Traditional Crispy Sabudana Vada Recipe

Sabudana Vada, also called sago vada is an immensely popular Indian snack from the state of Maharashtra. Theses crisp, golden fritters are made from soaked tapioca pearls (sabudana), crushed potatoes and jowar or roasted peanuts, and they offer a wonderful array of texture and flavor. And in this post we will show you how to make those delicious fritters in your kitchen, and make sure that they are crispy, every single time!

Growing up in Mumbai with Maharashtrian neighbours, Sabudana Vada was a common thing in my home on fasting days and during festivals. I have very fond memories of my mother making these fritters and the fragrance wafting through our home. Now as a parent, I'm passing this tradition down with my two children who love to have these crispy snacks, more so during the monsoon months. Though traditionally dainties during fasts such as Navratri, Sabudana Vada has turned into a popular eating in tea time snacks everywhere in India. For Sabudana Lovers, check our Sabudana Vada in Appe Pan or Sabudana Khichadi.

Jump to:

• Ingredients
• Instructions to make Sabudana Vada
• Getting Kids involved
• Storage Tips for Leftover Sabudana Vada
• Top Tip
• Related
• Crispy Sabudana Vada Recipe

Ingredients

• Sabudana (Tapioca Pearls): Sabudana provides the chewy texture characteristic of these vadas.
• Potatoes: They act as a binding agent and add softness.​
• Roasted Peanuts: Peanuts contribute a delightful crunch and nutty flavor.​
• Green Chilies: They add a spicy kick to the vadas.
• Cumin Seeds: Cumin adds earthy notes to the fritters.​
• Fresh Coriander Leaves: They provide a fresh, herbal aroma.​
• Lemon Juice: Adds a hint of tanginess.​
• Sugar: Balances the flavors.​
• Rock Salt (Sendha Namak): Preferred during fasting periods.
• Oil: for deep frying

See recipe card for quantities.

Instructions to make Sabudana Vada

• Step 1: Prep the Sabudana
  • Rinse sabudana thoroughly 3–4 times until the water runs clear.
  • Soak it in 1 cup of water for 5–6 hours or overnight.
  • After soaking, sabudana should appear soft and doubled in size. There should be no visible water left.
• Step 2: Roast and Crush Peanuts
  • Dry roast peanuts in a pan over medium heat for 3–4 minutes until aromatic.
  • Transfer to a clean kitchen towel and rub to remove skins.
  • Add roasted peanuts, green chilies, and cilantro to a grinder or food processor. Pulse to a coarse mixture—don’t overblend!
• Step 3: Mix the Ingredients
  • In a large mixing bowl, add soaked sabudana, mashed potatoes, the coarse green masala, roasted cumin powder, salt, and lemon juice.
  • Gently mix everything together. Do not over-mash the sabudana—you want to retain the texture for that perfect outer crisp.

• Step 4: Shape the Vadas
  • Take a small portion of the mixture and roll it into a ball. Flatten gently between your palms.
  • Repeat with the rest of the mixture.
  • Let the shaped vadas rest in the refrigerator for about 10 minutes. This helps them firm up before frying.
• Step 5A: Option 1 - Fry to Golden Perfection
  • Heat oil in a pan over medium heat.
  • Fry vadas in batches for 3–4 minutes per side, or until golden brown and crispy.
  • Drain on paper towels.
• Step 5B: Option 2 - Air Fry the Vada
  • Preheat air fryer to 375°F (190°C).
  • Lightly brush each vada with oil or spray with cooking spray.
  • Arrange them in a single layer in the air fryer basket (no overlapping).
  • Air fry for 12–15 minutes, flipping halfway. Cook until golden brown and crispy.
  • Add an extra 2–3 minutes if needed for extra crunch.

Common Problems and How to Avoid Them

Mistake	Result	Solution
Soaking sabudana in too much water	Sticky, soggy mixture	Just enough water to cover sabudana. Drain fully after soaking. I spread it on a kitchen towel for 10 mins.
Not draining sabudana properly	Vadas fall apart in oil	After soaking, press a few pearls—if they mash easily and no water drips, they’re ready.
Frying on high heat	Vadas burn outside, raw inside	Maintain medium heat. Let oil heat up fully, then reduce slightly before frying.
Adding too much potato	Vadas become doughy	Stick to 2 medium potatoes for 1 cup sabudana. More potato can make them dense.

How to Serve

• With green chutney made from coriander, mint, and lemon juice.
• With sweetened yogurt sprinkled with cumin powder.
• Pair it with Masala Chai or Lemon Shikanji for a complete evening snack.
• Serve with fruit salad during fasting days for a wholesome plate.

Storage Tips for Leftover Sabudana Vada

Storage Type	How to Store	How Long	Notes
Refrigerator	In airtight container	Up to 2 days	Reheat in air fryer or oven for crispiness. Avoid microwave—they turn soggy.
Freezer	Pre-shape and freeze vadas on a tray, then store in ziplock	Up to 1 month	Fry straight from frozen—do not thaw.
Reheat Method	Air fryer or oven	180°C for 8–10 min	Brings back the crispness well.

Top Tips

1. Drain sabudana properly—excess water is the #1 enemy of crispy vadas.
2. Use roasted peanuts only—raw ones can make the vadas taste odd.
3. Oil temp matters—too hot, they burn; too low, they soak oil.
4. Don’t overcrowd while frying—vadas need space to crisp evenly.

Sabudana Vada is timeless, tradional, comforting and crispy. Whether you’re preparing it for a fasting day, a drizzly evening stuck at home, or simply because you feel like something crunchy, this recipe comes through every time. With the right tips and tricks, however, it’s easy to get good at home. Well, now let’s soak that sabudana and let the magic begin!

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