Sabudana Wada

Sabudana or Sago is a common ingredient that is used in fasting recipes all over India to make vada, sabudana khichri, sabudana kheer etc.
This vada not only during fast but can be enjoyed otherwise also as a morning or evening snack and tastes best with curd/ dahi and mungfali chutney.


  • 1 cup sabudana/ sago
  • 3 to 4 medium potatoes/aloo (boiled)
  • ½ cup peanuts/mungphali coarsely ground in the mixer after roasting
  • 1 tbsp cumin seeds/jeera (optional)
  • 1-2 green chilies finely chopped
  • 1 tsp finely chopped ginger/adrak
  • 1 tbsp lime juice (optional)
  • few chopped coriander leaves/dhania (optional)
  • sendha namak/ rock salt it is prefered in fasting
  • ghee/ oil for frying


  • First of all, soak the sabudna say 2 cups for at least 5 hours or best is overnight so it becomes soft till morning. Don’t put too much water but it should be nicely dipped till the surface
    • Drain excess water if there, probably the water is all soaked up by sabudana.
    • Now take a plate and mash the boiled potatoes and add them with sabudana.
    • Add salt, ginger, chilies, lemon juice, coriander leaves, and groundnut powder to sabudana and potato and mix them properly. Maharashtrians love a say 1 tsp sugar also in it but it’s optional to your taste.
    • Now take a big spoonful of this mixture on your palm and roll them like a tikki
    • Similarly deep fry all the vada’s one by one till they turn golden brown in a properly heated oil.

few important points for sabudana vada recipe:

  • The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago. so for this, Once you buy sabudana do check a spoonful for an hour as sometimes sago is so hard it doesn’t soften, so it differs from quality to quality of the sabudana crop.
  • Sabudana is also called Tapioca pearls
  • Maybe If by any chance your vada’s are not taking proper shape and are splitting then add 3 tbsp of kuttu atta/ buckwheat and try again as this atta helps in binding the sabudana mixture.

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