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    Home

    Sabudana Vada Recipe

    Last Updated On: Apr 8, 2025 by Aarthi


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    Sabudana Vada Recipe with step by step pictures. Crispy and soft sago vada made for special occasions like navratri, ganesh chaturthi and krishna jayathy.

    Sabudana Vada Recipe

    This has been in my to do list for quite a while. I wanted to make it and post before navrathri because it is a must make and most of us favorite vada too. I got quite a few request for this from my viewers. But somehow i didn't find time to post previously. But today i decided to make this for the pooja, i took pictures so i can share it today.

    I loved the texture of the vada and it was beautifully crispy and delicious. It was so crunchy on the exterior and so fluffy and soft in the middle. 

    Table of Contents

    • About Sabudana Vada Recipe
    • 📖 Recipe Card
    • Sabudana Vada Recipe | Sago Vada Recipe
    • Sabudana Vada Recipe Step by Step Pictures

    About Sabudana Vada Recipe

    Javvarisi vadai / Sabudana vada/ Sago vada is a deep-fried fritter from Maharashtra, India. It is best eaten fresh and is often served with spicy green chutney and hot chai. When fasting in other parts of the country, Sabudana vada is the best option. It is most common during religious festivals, particularly Navratri vrats. These, like all vadas, are best eaten fresh. The crunchy sabudana vadas melt in the mouth.

    Sago/ Javvarisi is a starch derived from the pith, or spongy core tissue, of tropical palm stems, particularly those of Metroxylon sagu. It is a mainstay of the lowland peoples of New Guinea and the Maluku Islands, where it is known as saksak, rabia, and sagu.

    Southeast Asia, particularly Indonesia and Malaysia, produces the most sago. Sago is shipped in large quantities to Europe and North America for use in cooking. It is traditionally cooked and eaten in a variety of ways, including rolled into balls, mixed with boiling water to make a glue-like paste (papeda), and as a pancake.

    Albeit the beginning of Sabudana Vada is hard to follow, it is said to have started in Mumbai as a sound and filling choice to consume during long fasting periods. The vada is a broiled tidbit made from drenched sago, pureed potatoes and flavors combined as one.

     

    Ingredients for Sabudana Vada Recipe

    Sago / Sabudana / Javvarisi:
    It also has a neutral flavour because starch, while having a distinct sensation in the mouth, does not have a memorable flavour.

    Potatoes :
    It was introduced to India by Portuguese sailors in the early 17th century, and British colonists spread its cultivation to North India. The potato is one of the most important commercial crops grown in the country.

    Green Chilli  :
    The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod.

     
     
    So try this out and let me know how it turned out for you..
     
     

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe Card

    Sabudana Vada Recipe | Sago Vada Recipe

    Sabudana Vada Recipe with step by step pictures. Crispy and soft sago vada made for special occasions like navratri, ganesh chaturthi and krishna jayathy.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 134kcal

    Ingredients

    • ¾ cup Sago
    • 1 medium Potato peeled and cubed
    • ¼ cup Roasted Peanuts
    • 2 Green Chilli finely chopped
    • 1 tsp Ginger grated
    • 3 tbsp Coriander Leaves finely chopped
    • Salt to taste
    • Oil for deep frying
    • 1 tbsp Rice Flour optional: add if the mix is too wet

    Instructions

    • Take sago in a bowl and cover it with water. let it soak for 3 to 4 hours. Drain it and set aside.
    • Now you have to cook the potatoes. You can cook it on stove top or in microwave. I peeled and chopped the potatoes and took them in a microwave safe bowl. I poured in little water, cover the bowl with a plastic wrap and microwaved it for 5 mins. Now i drained the water and mashed it with a fork.
    • Take roasted peanuts in a mixer and grind them coarsely. I had roasted peanuts on hand, if your peanuts are raw, roast them on a pan till it turns little golden and use it.
    • Now in a bowl, take the drained sago, mashed aloo, crushed peanuts, chopped green chillies, grated ginger, coriander leaves and salt. Mix well using your hands.
    • If the mix is too wet, add some rice flour and mix.
    • Now shape them into small balls and flatten them..
    • Heat oil for deep frying.Drop the vada in hot oil and fry till golden.
    • Drain and serve.

    Nutrition

    Serving: 1servings | Calories: 134kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 200mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 0.4mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Sabudana Vada Recipe Step by Step Pictures

     
    Start by soaking sago..Take sago in a bowl

     

    cover with water and let it soak..It will take around
    3 to 4 hours

     

    I took a medium size potato, peeled it, chopped it
    and poured a little water over it, covered it
    with cling wrap and microwaved it for 5 mins

     

    Now the potatoes are cooked

     

    drain the water and mash it up

     

    Take some roasted peanuts in a mixer

     

    powder it coarsely

     

    Now the sago is soaked

     

    drain it completely

     

    take the drained sago in a bowl

     

    add in potatoes

     

    crushed peanuts

     

    some green chillies and grated ginger

     

    add lots of coriander leaves

     

    season with some salt

     

    mix all these well..If the mix is too wet for you,
    sprinkle some rice flour..But mine was perfect

     

    shape them into balls

     

    flatten them

     

    drop them in hot oil and fry till golden

     

    drain them

     

    Enjoy hot..
     
    • Paruppu Vadai Recipe
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    • Rasam Vada Recipe (Two Ways)
    • Ulli Vada Recipe
    • Thayir Vadai Recipe
    • Medu Vada Recipe

    « Black Chana Sundal Recipe
    Thengai Podi Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. durga kalyan

      at

      i tried this today for dasara and it came out really nice.thanks for the recipe.

      regards
      durga

      Reply
    2. Anonymous

      at

      I have been wanting this recipe ever since my 8th grade when i had this at a friend's home. Thank u so much. I am great fan of you. Love all ur posts

      Can v add finely chopped onions to this?

      Reply
    3. Aarthi

      at

      @AnonymousIf you want you can add onions.

      Reply
    4. Vinita Pant

      at

      Please tell how to make paneer recipes make in marriges.

      Reply
    5. Anonymous

      at

      Hi aarthi recently i m following your links for recipes and also tried your recipies really it was too too good and tasty and evetything comes out well but in this sago vadai i don't know where i went wrong and i don't know how to correct it if goes wrong only two vadai came as vadai the others dissolved in oil and only sago was left but not vadai can you help me how to it perfectly and if it happens so what can add to make it perfect.... thank u so much dear. .. god bless you

      Reply
    6. Aarthi

      at

      @Anonymousit has not binded properly and the mix has lots of water content, so it has disolved in oil. Add more rice flour

      Reply
    7. Anonymous

      at

      Thank you so much dear for reply. .. take care@Aarthi

      Reply
    8. GS Karthika

      at

      Thank you for the recipe.it came out well

      Reply

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