's commonly enjoyed during fasting periods in India, making it a great option for those observing religious fasts.

  3. Can I substitute ingredients in Sabudana Vada?

    Yes, you can substitute ingredients in Sabudana Vada. If you don't have peanuts, you can use cashews or omit them entirely. For a spicier version, add more green chili or include some red chili powder. You can also use sweet potatoes instead of regular potatoes for a different flavor.

  4. How should I store leftover Sabudana Vada?

    To store leftover Sabudana Vada, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, you can pan-fry them again for a few minutes to restore their crispiness.

  5. What can I serve with Sabudana Vada for a complete meal?

    Sabudana Vada pairs well with a variety of chutneys, such as mint chutney or tamarind chutney. You can also serve it with yogurt for a refreshing contrast. For a complete meal, consider serving it alongside a salad or some steamed vegetables.

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