Sabudana Vada

The Navratri season is just around the corner, and if you haven’t ever made a sabudana vada at home, this is the perfect opportunity for you to try. With this simple and step by step recipe that takes just 15 minutes to complete we’re gonna make your navratri season as convenient as possible.


Table of Content

  1. What is Sabudana Vada? 
  2. Quick and Easy Sabudana Vada? 
  3. How to make Sabudana Vada?  
  4. Expert Tips  
  5. Recipe Card 


What is Sabudana Vada?

The classic deep-fried fritter from Maharashtra, India, is known as sabudana vada or "sabu vada." It is best consumed right away and is frequently served with hot chai and a spicy green chutney. Sabudana vada is the greatest alternative to consume when fasting in different areas of the country. Usually, it happens during religious holidays, particularly during Navratri vrats. These are best consumed fresh, like other vadas. Sabudana vadas "melt in the mouth" and are crispy.


Quick and Easy Sabudana Vada

It's a versatile dish that can accommodate several ingredients in its dough but the basic vada is made with only a few easy ingredients and that is how we made this recipe. It just has one cooking process and the whole dish is completed within 15 minutes of starting.


 More Satvik Food Recipes

  1. Bharwan Aloo Tikki 
  2. Green Peas And Basil Idli
  3. Navratri Special Kaddu KI Tikki


How to make Sabudana Vada?

1) In a large bowl add the soaked sabudana, chopped ginger and chilli, boiled potatoes, crushed peanuts, chopped coriander and season it with sendha namak.
Sabudana Vada

2) Mix it all together till a thick dough like mixture forms. Shape the dough into even sized patties or tikkis and rest them on a plate
Sabudana Vada

3) In a cast iron skillet, heat oil for frying and fry the shaped patties into it till they are golden brown and crispy
Sabudana Vada

4) Serve them hot as soon as they come out of the fryer.
Sabudana Vada


Expert Tips

  1. Drain the soaked sabudana completely to avoid any water from coming in the dough.
  2. Chop the ginger and chillies smaller or equal to the size of the sabudana for an even texture.
  3. Fry them at a relatively high temperature because they just need to get crispy and hot from inside.


    Suggested cookware for the recipe 

    Shop Now     


    Recipe Card


    Leave a comment

    Please note, comments must be approved before they are published