Prepare time: 15 mins
Cook: 25 mins
Serves: 4 Persons


  • 1/2 cup Sabudana (small tapioca pearls)
  • 2 large Potatoes, boiled
  • 1/4 cup Peanuts, roasted and coarsely crushed
  • 1 teaspoon Sesame Seeds
  • 1 Green Chilli, deseeded and finely chopped
  • 1/2 teaspoon grated Ginger
  • 1½ tablespoons Coriander Leaves, finely chopped
  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Garam Masala Powder
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Sugar (optional)
  • Salt
  • Oil
  • 1/3 cup Water (to soak sabudana)

Directions For Making Sabudana Vada

  1. 1/3 cup Water (to soak sabudana)
  2. You will notice size of sabudana pearl would increase in couple of hours.
  3. Place them in sieve, drain excess water and keep aside for 1½ hours. This process will make them non-sticky.
  4. Peel and grate boiled potatoes in a large bowl.
  5. Add drained sabudana, coarsely crushed peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar and salt.
  6. Mix all ingredients well and make a soft dough like mixture.
  7. Divide it into 12 equal lemon size portions. Give them a round shape of ball and press a little between your palms and flatten like pattie. If mixture is sticky, then grease your palms with a small amount of oil.
  8. Heat oil in a frying pan over medium heat for deep frying. When it is medium hot, slowly slide 3-4 patties in it. When top surface turns light brown, flip them and deep fry until golden brown on both sides. 
  9. Drain prepared sago vada and transfer them to a plate. Deep fry the remaining vadas. Crispy sabudana vadas are ready; serve them hot with tamarind chutney, spicy green chutney and curd.

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