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Sabudana Vada (Tapioca Pearls Patties)

Sabudana vada, is a deep fried snack made with tapioca pearls, mashed potatoes and some spices, shaped into patties and deep fried. Sharing a no fry recipe for these delectable, crispy, crunchy sabudana vada, with same flavors and crispiness. Enjoy these low-fat, guilt-free sabudana vada with some spicy green chutney and a cup of hot tea!! This recipe is VEGAN, GLUTEN-FREE
Course Appetizer, Snack
Cuisine Indian, Maharastrian
Keyword sabudana,sago,tapioca pearls,sabudana vada,sago vada,tapioca pearls patties,air fryer sabudana vada,instant pot sabudana vada mealthy crisplid,oven baked sabudana vada,appe pan sabudana vada
Prep Time 20 minutes
Cook Time 40 minutes
Soaking Time 3 hours
Total Time 4 hours
Servings 20 -22 vada
Author Jyoti Behrani


  • 1 cup SABUDANA or sago (tapioca pearls)
  • 3-4 medium sized potato
  • 3/4 cup RAW PEANUTS
  • 1-2 green chili, chopped, adjust to taste
  • 1/2 inch ginger, chopped or grated
  • 1 teaspoon freshly squeezed lemon juice
  • Handful of fresh cilantro, chopped
  • 1 teaspoon CUMIN SEEDS
  • 1/2 teaspoon PINK HIMALAYAN SALT
  • 1-2 tablespoon oil, as needed
  • salt to taste



  • Rinse sabudana or tapioca pearls for 1-2 minutes or until water runs clears.
  • Soak the sabudana in 2 cups of water for 2-3 hours or until it is almost double in size. Depending upon the quality of the sabudana, soaking time may vary.
  • Using a fine mesh strainer, drain all the excess water from the sabudana. This is important, please do not skip this step. Excess water will make hard to shape the vada or patties.
  • Boil, peel and mash the potatoes to a smooth consistency.
  • Dry roast the peanuts on medium to low heat, until you see some charred spots on the peanuts.
  • Once completely cool, remove the husk and using a rolling pin, slightly crush the peanuts.
  • In the same pan, dry roast some cumin seeds, cool and slightly crush the seeds using mortar and pestle.
  • Chop green chili, ginger, cilantro.
  • In a mixing bowl, add soaked, and well drained sabudana or tapioca pearls. Add mashed potatoes, roasted and crushed peanuts, roasted and crushed cumin seeds, green chili, ginger, fresh chopped cilantro, some freshly squeezed lemon juice, pink salt and salt to taste. Mix everything to foam a semi-soft dough.


  • Grease your hands with some oil. Take a small portion of the dough and shape it into a round patties or a lemon size ball. Keep it aside. Repeat the process until the dough is remaining. Grease your palms with some cooking oil as needed to prevent the mixture from sticking onto your hands.


  • You will need EBELSIVER PAN (appam or appe pan)
  • Heat the appam pan (ebelskiver pan) on a medium heat.
  • Using a pastry brush, grease each cavity with some cooking oil.
  • Place the prepared vada ball in each cavity. Cover the appam pan and cook for 5-8 minutes or until the bottom of the vada turns brown and crispy.
  • After few minutes, using a spoon or a fork, gently flip the vada (bottom side up). Brush the top of the vada with some oil. Cover and cook until the vada is browned from all sides, around 4-5 minutes.
  • Remove the vada on a serving plate and enjoy hot sabudana vada with some ketchup or some green chutney!


  • You will need MEALTHY CRIPSLID
  • IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
  • Using a pastry brush, grease the crispy basket with some cooking oil. Place the vada or patties in the crispy basket. Using a pastry brush, apply some oil on top of the vada or patties. You can place around 7 vada or patties.
  • Place the trivet (that comes with crisplid) inside the inner pot of Instant Pot. Place the crispy basket on top of the trivet. Now place the mealthy crisplid on top of the inner pot. Plug the crisplid and lower the handle.
  • Air fry these vada or patties at 400 degree Fahrenheit for 18-20 minutes, turning half way through.
  • After 10 minutes, open the crisplid and using a fork gently flip the vada or patties, apply some oil on top and air fry for another 8-9 minutes.
  • After 8 minutes, check if the vada are done. If required add few more minutes of cooking time in the increments of 1 minute.
  • Remove the vada on a serving plate and enjoy these vada with some green chutney or ketchup.


  • You will need 9*13 inches BAKING SHEETPARCHMENT PAPER
  • Line 9*13 inches baking tray with some parchment paper. Place the vada on the parchment paper. Using a pastry brush, apply some oil on top of the vada.
  • Preheat the oven at 425 degree Fahrenheit. Bake these vada for 40-50 minutes, turning half way through.
  • After 25 minutes, gently flip the vada using a spatula. Apply some oil on top of the vada, bake for another 20-25 minutes or until light golden in color and crisp.
  • Remove the vada on a serving plate and enjoy these vada with some green chutney or ketchup.


  1. Please refer to the post earlier for - PRO TIPS FOR THE BEST SABUDANA VADA (TAPIOCA PEARLS PATTIES)
  2. Please use timing as a guideline. Different oven/air fryer temperature setting work differently. Adjust the cooking time accordingly.
  3. AIR FRYER SABUDANA VADA - Follow the same recipe as discussed for Instant Pot. Air fry the vada at 400 degree Fahrenheit for 18-20 minutes, turning half way through. Rest of the recipe is same as Instant Pot.