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Sabudana vada recipe | crispy sabudana vada | how to make sabudana vada

Sabudana vada is a popular Indian snack that is not only delicious but also holds cultural significance, particularly among those observing fasts or during religious festivals. This crispy and savory dish originates from Maharashtra, a state in western India, and has gained popularity throughout the country. It is made with sago pearls, potatoes, peanuts, and spices. These vadas are crispy on the outside and soft on the inside. When served with chutney, they make for a delightful snack that complements tea or coffee perfectly.

To ensure that you make perfect crispy sabudana vadas on your first attempt, I share the correct ingredient ratios and a few fail-safe tips.

The key to making crispy sabudana vada at home are
  1. Firstly, soaking the sabudana is extremely important for this recipe. I use a 1:1 or equal ratio of sabudana to water to soak it. If the sabudana is not soaked properly, it may burst and explode while frying.
  2. Dry the soaked sabudana and add crushed peanut powder to it so that its moisture will evaporate and the pearls will be separate in the vada mixture.
  3. The proportion of grated potatoes should be half the quantity of soaked sabudana. Also, cool down the boiled potatoes so that there is no moisture in them. If the potatoes are slightly wet, the vada will absorb more oil while frying.
  4. I add some arrowroot powder (tapkir) to the vada mixture, as it gives binding and a crispy texture to the vada. It also helps the vada absorb less oil while frying.
  5. I have shared a sabudana vada recipe that is eaten during vrat, but you can also add finely chopped nuts to make it tastier.
  6. Lastly, fry the sabudana vada on medium flame until it becomes crispy on both sides.
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Recipe video

Sabudana vada recipe | crispy sabudana vada | how to make sabudana vada

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 6 hours
Total Time 6 hours 35 minutes
Course Farali Recipe, Snack, Vrat
Cuisine Indian
Servings 30 Medium size vada


For sabudana vada

  • 2 cup sabudana or sago pearls
  • 2 cup water
  • 1.5 cup roasted peanutes
  • 2 cup boiled and mash potatoes
  • 3 tbsp green chilli paste
  • Salt to taste
  • 1 tbsp cumin seeds
  • 2 tbsp sugar
  • 2 tbsp lemon juice
  • 2 tbsp arrowroot powder - tapkir or corn flour
  • Some coriander leaves
  • Oil for frying

For farali chutney

  • ½ cup grated coconut
  • ½ cup roasted peanuts
  • 3-4 green chilli
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1 cup water


For sabudana vadas

  • Rinse 2 cups of sabudana well until the water turns clear.
  • Soak it in 2 cups of water overnight or for 4-6 hours.
  • After the soaking time, the sabudana would have absorbed all the water. It should be soft, press it with a finger to check if it crushes easily.
  • Now, in a mixer jar, add roasted peanuts and pulse grind them to a coarse powder.
  • Add the crushed peanut powder to the sabudana and mix well.
  • Next, add 2 cups of mashed potatoes, green chilli paste, salt, cumin seeds, arrowroot (tapkir) or cornflour, sugar, lemon juice, and coriander leaves. Mix everything well.
  • Make sure the vada mixture is properly bound together (refer to the video).
  • Take some mixture, flatten it a bit, and shape it into a round shape.
  • Heat oil in a pan, then add the vadas to the oil one by one and fry them on medium heat until they turn golden brown and crispy on both sides.
  • Drain the fried vadas on a wire rack. Repeat the frying process for all the vadas in the same way.
  • Serve the sabudana vada with farali chutney.

For farali chutney

  • In a mixture jar, add grated coconut, roasted peanutes, green chilli, cumin seeds, salt, sugar and lemon juice.
  • Add 1 cup water and grind it into smooth paste
  • Farali chutney is ready serve with sabudana vada.


  1. Use an equal proportion of sabudana and water while soaking sabudana.
  2. Crush roasted peanuts into a coarse powder.
  3. Mix the coarsely crushed peanut powder with the soaked sabudana so that it absorbs the water and becomes dry.
  4. The proportion of potatoes should be half that of soaked sabudana.
  5. Fry the sabudana vada on medium-high heat. Do not fry it on a low flame.
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