Sabudana Vada

The Sabudana Vada is popular as a fasting snack. Essentially it is a patty which is fried and consists of tapioca pearls, potato, peanuts and herb. The texture is crispy on the outside and soft and succulent inside. One gets the crunch while biting into the Vada and a soft mouthfeel. Another USP of this dish is that it is Vegan and Gluten free. While soaking make sure the water level does not rise above the Sabu dana. That will help provide the right texture. Too much water will make the Tapioca pearls swell up and get soggy. This is also a perfect snack on a rainy afternoon or in winter apart from being a great choice during fasting. It is light and easy to make. So try the Sabudana vada this Maha Shivratri. Happy Fooding Around.


Sabudana Vada


A Tapioca Pearl Wonder



  • 1 cup Sabudana or Sago (Tapioca Pearls)
  • ¾ the cup water
  • 2 large Potatoes, boiled and mashed
  • 5 inch piece Ginger, finely grated or chopped
  • 1 Tsp Cumin seeds (Jeera)
  • 2 tsp green Chillies, chopped finely
  • ¼ cup Peanuts, grounded coarsely (roasted and salted ones)
  • ½ Tbsp Mango powder ( Amchur powder)
  • 810 Curry leaves, finely sliced
  • ¼ cup chopped Coriander leaves
  • Oil to deep fry
  • Salt to taste


  1. Wash the Sabudana a few times in good quantity of water. In a vessel soak the Sabudana along with the water for at least 3 – 4 hours.
  2. In case you don’t have roasted, salted peanuts at home, simply take the regular peanuts and roast them over medium low heat in very little oil. After roasting add required amount of salt, let it cool. Then pulse grind into a course powder with the help of a grinder/processor. For the best result, you may use a mortar and pestle for crushing the peanuts if you have one at home.
  3. In a bowl add the sabudana along with the mashed potatoes, grated ginger, chopped green chillies, crushed peanuts, Amchur powder, salt to taste, finely sliced curry leaves, chopped coriander leaves. Mix all the ingredients well together.
  4. Before beginning to shape the mixture into vadas grease your plams with oil. Next take a small portion of the mixture into your palms roll it into a ball and then flatten them into the shape of a tikki/kabab. Now with the help of your index finger make a hollow at the centre to make your vedas look like medu vadas or mini – doughnuts. Else you can keep the shape of the vadas simple by sticking to it’s tikki shape.  Repeat till the rest of the mixture is shaped into vada.
  5. Heat oil in a pan for deep frying over medium flame. Slide in the raw vadas into the hot oil. Fry them in small batches till they are crispy and golden brown in colour. Serve hot accompanied by the chutney of your choice, be it mint, tamarind or dahi.


In case your family does not consume ginger during fast or vrat times, please refrain from using any.

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