Sabudana Vada Fried and Non-Fried

sabudana vada

Preparation time for sabudana vada-40 minutes

Ingredient sabudana vada:

  • Sabudana/ tapioca pearls-150 gm(Soak it in normal water for 4-5 hours)
  • Boiled potato-4
  • Roasted peanuts powder-50 gm(roast it for 2-3 minutes on low-medium flame and then coarsely grind it)
  • Grated ginger-2 inch
  • Green chilli(chopped)-3
  • Lemon juice-2 tbsp
  • Coriander leaves(chopped)-1/3 cup
  • Cooking oil for frying
  • Cumin seeds-1/2 tsp
  • Black salt/rock salt(sendha/kala namak) as per taste


  • Grate/mash the boiled potato in a bowl and add soaked sabudana to it.
  • Add roasted peanuts, coriander leaves, green chilli, ginger, cumin seeds, lemon juice.
  • Add black salt/rock salt/plain salt, mix it properly.
  • Grease your palm with water, take small portion of mixture and roll it into ball.
  • Flattened it a bit to make tikki shape, repeat the process to make remaining vada.

Fried sabudana vada-

  • Heat sufficient oil in a pan, once the oil is heated properly, reduce the flame to low-medium.
  • Put 3-4 vadas at a time, fry it for a minute on low-medium flame.
  • Flip it to fry other side, fry it till it id turns golden from both sides.
  • Once the vada turns golden brown, take it out on the kitchen towel.
  • Fried sabudana vada is ready to serve.

Non-fried or appam pan sabudana vada-

  • Heat a appam pan on low flame, apply few drops of oil in each moulds.
  • Put the mixture balls one my one in each mould.
  • Cover the pan and cook it for 3-4 minutes on low flame.
  • Flip it and cover the pan and cook it until it is evenly cooked from all sides, keep flipping/rotating in between.
  • Turn off the flame, take it out in a plate, non-fried sabudana vada ready to serve.

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