Sabudana Vada

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4.34 from 3 votes

About Sabudana Vada

Sabudana Vada is a classic Maharashtrian snack that brings together the perfect blend of flavors and textures. With soft, chewy sabudana (tapioca pearls), crunchy peanuts, and creamy potatoes, each bite offers a delightful contrast that's both satisfying and moreish.
This wholesome and filling treat is especially popular during fasting periods, but its irresistible taste makes it a favorite year-round. The subtle heat from green chillies and the nutty aroma of roasted peanuts elevate this vada, making it a must-try for anyone craving a delicious Indian snack.
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Recipe Time & More

Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Served AsSnacks
Calories 179 kcal
Servings 4

Ingredients
 

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Instructions
 

  • Soak the sago grains in water just a little above level. Add the chopped coriander to the sago grains once they have absorbed all the water.
    Sabudana Vada - Plattershare - Recipes, food stories and food lovers
  • Boil and mash the potatoes well.
    Sabudana Vada - Plattershare - Recipes, food stories and food lovers
  • Roast the groundnuts and powder them finely.
    Sabudana Vada - Plattershare - Recipes, food stories and food lovers
  • Mix all of them well and make a firm mixture.
  • Make flat patties with hand and fry in hot oil. Remove from oil when slightly brown. Serve with green chutney.

Recipe Notes

Mix all the ingredients only at the time of frying.
 

Additional Tips

  • Ensure the sabudana is soaked just enough so that the pearls are soft and easily mashable between your fingers, but not overly wet—excess moisture can lead to soggy vadas that break apart while frying.
  • For an extra crunch, coarsely grind the roasted peanuts instead of making a fine powder, and fold them into the mixture at the end to retain their texture.
  • If you want a lighter version, try air-frying or baking the vadas at 200°C (400°F) for 20-25 minutes, flipping halfway; brush them lightly with oil for a golden, crispy finish.
  • To infuse more flavor, add a teaspoon of cumin seeds or a handful of freshly chopped coriander leaves to the vada mixture before shaping.
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4.34 from 3 votes

Recipe Nutrition

Calories: 179kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Sodium: 855mg | Fiber: 2g | Sugar: 3g

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Priya Iyer(Anitha)
Priya Iyer(Anitha)

A foodie who likes to explore different aspects of the gastronomic universe

Articles: 50

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4.34 from 3 votes

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