Sabudana Vada


  • 3 boiled potatoes
  • ½ cup sabudana/sago
  • 1 cup roasted peanuts (coarsely grounded)
  • 1 teaspoon jeera/cumin
  • 1 teaspoon ginger finely chopped
  • 1 green chilli finely chopped
  • ¼ teaspoon black pepper powder
  • 2 tablespoons coriander
  • salt to taste
  • oil for frying

*Soak sabudana in water for 6 hours or overnight.

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a large bowl add boiled potatoes and mash them, make sure there are no lumps left.
  2. Now add soaked sabudana, roasted and coarsely grounded peanuts, cumin, ginger, green chillies, black pepper powder, coriander and salt. Mix till everything is well combined.
  3. Now grease your hands with oil and take 2 tablespoons of the mixture and shape it into a ball, now gently press them to shape them into vadas. Similarly make rest of them. This recipe will give 14 medium size vadas.
  4. In a pan heat oil and once it becomes medium hot add the sabudana vada and fry from each side for 4-5 minutes on medium heat or until it turns brown and crispy.
  5. Serve hot with sweet yoghurt.

Recipe Notes

  • Make sure the sabudana is well soaked, else it will stick to your teeth while eating.
  • While shaping the vadas, make sure there are no cracks in the sides, else they might burst while frying.
  • You can make the vadas and refrigerate for upto 2-3 days and then fry them whenever needed.
  • Always fry on medium heat else they will remain uncooked from the inside.
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