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Blogging Marathon, Marathi cuisine , Tapioca fritters

Sabudana Vada

Sabudana vada is a crispy fritter with sabudana, mashed potato and peanuts.
Course Appetizer, Snack, Teatime Snack
Cuisine Indian, Maharashtrian, Marathi
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 6 hours
Total Time 30 minutes
Servings 5


  • 1 cup Sabudana ~ Sago ~ Tapioca
  • 2 cups Mashed Potatoes or 400 grams Potatoes boiled and mashed
  • ½ cup Cilantro ~ Coriander Leaves chopped
  • ½ cup Roasted Peanuts Powdered
  • 1 – 1 ½ tablespoon chopped Green Chilies I used 7 and adjust to tolerance level
  • 1 tablespoon Lime Juice
  • 1 ½ teaspoon Salt (adjust to taste)
  • 1 teaspoon Cumin Seeds
  • Oil for deep frying


  • Lightly wash sabudana and soak in ½ – 1 cup of water. Don’t add too much water, just enough to soak the sabudana. I soaked it with ½ a cup of water and 4 hour hours later, water was absorbed.  So I added additional ½ cup of water and soaked for another 2 hours. 
  • Drain the water and put the sabudana in a strainer or a colander until ready to use.  
  • Wash and boil the potatoes. If the potatoes are big, cut them into 2-4 pieces depending on the size to speed up the cooking process. 
  • Once the potatoes are cooked, cool, peel and mash the potatoes. Boiling, peeling and mashing the potatoes will take about 20 – 25 minutes.
  • Dry roast peanuts, cool and remove the skin of the peanuts by rubbing between palms or rub them in the plate with your hand. 
  • Powder the peanuts. Need not be a fine powder, coarse would work as well but would recommend powder.  
  • Chop cilantro and green chilies.
  • Mix together all the ingredients, including the sabudana. Do not over mix, which could result in a mushy sabudana.  Vada mixture should not be too sticky either.
  • Shape the mixture into balls and press each ball slightly between the palms to make patties.
  • Heat oil in a pan for deep frying the vada. Take sufficient amount of oil so that vada are submerged in oil, at least about 2" deep.   
  • Drop vada in oil and fry on medium to medium high flame turning the vada around couple of times.  Make sure oil is hot enough at all times to get crispy vada.  
  • Remove the vada from oil, drain on paper towels.
  • Serve them with coriander chutney or coconut coriander chutney or any chutney of your choice.


  • The key perfect sabudana vada is the quality of the sabudana and how long it is soaked. Chef in You has good tips/notes on this.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg