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78 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