Tuesday, Aug 22nd

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Sabudana Wada


1 cup sago (sabudana)

2 large boiled and mashed potatoes

½ cup ground nut powder

½ Tea Spoon Cumin

1 Tea Spoon grated ginger

3-4 green chillies, finely chopped

½ Table Spoon lemon juice

2 Table Spoon chopped coriander

Salt to taste


Wash the sabudana. Drain and keep aside for about 5-6 hours with little water. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into small size balls and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with yogurt & green chutney.