Sabudana Vada with Dahi ki Chutney | How to make crispy Sabudana Vada

Sabudana vada, paired with dahi chutney, is a classic Indian snack combination that is especially popular during fasting periods like Navratri. Sabudana vada, also known as sago fritters, are made from tapioca pearls, mashed potatoes, and a blend of spices, then deep-fried to a golden crisp. When served with dahi chutney, a yogurt-based dip, the crispy, flavorful vadas are complemented perfectly by the creamy, tangy chutney, creating a delicious and satisfying snack.

Sabudana Vada
Sabudana Vada

What sets sabudana vada apart is its unique texture and delightful taste. The preparation involves soaking sabudana until they become soft and then mixing them with mashed potatoes, crushed peanuts, green chilies, and cumin seeds. This mixture is shaped into patties and deep-fried until they are crispy on the outside and soft on the inside. The addition of peanuts not only adds a delightful crunch but also enhances the nutritional value of the vadas, providing protein and healthy fats.

Dahi chutney, made from yogurt, mint, green chilies, and a hint of cumin, complements the sabudana vada perfectly. The cool, creamy yogurt balances the heat from the chilies and the spices in the vadas, making each bite a harmonious blend of flavors and textures. This chutney is easy to prepare and adds a refreshing element to the dish, enhancing the overall eating experience.

Beyond their delicious taste, sabudana vada and dahi chutney hold cultural significance, particularly in regions like Maharashtra where they are a staple during fasting days. These vadas are made from ingredients that are allowed during fasts, making them a popular choice for those observing dietary restrictions. The combination of sabudana vada and dahi chutney is not only a treat for the taste buds but also a symbol of the culinary ingenuity that allows for varied and flavorful fasting foods.

Sabudana vada and dahi chutney are more than just a snack; they are a celebration of tradition and flavor. The preparation of these vadas is often a communal activity, with families coming together to soak, mix, shape, and fry the patties. The serving of these vadas with dahi chutney adds a touch of freshness and balance, making it a favorite for both special occasions and everyday indulgence.

In essence, the combination of sabudana vada and dahi chutney embodies the perfect blend of texture, flavor, and cultural tradition. Their enduring popularity highlights their versatility and the joy they bring to those who enjoy them. Whether eaten during fasting periods or as a tasty snack, sabudana vada with dahi chutney continues to be a cherished part of Indian cuisine, offering a delightful taste of tradition in every bite.

Sabudana Vada

Sabudana Vada and Dahi Chutney

Relish the crispy delight of Sabudana Vada paired with creamy Dahi Chutney, a perfect combination for a satisfying snack. Made from soaked sabudana (tapioca pearls), mashed potatoes, and aromatic spices, these vadas are deep-fried to golden perfection, offering a crunchy exterior and a soft, flavorful interior. Served with a tangy and refreshing Dahi Chutney made from yogurt, green chilies, and coriander, this duo is a popular choice during fasting periods and festive occasions. Enjoy the irresistible taste and texture of Sabudana Vada with Dahi Chutney, a classic pairing that brings comfort and joy with every bite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 5 hours
Total Time 5 hours 40 minutes
Course Snack
Cuisine Indian
Servings 7 people
Calories 280 kcal


  • Steel Kadhai
  • Knife
  • Bowl
  • Chopper Board
  • Measuring Cups
  • Non-Stick Pan


  • 1 cup Peanuts
  • 2 nos Green Chilli
  • ½ bunch Corriander Leaves
  • 1 cup Sabudana
  • 3 nos Boiled Potato
  • 1 tsp Black Pepper
  • 2 tsp Cumin Seeds
  • 1 tsp Rock Salt
  • ½ bunch Mint Leaves
  • cup Curd
  • ½ no Green Chilli
  • ½ tsp Salt


  • Take 1 cup Sabudana and soak it in water for 5 hrs.
  • Take a steel kadhai and roast 1 cup Peanuts on low flame until it gets brown colour. It takes around 10-15 minutes. Transfer to a plate.
  • Let it cool down to room temperature, then rub with hands to remove the cover. Transfer to a Khalbatta and crush it to form powder.
  • Take 2 nos Green Chilli and chop into small pieces. Depending on your taste increase or decrease the quantity of green chilli.
  • Take ½ bunch Corriander Leaves and chop into small pieces.
  • Now take soaked Sabudana in a bowl. Add 3 nos Boiled Potato ¼ cup crushed Peanut powder, 1 tsp Black Pepper, 2 tsp Cumin Seeds, 1 tsp Rock Salt, and chopped coriander leaves.
  • Mix them thoroughly with hands mashing the potatoes. It took 10 minutes. Now leave it for resting for 10 minutes.
  • Take ½ bunch Mint Leaves and chop into small pieces.
  • Transfer the chopped mint leaves to 1½ cup Curd. Add chopped ½ no Green Chilli and ½ tsp Salt. Mix it throughly.
  • Now add 2 tbsp of crushed peanuts and mix it. Curd Chutney is ready.
  • Now grease hands with oil and take a small quantity of Sabudana mixture in hands and give it a shape of vada.
  • Repeat with all the remaining mixture and collect in a plate.
  • Heat oil for frying in a nonstick pan, add the vada's for frying and fry on medium flame. keep turning vadas for even frying on both sides. It takes 8 minutes.
  • Remove from the Kadhai and collect in a tissue paper if you want to remove the extra oil. Fry the remaining vadas. Sabudana Vada is ready.



Serve hot with mint peanut curd chutney.
Keyword Sabudana Vada


Steel Kadhai



Chopper Board

Measuring Cups

Non-Stick Pan

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