Sago Vada | Sabakki Vada

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Sago Vada
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Sago vada is a deep fried snack recipe popular from Maharashtra. Sago also known as sabudana/sabakki or tapioca pearls are rich in carbohydrates and hence used in India during fasting days as it provides energy.

Sabudana vada are crispy outside and is soft inside. Roasted peanuts are added in the recipe to make it crisp and at the same time nutritious. It makes a good snack and can be served along with tea/coffee. Sago vada with coconut chutney or green chutney makes a good combo.

For more Snack Recipes check: masala vada, onion bajji, khara bun, khara biscuits, medu vada.



½ cup Sago

2-3 small potatoes

¼ cup peanuts/ground nuts

1 tsp jeera/cumin seeds

2-3 green chillies, chopped

½ inch ginger, grated (opt)

1 tbsp coriander leaves, chopped

1-2 springs curry leaves, chopped

½ tsp lemon juice




  • Wash sago and soak it in enough water for 2-3 hours. Later drain it using a strainer. Let the water completely drain out. Keep aside for about an hour.
  • Boil potatoes. You can pressure cook it as well. Once done, peel the skin and mash it well.
  • Heat a pan and dry roast peanuts on a low flame for 5-8 minutes. Keep stirring to roast it evenly. Once done, transfer this to a plate and cool it slightly.
  • Discard the skin and add them into a mixer. Ground it coarsely.
  • In a large bowl, take drained sago, mashed potatoes, roasted & crushed peanuts, green chillies, ginger, jeera, coriander leaves, curry leaves, lemon juice and salt to taste.
  • Mix well and bring the mixture together. Divide them into equal portions.
  • Grease your palms with little oil. Make small balls out the mixture and press slightly to flatten it.
  • Heat enough oil in a kadai/pan for deep frying. Once oil is hot, slowly drop vada into the hot oil. Drop 2-3 vada at a time. Deep fry them on a medium flame both the sides until golden brown.
  • Transfer the deep fried sago vada on to a plate and drain it. Repeat the process with the remaining mixture.
  • Serve hot sago vada along with tea/coffee or with chutney or tomato ketchup.


  • Boiled potatoes help in binding the mixture and hence added.
  • Bigger variety of sago is used in the recipe. Small nylon varieties are not suited to make vada.
  • Add more or less spices as required.
  • Peanuts have to be roasted well. Crush them coarsely and do not make a fine powder. This makes the vada crispy.
  • Oil should be very hot before adding the patties for frying. Else they may break/splutter.
  • Serve sabudana vada hot.

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Sago Vada Recipes | Sabbakki Vada Recipes - Indirecipes
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