Sabudana Vada Recipe | Traditional Sabu Vada Recipe 

Sabudana Vada – A deep-fried sabudana dumpling is a famous traditional dish for fasting days or vrat like – Ekadashi, Mahashivratri, Navratri, etc. They are crunchy outside and soft inside. 

Sabudana Vada Recipe | Traditional Sabu Vada Recipe

To prepare Sabudana Vada, we need to soak the sabudana for 4 – 5 hrs. Later, add some grated boiled potatoes, ginger-chili paste, roasted peanut powder and cumin powder, salt, sugar, and lemon juice as per taste. Grease your hands and shape them into vadas. Deep fry them in hot filtered oil and serve warm with fresh homemade curd, chutney, or adrak wali chai.

Sabudana is known as Sago, kasawa, and tapioca. It looks like tiny white pearls and is a starch extracted from roots. Sabudana helps to strengthen bones and is one of the most powerful vegan sources of protein. It can be part of your baby’s food too. If babies are suffering from Loose motions or Diarrhea- Sabudana Kheer will do wonders for them. 

Sabudana Vada Recipe | Traditional Sabu Vada Recipe

Tips for making crunchy and oil-free sabudana vada : 

  • Soak the sabudana in the correct amount of water for at least 5 hrs.
  • After 5 hrs, they must be dry and non-sticky.
  • If they are soggy, drain the excess water and spread them on a kitchen towel for some hours.
  • Once they are dry, use them to make sabudana vada.
  • Add boiled and grated potato for binding. If the potato is not mashed and mixed evenly, vada will crack in the oil. 
  • Add coarsely ground or hand-pounded roasted peanut powder to avoid cracks.
  • Never add water while making dough. If the dough is soggy, sabudana will turn chewy and will absorb excess oil.
  • Always fry in hot oil. First, check and then start frying. Do not overcrowd the Kadai. Leave space so vada can puff up nicely. 
  • If oil is not hot enough, vada will soak the oil. 

If you like this sabudana vada recipe, then you must try the Khili-Khili sabudana khichdi recipe too. You can also try the vrat special – phalahari recipes like – Sama rice/ Moraiyo with Farali Kadhi and Rajgira sheera. In this Holy Month of Shravan, try the vrat special recipes and enjoy your fasting. 

Here is the video recipe of the Sabudana Vada Recipe : 

Sabudana Vada is a famous recipe of the Maharashtrian Cuisine. If you love Maharashtrian food then do try other recipes like :

You may also like to try other fasting special recipes : 

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Here is the complete recipe card of the Sabudana Vada Recipe : 

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.