Sabudana Vada

  • Author: Kavitha Ramaswamy
  • Prep Time: 8 hours
  • Cook Time: 30 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 25 pieces 1x


Sabudana Vada is a tasty deep-fried snack from Maharashtra (western part of India). It is primarily made with Tapioca Pearls



  • 1 cup Sabudana (Tapioca Pearls / Sago / Jevvarisi)
  • 1/3 cup Peanuts
  • 2 large Potatoes, boiled & mashed
  • 48 Tablespoons Coriander or Cilantro leaves, finely chopped
  • 2 Tablespoons Curry Leaves
  • 4 finely chopped Green Chilli
  • 1 teaspoon Cumin Seeds or Jeera, crushed
  • 1 Tablespoon Salt (adjust to taste)
  • Vegetable Oil, for deep frying


  • Wash and soak the Sabudana in water just enough to cover it, let it rest for 6 hours or overnight. The Sabudana will soak up the water, get softer and plump up in size
  • Add the softened Sabudana to a mixing bowl
  • Crush peanuts in a mortar and pestle or a mixer. Add the peanuts to the Sabudana
  • Add potatoes, cumin seeds, coriander (or cilantro) leaves, curry leaves, and salt
  • Mix everything together with your hands. The mixture will start to form a thick dough-like consistency
  • Divide into equal portions. Form tight balls and flatten into patties. Repeat with rest of the mixture
  • Heat vegetable oil in a wok or pan with high sides
  • Gently drop in the formed vadas (do not overcrowd the pan)
  • Fry on medium heat for 4-5 minutes on each side, or until the Vadas turn golden brown and crispy
  • Remove, serve hot with coconut chutney, ketchup, or your favorite condiment


  • If you do not wish to deep fry them, then you could bake them in an oven or make them using an air fryer as well
  • To make a Jain version of this recipe, replace boiled and mashed potato with raw banana
  • Category: Snack
  • Method: Deep-Frying
  • Cuisine: Indian

Keywords: sabudana vada, tapioca fritters, maharashtrian sabudana vada, deep fried sabudana vada