Sabudana Vada Recipe – Crispy & Perfect for Fasting Days

Sabudana Vada is a classic Maharashtrian snack made with tapioca pearls (sago), potatoes, peanuts, and mild spices. Crisp on the outside and soft inside, these golden vadas are a favorite during Navratri, Ekadashi, or as an evening tea-time treat.

Ingredients

(Makes about 12–15 vadas)

1 cup sabudana (sago pearls)

2 medium potatoes, boiled and mashed

½ cup roasted peanuts, coarsely crushed

2 green chilies, finely chopped

1 tsp grated ginger

2 tbsp fresh coriander leaves, chopped

1 tsp cumin seeds

Rock salt (sendha namak) or regular salt to taste

Oil for deep frying

Preparation Steps

1. Soak the Sabudana

Rinse sabudana 2–3 times until the water runs clear.

Soak in just enough water to cover the pearls for 4–5 hours (or overnight) until they are soft and separate.

2. Make the Dough

Drain any extra water.

In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, green chilies, ginger, coriander, cumin seeds, and salt.

Mix gently to form a non-sticky dough.

3. Shape the Vadas

Grease your palms with a little oil.

Take lemon-sized portions and flatten them into round patties.

4. Fry to Perfection

Heat oil in a deep pan over medium flame.

Slide in a few vadas at a time. Fry until golden brown and crispy on both sides.

Drain on paper towels.

Serving Suggestions

Serve hot with green chutney, sweet curd, or plain yogurt. Perfect for fasting days or as a crunchy evening snack with tea.

Tips for Best Results

Soak sabudana with minimal water to avoid stickiness.

Ensure the oil is medium-hot—too hot will burn them, too low will make them greasy.

Add finely chopped curry leaves for extra flavor.

Enjoy yo

ur crispy, melt-in-mouth Sabudana Vadas—light, crunchy, and absolutely delicious!