Sunday, February 26, 2017

Sabudana Vada | Sago Vada | Step By Step Photos

sabudana vada1.jpg

Sabudana vada recipe comes from Maharashtrian cuisine in India and mainly consumed during fasting in hindu religion but this is a delicious snack which can be relished on normal days as well. Sabudana along with potatoes are deep fried and typically enjoyed with spicy green chutney.
I have already posted the recipe for mint-coriander chutney that goes very well with these. Also, I have posted recipe for vrat ke chawal ki kheer which you can prepare during fasting and complete your meal. So, no more “hungry” tummy, just “happy” tummy on those fasting days.

Serves: 12 vadas/patties
Preparation time: 2-3 hours to soak
Cooking time: 20-25 mins.


3/4 cup sabudana /sago (tapioca pearls)
4 medium sized potato (boiled and mashed)
2 green chillies (finely chopped)
1 inch ginger (finely chopped)
Oil for frying
Rock salt (sendha namak) to taste
Black pepper powder to taste
2 tablespoons fresh coriander leaves (chopped)
½ tablespoon lemon juice (or as per taste)


  1. Wash the sabudana and soak it for 2-3 hours in water just to immerse them.
  2. Check the sabudana by pressing it between the fingers after 2-3 hours. If it is still hard, you need to soak it for some more time and add more water. (Time for soaking really varies on sabudana)
  3. Once you are able to press the sabudana, drain it to remove any extra water.
  4. Boil the potatoes and mash them in a large bowl.
  5. Now, add in drained sabudana, cumin powder, salt, pepper, ginger, cumin powder, green chillies and coriander leaves.
  1. Mash and mix all ingredients so that they are evenly distributed.
  2. Now, take the mixture in your hands to form round balls or flat patties.
  3. Heat oil in a deep pan/wok and fry the patties until golden brown.
  1. Flip in between to evenly cook the patties.
  2. Drain on kitchen towel to remove excess oil.
  3. Serve hot with green chutney.
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  • Soaking time varies as per different sabudana variety.
  • Make sure you drain the sabudana well before adding to potatoes as they might result in breaking the patties and oil may splutter as you fry them.
  • You can add roasted and crushed peanuts in the mixture and it gives extra crunch to these vada. ( I was running short of peanuts so skipped it this time but generally I add them as well. )

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