Sabudana Vada Recipe: Crispy Sago & Potato Fritters


Sabudana Vada is a delicious snack that is usually eaten during religious fasts like Navratri, Ekadashi, and the holy month of Shravan when eating of onion, garlic, lentils, pulses, and grains is forbidden. Sabudana also known as Tapioca pearls or Sago is a form of Cassava root. The starch from this root is extracted and processed to form these tiny round pearls. Sabudana is not rich in nutrients but it is a good source of carbohydrates. Apart from Sabudana Vada, Sabudana Khichdi, Sabudana Pudding/Kheer, Thalipeeth, Sabudana Wafers are some delicious dishes that are made using sabudana. Sabudana vadas are soft from inside and crisp from outside and makes a perfect savory snack  not just during fasts but also on any other day. They are great for potluck, tea parties, and for kid’s school lunch. These vada’s are vegan, nut free, and gluten free, and are made with very few ingredients. So let’s check out the recipe.

Ingredients of Sabudana Vada:

½ Cup Sabudana (Tapioca Pearls)

3 Medium sized Potatoes

2 Green Chilies finely chopped

1 Tbsp. Chopped Cilantro

½ Tsp Cumin Seeds

Sendha Namak/ Pink Salt as per taste

Oil for frying

Method of sabudana Vada:

  1. Wash the sabudana till the water comes out clean. Soak it with enough water to just cover the sabudana for at least 4-6 hours or overnight. Depending on the quality, it may take more or less time and water to soak. Sprinkle very little water after couple of hours if the sabudana becomes dry and is still hard. The sabudana should be soft when mashed between fingers.
  2. Boil the potatoes until soft. Once cooled, peal and mash them. Potatoes should not be mushy or sticky.
  3. Meanwhile heat the oil in a frying pan or kadhai to fry the vadas.
  4. Now, take a bowl and add the sabudana, mashed potatoes, green chilies, cilantro, cumin seeds, and salt. Mix well the dough so the vadas don’t break while frying.
  5. Once the oil is hot enough, gently drop one small piece of the dough in the oil. The dough piece should rise to the top slowly and should not change color quickly. If the oil is cold the vadas will absorb more oil while frying, and if the oil is too hot, the dough will become brown quickly without cooking from inside.
  6. If the dough breaks while frying, add 1-2 tablespoon of some binding agent like Rajigra flour(amaranth flour), Kuttu ka atta(Buckwheat flour), or sabudana flour(Tapioca Pearls flour) to the dough and mix it well again and shape the vada’s.
  7. To make a vada, take a palm sized portion of the dough and shape it into a round flat patty. Don’t make it too thin or thick else it might break. Finish making the vada’s with the rest of the dough.
  8. Fry few vada’s at a time on medium heat. Do not overcrowd the frying pan else the vada’s will not fry evenly. Flip the vada’s once it turns golden brown. Fry them by turning the vada’s until crisp from outside. Drain on a kitchen towel to remove excess oil from the vada’s.
  9. Serve the Sabudana Vada with cilantro chutney or plain yogurt.