Sabudana vada

Sabudana vada

Sabudana vada is one of those recipes that is made during religious fasting/vrat/upvas.

Time: 1 hour


  • 1 cup sabudana/ tapioca pearls
  • 4 medium potatoes/aloo
  • ½ cup peanuts/mungphali
  • 1 tsp cumin seeds/jeera (optional)
  • 1-2 green chillies finely chopped
  • 1 tsp finely chopped ginger/adrak
  • 2 tsp lime juice (optional)
  • few chopped coriander leaves/dhania (optional)
  • 1.5 tsp sugar or as required
  • 3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional)
  • rock salt or sendha namak – a kind of salt used in food made during fasts. You could use regular salt if the recipe is not being made during the fasting period.
  • oil for frying


  • Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.
  • Drain of all the water completely from the soaked sabudana.
  • Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
  • On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.
  • Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
  • Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.
  • Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet curd/yoghurt or green chutney. You could also serve sabudana vadas with tomato sauce.