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Sabudana Vada

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Sabudana Vada also called ‘Sago Vada’ is a traditional deep fried snack from Maharashtra, India. It is generally served for breakfast or as a snack and often accompanied by some yogurt dip, green chutney or even eaten as a snack with hot chai (tea). This filling gluten free snack is also a good option to serve during religious festivals or during fast/vrat/upvas.

It needs a bit of preparation but once done this lip smacking vada’s get finished in no time. The sabudana needs to be soaked overnight or at least for 8-10 hours in water. Along with the sabudana, you need to add potatoes, roasted and ground peanuts and few masala’s. All the ingredients are mixed together and made into small balls. They are then deep fried and served fresh along with above mentioned dips. I even make a healthier non-fried version of this dish i.e. Sabudana Pancake or Fritters. Do check out the recipe here. We have this with yummy vada’s with Singdana (Peanut) raita /Dip or I like to indulge in this vada the next day too with my morning cup of tea.







Sabudana Vada



  • 3 Cup Soaked Sabudana (see Notes for soaking method)
  • 4 Medium sized Potato Boiled (May require more if the vada cracks)
  • 1/2 Cup Crushed Roasted Peanut (Not very fine)
  • 1-1.5 teaspoon Jeera
  • 1-1.5 teaspoon lemon juice
  • 1/2 teaspoon sugar (This adds taste, it is not for sweetness)
  • green chillies chopped as per taste
  • Salt to taste
  • Chopped Coriander (Optional)
  • Red chilly powder as per taste (Optional – I do not add this)
  • Oil for frying


  1. Mash the potatoes and mix all the ingredients together.
  2. Make lemon sized balls. The balls should be tight. Press it first within your palms.
  3. If it sticks a lot you can lightly grease oil and then make the vadas.
  4. Once the oil is medium hot, deep fry the vadas. Do not add the vadas in very hot oil as this might just turn the outside crust brown without cooking from inside.
  5. Yummy Sabudana Vada’s are ready. Serve it with Singdana (Peanut) Raita



  • To Soak Sabudana:
    • First wash the sabudana nicely changing water  2-3 times
    • Then Soak them in enough water (There should be atleast 1/4 cm) of line above the sabudana.
    • You can check after 1 hour, if you feel the water more just remove it.
    • Let it soak for atleast 10-12 hours.
    • Sabudana is now ready.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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Sabudana Vada


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Lesli Schwartz

Wednesday 27th of February 2019

Wow, this looks so interesting! I bet this is super satisfying too. Yum!


Wednesday 27th of February 2019

Thank You


Tuesday 4th of September 2018

Sabudana Vada a classic farali dish that I love to gobble down, you've made them so perfectly and looks so delicious.


Tuesday 4th of September 2018

Sabudana vada taste amazing. While soaking sabudana for khichdi I soak twice the quantity for the next sabudana vada breakfast. Love the way they are looking. Good one.

Poonam Bachhav

Monday 3rd of September 2018

Sabudana wada are my family favourite Renu and your post is tempting me to make them soon. The Vadas look perfectly done and we love it with curd peanut chutney.


Monday 3rd of September 2018

Sabudana Vada is perfect for this winter, It often rains here, it would be nice to have a couple of vadas and chai in the evening. You have got a perfect texture and crispness. It's been a long time I made these, your post reminded me to try soon. :)