Sabudana vada

By Bhawna Jain

Oct, 9th


4 persons
Cook Time
35 minutes
6 - 8


  • 1/2 cup , Sabudana
  • 2 , Boiled potatoes
  • 1/4 cup , Roasted peanuts
  • 2 tbsp , Chopped coriander
  • 2 , Green chillies
  • 2 tsp , Salt
  • 1 tbsp , Lemin juice
  • 3 cups , Oil


  • Rinse sabudana well until water turns clear. Soak it in 1/2 cup water overnight. In the morning, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander,
  • Then transfer the saubdana to a large bowl along with boiled potatoes, roasted peanuts, cilantro, green chilies. You may also add ginger if you like or even mint.
  • Add lemon juice and salt and mix everything together. Divide the mixture into 10 equal parts, flatten them a bit and make them round shape.
  • Heat oil on medium heat in a kadai or wok. Add vadas to the oil one by one, don't overcrowd the kadai. Maintain the oil temperature to medium heat.
  • Fry vadas on medium heat until golden brown and crispy from both sides. Drain on paper towel. Serve sabudana vada with chutney, ketchup or anything that you like.