Sabudana Vada Recipe

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Sabudana Vada

Navratri is just about to end. And here I come up with another Navratri fasting recipe – Sabudana vada or Sago wada. It is usually served on Dussehra or Vijayadashami in Maharashtra.

Main ingredients for these sabudana wada are sago, boiled potatoes, and peanuts. It is deep fried snack and best eaten fresh with coriander chutney or ketchup or with chai. These are crispy from outside and soft and chewy from inside and crunchy in between from peanuts.

Besides serving on navratri and fasting days, this is also popular snack when it’s raining. On raining days, my family always loves sabudana vada with a hot cup of tea. So let’s get started

Adapted from“Mumbai’s Roadside Snacks” by Tarla Dalal

5 from 1 reviews
Sabudana Vada
Cook time
Total time
Cuisine – Maharashtrian Recipe category – breakfast, snack, fasting recipe Skill level – Easy
Yield: 20 Vadas
  • • Sabudana (Sago or Tapioca) – ¾ cup **Notes
  • • Potatoes – 1 ½ cups, boiled, peeled and mashed **Notes
  • • Peanuts – ½ cup
  • • Cumin seeds – 1 teaspoon
  • • Ginger paste – 1 ½ teaspoon
  • • Green chilies – 5-6, chopped finely
  • • Cilantro – 10 sprigs, chopped finely
  • • Lemon juice – 1 teaspoon
  • • Salt – to taste **Notes
  • Sabudanathere are so many different verities of sabuadana available in market. Some requires 2-3 hours soaking and some require 8 hours of soaking. Soaking time is depends on quality of sabudana. So experiment with your sabudana and decide soaking time. Mine needed overnight soaking. One more thing, always soak sabudana in flat bowl not in deep bowl. Always drain sabudana well after soaking; this helps to prevent sabudana getting sticky.
  • PotatoesI used 2 medium russet potatoes for 1 ½ cups. To boil potatoes cut them in half. Take in pressure cooker with salt and enough water to cover potatoes. Let it whistle 2 times on medium heat. Turn off the stove and let the pressure go down by itself.
  • SaltIf making on vrat or fasting days then use sendha namak or rock salt. Otherwise use regular salt.
  1. Wash sabudana under running cold water till water runs clear. Soak them in enough water for 2-3 hours or overnight according to your sabudana type.
  2. It will become more than double in size after soaking and when you press between your fingers it should mash easily. Drain all the water and keep in colander for 10 minutes to avoid stickiness.
  3. While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool and grind into a coarse powder.
  4. Take sabudana, boiled potatoes, coarsely ground peanuts, ginger paste, green chilies, cilantro, cumin seeds, salt and lemon juice in a bowl.
  5. Mix them well and make dough like ball.
  6. Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
  7. Oil should be hot enough (more hot then usual all frying). How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying. Slide vadas gently into hot oil. Fry 3-4 vadas at a time. Do not over crowd vadas. And deep fry on both sides till it becomes golden brown.
  8. Drain on paper towel lined plate. And serve hot.
Additional Info
Taste – crispy from outside and soft from inside

Shelf life – Best served fresh. But you can keep in air tight container after cooled for 1 day at room temperature. But vada will lose its crispiness.

Serving suggestions – serve as breakfast or snack with ketchup or coriander chutney or mint chutney. You can enjoy these with a cup of hot tea.You can have this on vrat or fasting days or on Navratri.

Cooking tips

- While shaping vadas, grease your palm with little oil. So vadas won’t stick to your palm. Shape 5-6 vadas and it will start to stick. So wash your hands or wipe it with kitchen towel, grease again then and make vadas.

- Oil should be hot enough while frying otherwise vada will soak more oil and it will break and fall apart in oil. How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying.

- Do not disturb vadas after dropping them in oil for 1 minute. If you do so then vada will break and absorb more oil.

- After frying one batch, oil temperature might get down a little bit. So let the oil heat up again to right temperature then start frying next batch.


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  1. Nupur says

    Hi Kanan, I tried out your recipe this weekend. I was a little apprehensive as I had to make vadas for 8 people and its the first time I was trying out on my own. So I doubled up the proportions you mentioned and the vadas turned out to be Amazing! Everybody couldn’t get enough of them! I am positive that your blog is going to be my go-to place whenever I want to make something new. Thank you and keep posting!

  2. Archana says

    Hi !

    I want to know that if I don’t add any rajgara no lot or any farari flour to the mixture will the vada break up??

    • Kanan says

      It is not always needed to add rajgara flour while making vadas. If potatoes has more moisture or sabudana is not drained properly then vada mixture will be very soft and you will not be able to form the vada and that’s why they will break in the oil. And so you might need to add any fasting flour to avoid breaking vadas.

      But what you can do if not want to add any flour? “when preparing vada mixture, add little mashed potato at a time, keep mixing-adding-mixing and when you feel that mixture is medium soft enough to form vadas that time stop adding potatoes. vada mixture should not be that stiff that raw vada will crumble and it should not be that soft that it becomes sticky.” Hope this helps.

      There are few more reasons that vada will break while you fry. – oil is not hot enough. – keep disturbing vadas frequently while frying. Read more about it in above tips and detailed instruction section.

  3. Nargis says

    Hey There Tried This Recipe today it came out well :) but had some problems while frying, it started breaking in the oil, altered by adding some cornflour and shaping it, then shallow fried it like cutlets it was fine, But a little difference of thought my family liked it cold, and they said hot vadas dint give much taste :) Over all nice recipe would keep making it in future thanks

    • Kanan says

      Thanks for your feedback. I have mentioned in cooking tips how to prevent it from breaking in the oil. I like the idea of making tikkis out of it.