Sabudana Vada

This crispy delight is about the transformation of tapioca pearls (sabudana): the hard little balls soften after soaking, then provide a chewy, exciting texture when fried. A favourite during fasting periods because it is grain-free yet energy-giving.
🕒 Prep Time 6 hrs
🍳 Cook Time 15 mins
Total Time 6 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large bowl (for soaking)
  • Frying pan

Allergen Information

⚠️ Peanuts

Instructions

1

Soak the sabudana in water for 4-6 hours, then drain until completely dry.

Tip: If you press a pearl and it squashes easily, it's ready.
2

Knead the pearls together with the boiled potato, spices (and peanuts).

Tip: The starch from the potato binds the mixture together like glue.
3

Shape into flat discs and fry in hot oil until golden brown.

Tip: Do not overcrowd the pan, as this cools the oil and makes them greasy.

Recipe FAQ

Why did it burst during frying?
The water didn't drain properly. Drain thoroughly after soaking!

Ingredients

  • 200 g Sabudana (Tapioca pearls)
  • 2 Boiled potatoes (mashed)
  • 1 handful Roasted peanuts (coarsely crushed - optional but recommended)
  • 2 Green chillies
  • 1 bunch Fresh coriander
  • 1 tsp Cumin seeds
  • 500 ml Oil