A popular Maharashtrian snack made using sago also known as sabudana. Sabudana vada is also served during fastings or upvas.

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  • 12 Servings
  • 4h 0m Prep Time
  • 20m Cook Time
  • 4h 20m Ready In


  • 4 bowl sabudana
  • 2 bowl groundnuts
  • 4-5 green chillies
  • 2 boiled potatoes
  • salt to taste
  • 1 spoon jeera
  • cooking oil or ghee as needed


  • Wash and soak sabudana in water for 4-5 hours.
  • Drain the water completely.
  • Once you drain it, chew 1-2 of them to see if they are not harder from within or allow them to soak for some more time.
  • Meanwhile, in a pan roast the groundnuts until they turn red.
  • Now take the boiled potatoes and mash them with your hands.
  • Mix together sabudana, mashed potatoes, groundnuts, green chillies, salt and coriander leaves ( if allowed for fasting ). Add lemon juice as per taste.
  • Now make small or medium sized circular balls out of the mixture and flatten them to make vada.
  • Heat oil in a kadai till it become hot.
  • Drop the sabudana vada in the oil and deep fry it until it turns golden crispy by flipping both the sides.
  • Drain them to a kitchen tissue or in a netted bowl.
  • Server with green chutney or curd.

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