Sabudana / tapioca Vada / tikki ( Gluten Free )


Sabudana Vada is one of those recipes that is made during religious fasting/vrat/upvas.
Sabudana vada also called ‘sago vada’, is a traditional deep fried snack from India . It is crunchy on the outside and soft inside It is often served with spicy green chutney
These Vada are traditionally deep fried till golden and crispy from outside BUT i prefer them pan fried …

serve 4 people.


3 medium potatoes
1 cup tapioca (sabudana)
Peanuts: ½ cup (Roasted and crushed) I did not use any
Salt to taste
1 tsp finely chopped ginger ( optional )
2 finely chopped green chilies OR too taste
1/4 cup finely chopped cilantro / coriander leaves
Oil for pan fry


Wash the tapioca and soak it in 2 cups of water for 3 to 4 hours.
Drain the water . Tapioca will have doubled in volume, by about 2 times.
Sabudana has to be drained really well and not even a little hardness should be left in the sago.
Boil and Cool the potatoes, then peel and grate them using a vegetable grater.
Mix all the ingredients together. The dough will be a little sticky and soft in consistency.
Divide the potato dough into 16 parts.
Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
Heat a little oil in a non-stick skillet on medium heat and shallow fry the vadas until they are crispy and brown on both the sides .
Serve hot with mint or coriander chutney and plain yogurt .

Note :

You can even bake these in the Oven :

Preheat oven to 400 degrees F.
Make small lemon sized balls and flatten it using your palms. Place the patties on the prepared baking sheet. Spray the top with cooking oil.
Bake for 15-20 minutes in the oven. Put the oven in broil mode and bake for another 2-5 minutes, let the top get a nice golden color. Be careful when you put the oven in broil mode because it gets really hot and take care that your patties don’t get burnt.

Remove from oven, let it stand for a minute and enjoy your sabudana vadas

Frying method:

Heat oil for deep frying. keep the temperature at 350F to 375F for making the crispy wadas without oil retention.
Drop the Wadas to the oil, 2-3 per session, or as little (or as many) your pan can hold. Make sure to adjust the heat accordingly.
Turn on the other side for uniform browning.
Remove and place it on paper towels.



      1. G.. Its Sonal who inspired me to go the healthier route and amazingly my kiddo too refers the baked version as they are not greasy 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s