sabudana vada

Ingredients                                                                                                                                                                      Makes 6-8 pieces

Sago (sabudana)- 11/2 cups

Potatoes – 3 medium, boiled and mashed

Roasted peanuts – 1 cup, coarsely ground

Green Chillies (finely chopped) – 3 nos.

Fresh Coriander leaves (finely chopped) – 2 tbsp.

Lemon Juice – 1 tbsp.

Salt – to taste

Oil – for frying


1. Soak the Sabudana in enough water to cover it for about 2 hours.

2. Drain off the excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

3. Make lemon-sized balls and flatten them between the palms of your hands.

4. Heat sufficient oil in a kadai and deep fry the vadas in hot oil till golden brown. Drain on absorbent paper.

5. Serve hot with Dharan-ji-chutney.

To Serve

Sabudana vada can be served as a tea time snack or as an accompaniment with  the meal. It can also be served during Igyas.

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