Sabudana Vada Recipe | How to make sabudana vada – Vini’s

What is sabudana vada?

Sabudana vada recipe is a popular Maharashtrian snack made using sago or tapioca pearls. It has a crispy exterior and soft interior, with the crunch of peanuts and freshness of coriander etc. The best part about this recipe, apart from being very delicious, is that sabudana can be used during fasting. Typically it is a deep-fried, but in this recipe, vadas have been fried in appam pan using minimum oil.

Let’s talk about the ingredients for Sabudana Vada Recipe

Sabudana and boiled potatoes are needed to make sabudana vada. Sabudana plays a crucial role. Ensure to use good quality of sabudana. also, ensure to soak it properly. I have never made any sago based recipe without peanuts. So here also peanuts are used. I have made the non-fasting recipe. You may replace the salt with fasting salt and instead of rice flour you may add kuttu ka aata, and make sabudana vada during fasts using this recipe.

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How To Make Sabudana Vada

1. Wash 1 cup sabudana. To do that place sabudana in a colander and place under running water. Wash till white substance releases. Once it stops, sabudana can be soaked. To soak it add enough water so that sabudana remains covered with water. Leave for 4-6 hours.


2. After 4-6 hours, sabudana will be soft. In a mixing bowl add soaked sabudana and 4 mashed boiled potatoes. Add handful of chopped coriander, 1 chopped green chilli, 1 tsp finely chopped ginger, juice of 1 lemon, salt to taste, ½ tsp red chilli powder, ½ tsp black pepper powder


3. Add 2 tbsp rice flour and ½ cup roasted and coarsely crushed peanuts. Mix everything together.


4. Make balls out of the above mixture.


5. Heat an appam pan. Add few drops of oil in each section. Place the balls in them. Keep rotating. Cook on low flame till they turn golden brown. Add more oil if required.


6. Serve sabudana vada with green chutney.


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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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