How to make Sago Vadas

Sabudana Vada is a popular Maharashtrian snack prepared during fasts. It is generally served with green chutney and curds. These super delicious vadas are crispy from outside with a soft internal texture. Here goes the recipe:


1 1/2  cup Sago (sabudana)                 
5 medium sized  potatoes (aloo)
3/4  cup Peanuts (mungphali)
2 tsp Cumin seeds   (jeera)                                      
2 tbsp Green chilly & ginger paste  (hari mirch + adrak paste)
2 tbsp fresh coriander leaves, chopped (dhaniya)      
Salt as per taste (namak)
Oil for frying (tel)

Some other sabudana recipes : Sabudana Khichdi, Sabudana Thalipeeth, Sabudana Kheer


  • Soak the sabudana in water for 4 to 5 hours or overnight. 
  • Boil the potatoes, peel and mash them. 
  • Dry roast the peanuts. When they cool down, blend the peanuts to coarse powder. 
  • Drain the water from sabudana.
  • In a mixing bowl, add the sabudana, mashed potatoes,  green chilly and ginger paste, cumin seeds, peanut powder, chopped coriander and salt.
  • Mix the entire mixture very well.  
  • Divide the mixture into equal parts and shape them into flat round vadas.
  • Heat oil in a frying pan and deep fry the vadas till they are crisp and golden.
  • Serve sabudana vada with curds or green chutney.

Note: Adding of coriander leaves is optional. When consuming during fasts, coriander leaves are not added.