Authentic home cooking from India, with US measurements.

Originally published on Cookpad India as साबुदाना वड़ा इन 2 फ्लेवर्स

Sabudana Vada in 2 Flavors

Name: Sabudana Vada in 2 Flavors
Total time: 1800 s
Yield: Serves 6-8 servings
Cuisine: American
Ingredients: 6-8 medium potatoes; 12 oz (350 grams) sabudana (tapioca pearls); 3/4-1 cup roasted peanut powder (about 100-130 grams); 2 beets; 4-5 green chilies, finely chopped; 2 tablespoons finely chopped cilantro; Salt to taste; 1 teaspoon sugar; 1 1/2 teaspoons roasted cumin powder; Juice of 2 lemons; Oil for frying

Sonal Sardesai Gautam @SSG_17

Sabudana vada is one of my favorites, and I also love making different dishes with beets. Its deep pink color looks beautiful and it's very healthy too. Try making sabudana vada with beets—they turn out delicious and wonderful.

Sonal Sardesai Gautam @SSG_17

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Ingredients

30 minutes

Serves 6-8 servings

6-8medium potatoes
12 oz (350 grams)sabudana (tapioca pearls)
3/4-1 cuproasted peanut powder (about 100-130 grams)
2beets
4-5green chilies, finely chopped
2 tablespoonsfinely chopped cilantro
Salt to taste
1 teaspoonsugar
1 1/2 teaspoonsroasted cumin powder
Juice of 2 lemons
Oil for frying

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Steps

30 minutes

1

Rinse the sabudana (tapioca pearls) in a strainer under running water. Add a little water, cover, and let soak for 2-3 hours. Sprinkle a little water and mix once or twice during soaking. The sabudana will become soft and plump.
2

Pressure cook the potatoes. Once cooled, peel and place them in a large mixing bowl.
3

Roast the peanuts and let them cool. Remove the skins.
4

Grind the peanuts coarsely in a blender or food processor to make a powder.
5

Pressure cook the beets and let them cool. Grate the beets and set aside.
6

Mash the potatoes in the mixing bowl. Add the soaked sabudana, salt, cumin powder, green chilies, cilantro, peanut powder, and lemon juice. Mix well.
7

Divide the mixture into two parts. Add beet puree to one part and mix well.
8

Shape both mixtures into small balls and set aside. You can store them in airtight containers in the refrigerator for a few hours if you like. The balls will firm up. Fry them when ready to serve.
9

Heat oil in a deep pan. Fry the sabudana balls in 2-3 batches until golden and crispy.
10

Serve hot with chutney or sauce.

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Sonal Sardesai Gautam @SSG_17

Published in the US on August 18, 2025 14:01

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟