Sabudana Vada roughly translated as Tapioca Pearl Fritters is a traditional Maharashtrian snack. It’s popular as a Vrat/Upvas/Fasting food. Tapioca pearls, potatoes and peanuts are main ingredients of this recipe. Typically, vada is deep fried but you can also make it in appe pan or air fryer with less oil. Honestly I like the deep fried version the best as I feel it gives authentic taste and texture.

Maharashtra has rich food culture where fasting food has it’s own variety. You can find other fasting recipes below:

Sabudana Vada are crunchy on the outside and soft from inside. I recommend to always serve and eat freshly made, hot vadas because that’s when they taste the best! You can serve coconut chutney and yogurt as accompaniment.

Step by Step Recipe of Sabudana Vada:

  • We need below ingredients to make this snack.
  • We need soaked sabudana for this recipe. Hence plan in advance and soak sabudana in enough water for 40 minutes.
  • In a bowl, add soaked sabudana, boiled potatoes, peanut powder, ginger green chili paste, salt and chopped coriander.
  • Mix everything well and start kneading by adding little bit of water at a time. A dough should to sticky and loose.
  • Now take a clear plastic. Make small balls of mixture and press lightly by hand. as shown.
  • Meanwhile heat oil in a kadhai for frying.
  • Once oil is hot enough, drop vada slowly in oil. Fry until brown and crispy from both the sides.
  • Serve hot with green coconut chutney.
Print
Sabudana Vada
Prep Time
40 mins
Cook Time
30 mins
Preparing Dough
20 mins
Total Time
1 hr 30 mins
 

Sabudana Vada is a crunchy, deep fried snack originated in Maharashtra.

Course: Snack
Cuisine: Indian, Maharashtrian
Keyword: sabudana, vada
Servings: 15
Ingredients
  • 1 cup Sabudana (Tapioca Pearls)
  • 1 cup Peanut Powder
  • 2-3 Potatoes Boiled and mashed
  • 1 tsp Ginger Chili Paste
  • 1-2 tbsp Coriander finely chopped
  • Salt per taste
  • 2-3 cups Oil for deep frying
How-To

  1. Soak Sabudana in very little water and keep covered for 40 minutes. Drain the remaining water and keep aside.

  2. In a bowl, add soaked sabudana, peanut powder, salt, ginger chili paste. Start kneading by adding little bit of water. Make a loose and sticky dough.

  3. Make small balls of the mixture and flatten using palm.

  4. Meanwhile heat oil in a kadhai.

  5. Once oil is hot, gently drop vada.

  6. Fry until brown and crispy from both the sides.

  7. Serve hot with coconut chutney and curd.

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