Sabudana Vada
Veg
Vegan
Crispy, pan-fried patties of soaked tapioca pearls (sabudana) mixed with mashed potato, crushed roasted peanuts, green chillies, and cumin — the outside golden and crackling, the inside chewy and soft. A fasting (upwas) food across Maharashtra, sabudana vada is eaten during Ekadashi and Navratri when grains are avoided. Its popularity has long since escaped the fasting context — it is now a beloved everyday snack.
Cuisines
Malvani
Vidarbha
Kolhapuri
Malwi
Maharashtrian
Best for
Breakfast
Snacks
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | sabudana (tapioca pearls) |
| 2 medium | potatoes, boiled and mashed |
| 1/4 cup | roasted peanuts, coarsely ground |
| 2 tablespoons | fresh coriander leaves, chopped |
| 2 tablespoons | lemon juice |
| 1 teaspoon | cumin seeds |
| 2 teaspoons | green chilies, finely chopped |
| — | salt to taste |
| — | oil for deep frying |
Instructions
- 1 Rinse the sabudana under running water until the water runs clear to remove excess starch.
- 2 Soak the sabudana in enough water to cover them for about 4-5 hours or until they are soft.
- 3 Drain the soaked sabudana completely and set aside.
- 4 In a mixing bowl, combine the soaked sabudana, mashed potatoes, ground peanuts, chopped coriander, lemon juice, cumin seeds, green chilies, and salt.
- 5 Mix well until all the ingredients are combined into a dough-like consistency.
- 6 Divide the mixture into small portions and shape them into flat round vadas.
- 7 Heat oil in a deep frying pan over medium heat.
- 8 Once the oil is hot, carefully slide the vadas into the oil and fry until they are golden brown and crispy on both sides.
- 9 Remove the vadas from the oil and drain on paper towels to remove excess oil.
- 10 Serve hot with green chutney or yogurt.
Tips
Ensure the sabudana is well-drained to prevent the vadas from becoming soggy.