Sabudhana Vada

Sabudana Vada is a popular Maharashtrian snack that is deep fried and served with green chutney. In other parts of India, it is consumed mostly during fasting or vrat. But I always love to make it in  Appam pan which consumes very little ghee. I had this appam made Sabudana vada in BARC hospital for the first time when we went for my FIL’s eye operation. From that time we started loving this recipe and mostly I make it on ekadasi day. This is one of the popular Vrat recipe and can be included during Navrathri time. This is so easy to make as well as filling. Hence it is one of the best recipes to eat during fasting.

Sabudana is called as sago in English, Javvarisi in Tamil, Sabakki in Kannada and sabudana in hindi.

Also check my other recipe with Sago – Javvarisi vadam, Onion Sago papad, Sabudana Kichdi.

Servings – 15


Sago – 1 cup

Ginger – 2 tsp (finely chopped)

Green chilli – 2 (finely chopped)

Cumin seeds – 1 tsp

Crushed Peanuts – 1/4 cup

Boiled & Mashed potato – 1

Fresh Coriander – 2 tbsp

Salt – As per taste

Rice flour – 1 to 2 tsp

  • Wash and soak the sago for 4 hours. After 4 hours, drain the water.
  • Into the sago add chopped ginger, green chillies, cumin seeds, salt, crushed peanuts and mash it here and there. Donot mash it completely.
  • Now add boiled and mashed potato into it and mix well.
  • At this stage add the rice flour. It helps in binding.
  • Finally add the chopped coriander and mix well.
  • Now keep water in a small bowl, and wet your hands before making each balls so that it will not stick.
  • Make even sized balls and keep it ready to cook.
  • Now heat the appe pan and add a tsp of ghee in all the holes.
  • Keep one sago ball in one hole and cook it in medium flame.
  • Cover it with the lid and cook. Flip now and then and cook on all the sides.
  • When it is golden brown and cooked well till inside, remove it from the pan.
  • Serve hot with green chutney and tea.
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