Sabudana Vada

Sabudana Vada

A very popular Maharashtrian/ Marathi snack which is eaten during fasts. Goes very well with curd. The crunchy texture from outside & soft from inside of the vada is to die for.

Soni Khadilkar


  1. 1 Cup Sabudana (Sago)
  2. water sabudana Drinking to soak the
  3. Cup peanut roasted powder ½
  4. 6 Green chillies finely chopped .
  5. 1 Potato (boiled & mashed)
  6. Teaspoon sugar ½
  7. as required lime JUice of
  8. To Taste Salt
  9. corainder Chopped
  10. 2 Teaspoons Curd
  11. oil for frying


60 mins
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    Soak the sabudana in drinking water for 1 hr, water level should be just above the sabudana. After 1 hr press sabudana and see if it has become soft. if not keep it in water for another ½ hr. otherwise drain excess water by transferring it into a strainer.

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    Leave aside for 2 hrs or overnight if you want to make it the next day.

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    In a wide plate mix all the ingredients- the soaked sabudana, along with mashed potato, roasted groundnut powder, chopped green chillies, coriander, juice of a lemon, salt & sugar.

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    Make lemon size balls and flatten them to make vadas by help of your palm, if the mixture is too sticky to make vada's wet your palms.

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    Heat oil in a deep kadai and fry the vada's on medium heat until they turn golden brown. remove on a tissue for excess oil to soak.Serve with jeera curd.

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    Ingredients for Jeera curd curd 2 small bowls ghee 2 tsp jeera ½ tsp 1 very finely chopped green chilli sugar and salt as per taste coriander for garnishing

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    Method Add jeera & finely chopped chilli to hot ghee, add this to curd and mix well. Add salt and sugar and garnish with coriander.

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    Note Over the years, I have noticed each company's sabudana takes different time to soak. One trick for soaking sabudana is when you buy the sabudana from the shop soak a tablespoon of sabudana and note the amount of time it takes to become soft. It may differ from the regular brand you always use.

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