Tapioca Pearl Fritters or Sabudana Vada

Sabudana Vada (4)

Festive season is around the corner, so these tapioca or Sabudana vadas will be perfect .It is one of the most popular Maharashtrian snack made for fasting days like Navaratri, Janmashtami, Ekadashi, Maha Shivratri. Try out these crispy tapioca vadas this fasting season.Tastes great with green coconut chutney or sweetened yogurt or both!

Sabudana Vada (5)

Preparation Time – 20 mins (do not include soaking time)

Cooking Time – 10 mins

Serves – 4

Sabudana Vada (3)

Ingredients –

¾ cup – Sabudana (Sago or Tapioca pearls)

1 ½ cups- boiled potatoes (peeled and mashed)

½ cup – roasted peanuts

1 teaspoon – cumin seeds

1 ½ teaspoon- ginger paste

2-3 green chilies (finely chopped)

Few sprigs – Cilantro or coriander leaves (finely chopped)

2 teaspoons- lemon juice

1 teaspoon – sugar

Salt or rock salt (sendha namak) – to taste

Oil – for deep frying

How to go about it –

  1. Wash tapioca/ sabudana very well in running cold water. Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana.
  2. Drain all the water and keep in colander for 15-20 minutes. This step is necessary to avoid any moisture so as to prevent it from getting sticky.
  3. While sabudana is draining, dry roast groundnuts on medium flame. Allow them to cool. Peel them and grind coarsely.
  4. Take sabudana, boiled mashed potatoes, coarsely ground peanuts, ginger paste, green chilies, coriander, cumin seeds, salt, sugar and lemon juice in a bowl.Mix them well and make like a dough.
  5. Grease your palm with some oil and make balls and press them gently.
  6. Heat the oil on medium high flame for deep frying. See that the oil is hot enough.
  7. Once the oil is ready, slide the vadas gently into the hot oil. Do not disturb for a minute otherwise they will break or it becomes messy. After a minute, flip and fry vadas to golden brown on both sides.
  8. Drain the vadas on kitchen towel to remove excess oil.
  9. Serve these hot and crispy vadas with coriander chutney or sweet or salted yogurt.

Sabudana Vada (2)


  • Sendha namak – a kind of salt used in food made during fasts. You can use regular salt if you are going to make as a regular snack.
  • Tapioca /Sabudana should be soaked well.When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard even after frying the vadas.
  • Tapioca/Sabudana should be drained very well. If water is present in the sabudana then the vada mixture will become sticky. So let it drain for good 15-20 minutes.
  • By any chance or mistake, if the mixture becomes soft and sticky. You can add couple of tablespoons of rajgira atta or singhare ka atta or kuttu ka atta and mix. This flour will absorb the extra moisture.
  • While shaping vadas, grease your palm with little oil. So vadas won’t stick to your palm.
  • Oil should be hot enough I prefer to fry vadas on medium high flame.While frying do not disturb them for 1 min and than you can flip or move around.
  • Fry only 2-3 vadas at a time.

Sabudana Vada (1)



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