Sabudana Vada Recipe | How To Make Sabudana Vada? Step By Step Guide!

Sabudana Vada

Are you looking for a Navratri fast recipe or Vrat recipe? Here is an easy, simple and delicious recipe for Fast. Sabudana vada is a crunchy, crispy, fried patty made from Sabudana. Though it is fasting, it can be made at any other time.

It is a good morning breakfast or evening snack recipe. These are light, crispy and tasty recipes.

Sabudana vada recipe-Sabudana Vada, also called ‘sago vada’, is a traditional shallow-fried snack from Maharashtra, India.

Let’s learn how to make Sabudana Vada in Appe pan.

Preparation Time
– 15 minutes
Soaking Time
– 4 Hours
Cooking Time
– 20 minutes
Total Time
– 4 hours 35 minutes
– 10 Vada
– Snack
– North Indian
  1. 2 cup of Sabudana (Tapioca)
  2. ½ tsp cumin seeds
  3. Two boiled and mashed potatoes
  4. Green chilli paste
  5. 1 cup of roasted peanut powder
  6. Salt
  7. 3-4 tbsp coriander leaves
  8. Oil ( for frying)


  1. In a large bowl and add Sabudana, and wash it two times.
  2. After washing Sabudana add water and soak it overnight or 4-5 hours.
  3. After 5 hours, add salt, cumin seeds, boiled and mashed potatoes, green chilli paste, roasted peanut powder, chopped coriander leaves and mix well.
  4. Mix and mash well with your hand.
  5.  Grease the oil to the hands, take a small portion of the dough and make it small-sized.
  6. Heat Appe pan and add oil in Appe pan and place the prepared Sabudana balls in Appe pan.
  7. Cover the lid and cook for 3-4 minutes on medium flame.
  8. After 4 minutes, flip the balls and cook from all the sides.
  9. Cook Sabudana vada for 15-20 minutes on low flame until it gets golden and crisp.
  10. Take out the Vada’s on a plate.
  11. Sabudana vada is ready to serve.
  12. Serve sabudana vada hot along with curd.


  1. Unsoaked Sabudana can be dangerous. They can burst in oil if not soaked well. Please ensure they are well absorbed before you make the Vada.
  2. Avoid overcooking the potatoes. If you overcook the potatoes, they will hold up a lot of moisture and make the Sabudana Vadas soggy.
  3. Sabudana vada fries them only a medium. Otherwise, they will brown from outside and remain soggy inside.
  4. You can double fry them to keep them crisp for a little longer.



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