Some recipes are not just about food — they’re about tradition, faith, and joy. One such beloved dish is Sabudana Vada, a delicious and crispy snack often made during vrat (fasting) days. But truth be told, you don’t really need an occasion to enjoy these crunchy delights — they’re so tasty that everyone at home waits for them, vrat or not!
The outer layer is golden and crisp, while the inside is soft, mildly spiced, and full of flavors from potatoes, green chilies, roasted peanuts, and fresh herbs. Pair it with a cooling Nariyal Dhaniya Chutney (Coconut Coriander Chutney), and you have a combo that’s satisfying, refreshing, and nourishing.
This recipe is simple, beginner-friendly, and perfect for fasting days — using ingredients like sendha namak and yogurt while avoiding onion and garlic. Let’s dive in and make this vrat-friendly yet irresistibly tasty snack!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes Kuttu aur Sabudana ka cheela | Upvas recipes, Delicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe, Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack, High Protein Rich Moong Dal & Daliya Kheer, Rava & Besan ke Ladoo further, do check my other recipes collection..
Video
Ingredient
For Sabudana Vada:
- 1 cup sabudana (sago pearls)
- 3 boiled potatoes, mashed
- 1 cup roasted peanuts
- ½ cup fresh coriander leaves
- 5 green chilies
- ½ inch ginger piece
- ½ teaspoon cumin seeds
- Curry leaves
- Rock salt (sendha namak) as per taste
- ¼ teaspoon sugar
- Oil for deep frying
For Coconut Chutney:
- 1 cup fresh coconut pieces
- 1 cup fresh coriander leaves
- ⅓ cup roasted peanuts
- 2 green chilies
- Small piece of ginger
- ¼ teaspoon cumin seeds
- Rock salt (sendha namak) to taste
- 1 teaspoon sugar
- 1 tablespoon yogurt (dahi)
- Water as needed
Method
Step 1: Soaking the Sago
- Firstly rinse 1 cup sago / sabudana and soak in just enough water to cover it for 1 hour.
- After that, drain it using a strainer and let it rest for another 5–6 hours or overnight.
- Once done, the sabudana should be soft, separate, and fluffy.
Step 2: Prepare the Masala
- Now In a mixer jar, add 1 cup roasted peanuts, ½ cup fresh coriander, 5 green chilies, ½ inch ginger
- Blend it coarsely, not into a fine paste.
Step 3: Make the Vada Mixture
- Now take a large bowl, add soaked sabudana, 3 mashed boiled potatoes, coarsely ground masala, ½ tsp cumin seeds, Rock salt, and ¼ tsp sugar.
- Mix everything thoroughly until it forms a dough-like consistency.
- Now Grease your hands with oil, take a small portion and shape into flat tikkis/vadas.
Step 4: Deep Frying the Vadas
- Heat oil in a deep pan — it should be hot but not smoky.
- Fry 4-5 vadas at a time on medium flame, flipping until they’re crisp and golden on both sides.
- Drain on a tissue and repeat for all.
Step 5: Making Coconut Chutney
- In a blender jar, add 1 cup fresh coconut, 1 cup fresh coriander, ⅓ cup roasted peanuts, 2 green chilies, Small ginger piece, ¼ tsp cumin, 1 tsp sugar, Rock salt as per taste, 1 tbsp yogurt and some water.
- Now blend everything into a smooth, thick chutney.
Serve these crispy sabudana vadas hot with the cool, creamy chutney and a cup of vrat-friendly chaas or herbal tea. They’re perfect for Navratri, Ekadashi, or any day when you’re craving something delicious yet light!
Tips
- Always soak sabudana in minimal water and drain well — this prevents soggy vadas.
- If making for fasting, use sendha namak. If not, regular salt works too.
- You can air-fry or shallow fry the vadas if you want a low-oil version.
- Add finely chopped curry leaves to the mixture for an aromatic twist.
- You can prep the vada mixture in advance and refrigerate it for up to 1 day.
