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.

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. Can I make sabudana vada without potatoes?

    Yes, you can skip potatoes, but they help bind the mixture.

  2. How do I store leftover sabudana vadas?

    Store them in an airtight container in the refrigerator for up to 2 days.

  3. Can I bake sabudana vadas instead of frying?

    Yes, you can bake them at 180°C until they are golden brown.

  4. What can I serve with sabudana vadas?

    They are best served with yogurt or green chutney.

  5. Are sabudana vadas gluten-free?

    Yes, they are gluten-free, making them suitable for those with gluten intolerance.

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Suman Yadav

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