Sabudana vada

  • Yield : 25-30
  • Servings : 6-7
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 7:00 h

Just the thought of sabudana fills me with nostalgia and take me decades back into my Mum’s kitchen. Sabudana was a usual on the menu, whether it was the khichdi,  vadas or the sabudana thalipeeth, the three of us always gobbled it down hungrily.

Sabudana (tapioca pearls) is commonly eaten on Mondays and Thursdays, in Maharashtra, those being the fast days when people either observe strict fasts and eat just fruit or sabudana and not much else.

I make them for no such reason. Its simply that the thought of anything sabudana makes me weak. So I indulge.


This is my mum’s recipe and the crispy vadas with the soft centre simply make you want more.


Sabudana- 2 cups

Potato – 1 boiled and mashed

Cumin seeds- 1 tsp

Green Chillies- very finely chopped

Baking soda- 1 pinch

Coriander Leaves- 4 tsp

Roasted peanut , coarsely powdered- 3/4 cup

Salt- to taste



1. Rinse the sabudana a few times and soak for one hour.


2. Then, drain the water and leave the sabudana well-covered for about 4 to 6 hours, preferably overnight. My mom always left it overnight, with perfect results.
I am forgetful, so I only remember a few hours before 🙂
3. Boil and mash the potato.
The mash doesn’t have to be too fine.
Bits of potato in a bite of vada taste really nice.Coarsely grind the peanuts and chop the coriander.
4. Mix together the sabudana, cumin seeds, peanut powder, mashed potato, baking soda, salt, coriander leaves and green chillies in a mixing bowl.
Mix well, adding a few drops water if the mixture feels too dry. Some people like to add onion for bite, but that is so not OK for the fasting days. My Mum would’ve cringed even at the suggestion. But you can add 1/4 cup finely chopped onion, if you so desire.
5. Grease your hands with oil and divide the mixture into  small even sized balls, and slightly flatten between the palms of your hands.
6. Heat  oil in a wok/ kadhai and deep fry the vadas in hot oil till golden brown.
7. Keep a vigilant eye and maintain the oil temperature not letting it burn the vadas.
8. Fry till golden brown



Serve hot with sweetened yoghurt and coriander chutney.

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