Sabudana Vada Recipe | Traditional Sabu Vada Recipe
Prep time
Cook time
Total time
Sabudana Vada - A deep-fried sabudana dumpling is a famous traditional dish for fasting days or vrat.
Cuisine: Indian
Serves: 18 - 20 no
  • Sabudana - 1 cup
  • Water - ¾ cup
  • Potato - 2 medium, boiled
  • Roasted Peanut Powder - 2-3 tbsp
  • Ginger - 1 inch
  • Green chili - 3-4 as per taste
  • Coriander leaves - a handful, chopped
  • Lemon - 1, as per taste
  • Roasted cumin powder - ½ tsp
  • Sugar - 1 tbsp, optional
  • Salt - 1 tsp, as per taste
  • Oil for frying
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a wide bowl, add sabudana along with water.
  2. Make sure all the sabudana is covered with water.
  3. Cover the bowl and soak the sabudana for 5 hrs.
  4. After 5 hrs, you can see sabudana has soaked all the water and turned dry.
  5. If sabudana is soggy, drain the excess water and spread them on the kitchen towel for some time.
  6. Once they become dry, add them into a bowl.
  7. Grate the boiled and peeled potatoes.
  8. Add crushed peanuts, lemon, roasted jeera powder, sugar, coriander leaves, and salt.
  9. Mix well and make a dough.
  10. Grease your hands.
  11. Take a lemon size portion, roll into a tight ball, flatten it and give it the shape of vada.
  12. Same way shape all sabudana vadas.
  13. Meanwhile, heat the oil for frying.
  14. Once the oil is hot enough, drop a small portion and check the oil.
  15. If it comes up immediately, the oil is ready to fry.
  16. Set the flame between slow and medium.
  17. Gently drop one vada and fry it. Add more as per the capacity of Kadai.
  18. Do not disturb the vada until it floats. Else vada will get cracked on the surface, and it will soak the oil.
  19. Vadas will puff up, so do not overcrowd the Kadai while frying.
  20. Flip them and fry until they turn crispy and brown.
  21. When sabudana vada is cooked nicely, you can see the bubbles disappear.
  22. Take them out on the plate.
  23. In the same way, fry the rest of the vada.
  24. Serve warm sabudana vada with homemade curd and chutney of your choice.
Recipe by Zeel's Kitchen at