Sabudana Vada

“Sabudana Vada”

“Sabudana Vada” is a traditional deep fried snack very popular in the Maharashtra, in Western India.
These deep fried vadas are very crunchy on the outside and have a really soft core, usually served along with Green coriander chutney and a cup of hot tea.
Not to forget Sabudana Vada is also a preferred snack during religious fasting /vrat/ upvaas.


Sabudana – 1 cup
Potato, boiled – 2 medium
Peanuts, roasted – 1/3rd cup
Green chillies, medium hot, chopped – 2-3
Ginger, grated – 1 teaspoon
Yogurt / Dahi – 2 tablespoon
Salt to taste
Oil for deep frying


Rinse sabudana well with water, add yogurt to the washed sabudana, mix well and add enough water ensuring that the sabudanas are well immersed and let them soak overnight or at least for 5-6 hours. Once the sabudana have been soaked well they will absorb all the water and swell up and turn soft.

Dry roast the peanuts in a kadhai or pan until well roasted and the skin starts to split. Transfer onto a kitchen towel and let it cool, discard the skin and grind it coarsely.

Peal and mash the boiled potatoes ensuring no lumps are there. 
In a large mixing bowl add the soaked sabudana, crushed peanuts, boiled mashed potatoes, grated ginger, chopped green chillies and salt. Mix well until all ingredients are combined and come together.

Divide the sabudana mixture into 12-14 equal portions (approximately the size of a lemon) apply some oil on your palms and shape them the vadas, and keep aside. 
Heat sufficient oil in a kadhai, carefully slide the vadas into the hot oil and fry on both sides until they turn golden brown. Drain using a slotted spoon and keep on absorbent paper.
Serve hot along with Green coriander chutney, ketchup or curd.
Enjoy 🙂
Sabudana Vadas are best made with the larger variety of sabudana,so do not use the fine variety.
Be careful while soaking the sabudana as adding too much water makes them mushy and difficult to handle.
I usually use around a cup n quarter of water for a cup of sabudana and it turns out fine.
I have used yogurt while soaking the sabudana as it adds flavor to the vadas.
You could add around 3 tablespoon of freshly chopped coriander to the vada mixture, I have avoided this since i was serving the Vadas along with Green coriander chutney.
While frying the Vadas ensure that you dont over fry them as they tend to turn brown and get a bitter taste.
If you are preparing Sabudana vadas for Fasting please use Sendha Namak or rock salt instead of regular table salt. Sendha Namak is a kind of salt used in making food for fasts.

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