Crispy Sago Cutlets – A.K.A Sabudana Vada

During the monsoon season, it is popular to eat fried snack with a cup of ginger tea. One such monsoon special crispy fried preparation is Sabudana Vada. Although it is deep fried, it is sumptuous and light. It is also eaten on days of fasting in India. The crunchy peanuts that punctuate every bite are something I look forward to in my vadas. It is also called saggubiyyam vadalu in telugu, javvarisi vadai in tamil. You can serve these vadas on fasting days or as starters / snacks for tea party.

Prep Time: 3 hrs    |  Cook time: 25 mins    |  Serves: 20

List of Ingredients:

  • 1 cup¬†Sabudana / Tapioca pearls / Sago
  • 3 to 4 medium Potatoes
  • ¬Ĺ cup Peanuts roasted
  • 1 tsp cumin seeds/jeera (optional)
  • 1-2 green chillies finely chopped
  • Rock salt¬†to taste
  • Red chilli powder
  • Oil for frying


Soak the sabudana in water for 5 hours at least or overnight. Drain of all the water completely from the soaked sabudana.


Pressure cook the washed potatoes till soft. The potatoes should not be mushy but just cook till soft. Peel and grate the potatoes and put them in a bowl containing Sago.


Add coarsely ground peanut powder, chopped green chilis, salt and red chiili powder to taste and mix well

IMG_5733Make large lemon sized balls out of the mixture and lightly flatten them. Place them in the fridge for a few minutes.

IMG_5736Heat oil for deep frying in a heavy bottomed vessel. Once the oil turns hot, reduce flame to medium and place 3 to 4 vadas carefully in the hot oil. Deep fry till golden brown in color and carefully remove them and place them on absorbent paper


Serve warm with chutney of your choice


Kitchen Notes:

  1. It is better to use large or medium sized sago pearls instead of the tiny variety.
  2. You can also add 1/2 tsp cumin seeds and 1/2 tsp grated ginger to the mixture.
  3. If you are not eating the vadas for fast, you can add a tbsp of rice flour to the mixture for a crisper texture
  4. Sugar can also be added to give it slightly sweet taste.
  5. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.
  6. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.

Enjoy this tasty snacks and write me your feedback!!!


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