Sabudana (Sago) Vada:- 

Sabudana Vada, is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and shredded cabbage along with hot tea (chai) and is best eaten fresh. Sabudana vada are the best option to have when religious fasting. 3 years ago I ate Sabudana Vadas 1st time at Isckon Temple on Janmashtmi and I like it so much. From then I prepare sabudana vadas during fast and they tastes so much delicious. It is a best recipe for navratri, janmashtmi, or any religious fastings. Lets start preparing this recipe:-


  1. Sago Pearls (Sabudana):- 1 cup (soaked overnight)
  2. Boiled Potato:- 8
  3. Buckwheat Flour (Kuttu ka Atta):- 3 tablespoon
  4. Regular Salt or Rock Salt:- 1.25 teaspoon
  5. Red Chilli Powder or Black Pepper:- 1/2 teaspoon
  6. Coriander Powder:- 1.25 teaspoon
  7. Coriander Leaves:- 2 tablespoon
  8. Green Chillies:- 3
  9. Ghee or oil for frying

For Serving:- 

  1. Shredded Cabbage:- 1
  2. Plain Raita of 400 gms. curd

For Raita:- 

  1. Curd (Dahi):- 400 gms.
  2. Rock Salt or Regular Salt:- 1/2 teaspoon
  3. Red Chilli Powder or Black Pepper:- 1/2 teaspoon
  4. Sugar:- 3 tablespoon
  5. Cumin Seeds:- 1 teaspoon (Roasted)

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  • Soak sabudana vada in 2 cups of water overnight or for 5-6 hours then drain excess water from it.
  • Chop coriander leaves and green chillies finely.
  • Take a big bowl and place boiled potatoes, soaked sabudana, buckwheat flour, chopped coriander leaves, chopped green chillies, salt, red chilli powder and coriander powder in it and then mash potatoes alongwith mixing all these ingredients with them by your hands or big spoon.
  • Now, draw a piece big as plum from it and make it round and then slightly press it to make it slightly flat. Our sabudana vada is ready. Likewise, make other vadas from that mixture.
  • Now, take a pan and pour oil in it for frying vadas. Let it heat. When the oil is sufficiently hot add vadas one by one in it and fry them by tossing and flipping them till they becomes golden brown in colour. Fry them in 1-2 batches. Take them out in a plate.
  • Our Sabudana Vadas are ready to serve. Serve them hot with coriander chutney, tea or plain raita.
  • You can serve them by pouring 1-1.5 tablespoon chutney over it and then spread shredded cabbage over it and then pour raita.
  • You can serve them only with raita over them OR with shredded cabbage and coriander chutney.

Raita Preparation:-

  • Take a big bowl and pour curd in it and churn it little by buttermilk churner till it becomes uniform. Don’t churn it too much otherwise butter will extract.
  • Now, add 2.5 to 3 cups of water in it and stir it well then add salt and red chilli powder in it.
  • To roast cumin seeds:- Take a pan or tawa and put cumin seeds in it and roast them on low flame till they becomes golden brown and puffed.
  • Make that roasted cumin seeds in powder form by mortar pestle and then add it in curd.
  • Our Plain Curd Raita is ready to serve with vadas.

Click here for —» Coriander Chutney

Important Points

  1. You can also use refined oil in place of mustard oil but I prefer mustard oil because it is thick and smells good and provide better taste in recipes but keep in mind that the mustard oil should heat properly before frying vadas in it. Heat it until it leaves it’s smell otherwise it add weird taste to your recipe.
  2. Use rock salt, black pepper and ghee instead of regular salt, red chilli powder and oil during fasts.
  3. You can sprinkle chat masala also over them while serving.

7 thoughts on “Sabudana (Sago) Vada:- 

Add yours

  1. Sabudana is my favourite too! Since Navratri is coming I’ll try your version of sabudana Wada, earlier I use to make Aloo sabudana Tikki without kuttu atta.

    Liked by 1 person

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