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81 Comments

  1. I love gluten-free recipes like this. Instead of potatoes I’d like to try to using cassava. Thanks for sharing.5 stars

  2. Your recipes are fail proof and never cease to amaze despite the simplicity. Can you help me please my sabudana vada mix turns out really dry. What can I add or is it because the sabudana hasn’t been soaked properly?5 stars

    1. Thanks. Could be that the sabudana has not been soaked properly. If they have been soaked well, on pressing them, they should mash easily. Try soaking for some more time. I hope this helps.

  3. I love your recipes!! Your blog is my go to place every time i want to cook something new.
    Sabudana vada soak up a lot of oil, in order to reduce oil consumption, can we bake these vada?

    1. thank you kratika. yes you can bake sabudana vada. bake at 180 degrees celsius till they get a golden crust on top. brush with some oil before baking. timing will vary with the type, make and size of the oven.

  4. Hi Dassana../
    Is there a way to keep the vada crisp until the next day? I’ve made a batch tonight to be taken to the office tomorrow.. already some of them have turned soft on the outside..5 stars

    1. nishita, sabudbana vada are best served hot as they are crisp when served hot. after a few hours they turn soft and do not remain crisp. so there is nothing that can be done. actually this happens with most fried goods. to make them less soft, let the vada become warm or cool at room temperature. then you pack them in tiffin. when packed hot, the heat releases when the sabudana cools and condenses. this makes them more soft.

  5. Big fan of yours..Detailed recipe with tips leave no room for doubt..my favourite is your Besibele bhath recipe..
    Thank you for making life simpler in kitchen????????5 stars

  6. As I have got married recently and my father in law is fasting for Navratri so I have used your recipe,vada is come out super well and it tastes yum ❤️ thank you so much !

  7. Hi Dassana,
    I’ve written in earlier on a few occasions praising your recipes. However this time it’s not for telling you how well a particular recipe has come / thanks for sharing the recipe, but to let you know that there seems to be some problem with your website. It takes a very long time to load (sometimes even as long as 5 minutes), and even after refreshing again and again, going back to the google page and trying again, it still does not load. I don’t have this problem with other sites, (including other blogs/ recipe websites I follow), which are loading immediately (in fact before writing to you I checked that first thinking it may be a problem with my internet but it’s working fine for other sites). So it seems to be a problem with your hosting service provider or the website/blog itself. In order to write this message itself I had to wait a long time and refresh a few times before it loaded.

    Just thought I’d drop in and let you know in case you don’t know of this issue.

    Could you please look into it as we don’t want to miss your awesome recipes!

    Thanks,
    Deepa5 stars

    1. hi deepa, thanks for letting me know about this issue. no other readers has yet told us about this problem. also from our end on laptops and mobiles we can easily access the website. i am not sure why this happening at your end. could be your isp provider is blocking the website or some program/app/software in the website. so difficult to find out. it could be a local issue with your isp provider or computer. for me it will be difficult to find out and the server guys are not very responsive and helpful. so i do not know what can be done. anyways thanks for letting me know.

  8. Hi I make it every once in every month for my son and hubby as they love it but it never comes soft so can I add rice flour instead of the the flour u added will that make it soft5 stars

  9. Simple amazing receipes. I always come to your site when I am to try my hands in cooking. I learnt bread making from you.

    Thanks Vishal5 stars

  10. The Sabudana I have dissolves really fast. How can I prevent that if I want to soak it for that long? Is there a certain brand of Sabudana that’s better?

  11. Just like to know my vadas are not being fried well. They are breaking in oil . what’s the reason. Kindly guide me.

    1. there must be more moisture in the sabudana. the soaked sabudana have to be drained very well of all the water. you could also add some more mashed potatoes to bind the mixture or add some more buckwheat flour or amaranth flour, which in turn will excess absorb moisture.

  12. I really love the simplicity of your recipes.
    The pictorial depiction adds such good value that there is no need to read further.
    I refer to your site every time I want to cook veg food esp to impress a guest.
    Thank you

  13. I would want to know what is “kuttu ka atta/buckwheat flour or amaranth flour”. I am a Hyderabadi and doesn’t know what we call this here, don’t understand this flour.
    I am eager to try this as it looks so yummy.
    Thanks for sharing.

  14. Hi , Can we shallow fry it ? & I think saudana pakora & vada ,are both the same ,know ? Only change of name ! I love sabudana . Had deep fried it earlier ,was thinking if I can shallow fry it this time ? Will it change the taste ?

  15. Hi , Had made sabudana vada & kheer yesterday. Wow ! It came out very well & was delicious . In order to keep the moisture dry ,I just roasted it in the pan . And then mixed it with aloo & other ingredients. Everybody loved it .Thanks soooo much .

  16. Absolutely gorgeous recipe! Made today and they were super hit… ! finally, my search for a perfect and scrumptious sabudana vada recipe has ended.5 stars

      1. Thank YOU for all the efforts you do for writing this blog after all that hard work on the cooking the meal itself! Really in love with your recipes ! keep it up !

  17. Mouth watering vadas….they just melt in the mouth!! Made it as a diwali snack and my hubby loved it. He had never tasted them before as they are not made in South India….I used to love eating them in Mumbai with sweet curd….thanks for a wonderful recipe!!

  18. I love sabudana vada, but I was not knowing hw to make it. It was my brothers birthday and i tried and made it in the party and seriously all of them liked it…. Because of u dassana i made my broz birthday special… thanks alot!!! 🙂5 stars

  19. Thanks for all ur detailed recipes. M sure it takes a lot of time n patience with all these step by step click.. Wanted to clarify as to What’s the proportion of ‘soaked’ sabudana to boiled potatoes ?

    1. i have not measured the soaked sabudana. hence cannot help you in this. as a rule, there should be enough potatoes which help in binding and also make the vadas soft. if the amount of potatoes added are less, then the sabudana vada become crispy.

  20. hye dassana,

    i have been following up your recipes.. and trust whatever i made till now following your recipes turned out very nice. one thing i wan to ask when i made sabudana vada i dont knw what went wrong when i started frying the vada in oil they started breaking. please help me out with these.

    1. i think the amount of mashed potatoes were less. the potatoes help in binding. if you add some singhara ka atta or kuttu ka atta, these also help in binding. did you drain the water very well from the sabudana. there should be no water or moisture in the soaked sabudana. the mixture has to be dry with no moisture.

    1. I think this wikipedia link mentions in detail about arrowroot powder and its ingredients: https://en.wikipedia.org/wiki/Arrowroot

      It is used a subsititute for corn starch and is gluten free. It is used as a thickener to thicken puddings, gravies, soups, broths and sauces. It is also used in the preparation of biscuits, cookies, cakes, waffles, pancakes and icecreams.

      I do not know where you stay, but in India, it is easily available and is called in Hindi as arraroot powder.