Sabudana Vada Chutney


Sabudana Vada Chutney is a tasty side dish, often served during the Indian festival of Navratri. Ever eaten sabudana vada? If you haven’t, then you’ve probably never had a south Indian food. This is a common and favorite dish. After eating sabudana vada people usually complain that it is too dry and yucky. But there is good news for them and other people who want to try out this dish at home, I have the perfect recipe for it just the way we like it at home.

Sabudana Vada Chutney

During the vrat, or Hindu fast, people eat Farali chutney, also known as Phalahari chutney, which is made from coriander leaves, green chilies, and coconut. It pairs perfectly with sabudana vada or farali batata vada.

Regarding This Recipe

In Gujarat, any item eaten during a fast is preceded by the phrase “Farali.” As a result, the chutney is known as farali chutney.

Phalahari chutney is another name for this condiment. Fruit + ahaar make into the word “phalahari” (food or diet). That entails a diet high in fruits (it also includes dried fruits, dairy, some root vegetables, and herbs). As a result, in some regions of India, fasting food is also known as “Phalahari.”

The vrat or upvaas is when this chutney is prepared. I prepared it yesterday to serve with sabudana vada in honor of the ongoing Navratri fast.


Here is the pic of the ingredients you’ll need to make this sabudana vada chutney recipe. Six ingredients, five minutes, and one blender are all you’ll need. 

ingredients used in sabudana vada chutney includes cilantro, green chilies, rock salt, sugar, lime, dry coconut

Cilantro (Coriander leaves): It is the base of the chutney. For a variation, you can try adding some mint leaves.

Green chilies: Adjust the amount as per your liking spice level. I mostly prefer the spicy version as all the fasting recipes are slightly on the mild side, so this spicy chutney gives a kick and little flavor punch.

Dry coconut: Instead, you can use peanuts. 

Storage Instructions

  • In the refrigerator, this farali chutney stays good for 4-5 days in an airtight container. 
  • In the freezer, it stays good for up to 3 months. Store in small portions (like ice cube trays or silicone molds), freeze and then transfer to a freeze-safe ziplock bag.

Serving Ideas

Serve on the side as a dipping sauce with farali batata vada, sabudana pakora, sabudana vada, sweet potato tikki or sabudana thalipeeth during the fasting days or vrat.

Farali Chutney For Sabudana Vada

During the vrat, or Hindu fast, people eat Farali chutney, also known as Phalahari chutney, which is made from coriander leaves, green chilies, and coconut.

Course: Side Dish

Cuisine: Indian

Calories: 56kcal

 Servings 4 servings (½ cup)

Prep Time5 minutes

Total Time5 minutes

US measuring cups are used (1 cup = 240 ml)

Ingredients  1x2x3x

  • 1 ½ cups Cilantro or coriander leaves one small bunch
  • 3 Green chilies
  • 4 tablespoons Desiccated coconut or fresh grated coconut
  • 1 ½ teaspoon Lemon juice
  • ½ teaspoon Sugar
  • Rock salt (Sendha namak) to taste


  • For easier grinding, thoroughly wash the cilantro and cut it into large pieces.
  • Add very little water to the blender or grinder along with all the ingredients.
  • Quick Tip: To make grinding easier and use less water, add the water to the grinder first, followed by the remaining ingredients.
  • And then pulse it until it becomes a paste.
  • Serve it after removing it to the bowl.


  • Try using peanuts in place of dry coconut.
  • To add some variety, try including some mint leaves.


Serving: 2tablespoons | Calories: 56kcal | Carbohydrates: 3.6g | Protein: 0.8g | Fat: 4.7g | Saturated Fat: 4.1g | Cholesterol: 0mg | Sodium: 247mg | Potassium: 104mg | Fiber: 1.8g | Sugar: 1.8g

Recipe card for sabudana vada

PREP TIME – 10 mins

COOK TIME – 20 mins

TOTAL TIME – 30 mins

COURSE – Snacks

CUISINE – Indian

SERVINGS – 4 servings


For sabudana vada

  • 1/2 cup sabudana / sago / tapioca
  • 2 potato / aloo boiled & mashed
  • ¼ cup peanuts roasted & crushed
  • 2 tsp green chilli paste
  • 1 tsp ginger paste
  • 2 tbsp coriander finely chopped
  • Salt to taste
  • 1 tsp lemon juice
  • oil for frying

For farali chutney

  • ¾ cup coriander leaves
  • 2 green chilli
  • 2 tbsp grated coconut
  • 1 tsp lime juice
  • ½ tsp sugar
  • Salt to taste
  • Water as required


For sabudana vadas

  • Rinse ½ cup sabudana well until water turns clear. Soak it in ½ cup water overnight or 4-6 hours.
  • The sabudana would have absorbed all of the water after soaking time. It should be easily crushable and soft when pressed with a finger. Sabudana should be drained in a colander and dried for 15 minutes.
  • Then dry roast 1/4 cup of peanuts in a skillet over medium heat. Its skin should be peeled off and ground into a rough powder.
  • Now combine the soaked sabudana with the cooked potatoes, roasted peanuts, salt, ginger paste, lemon juice, and coriander leaves in a mixing dish. Mix thoroughly.
  • Make equal portions of the mixture, flatten them slightly, and form them into rounds.
  • Vadais are added to hot oil in a pan one at a time, and they are then fried on a medium heat until they are crispy and golden brown on both sides.
  • On paper towels, drain.
  • Alternately, warm the appe pan and drizzle a little oil into each mold.
  • Make little balls out of the vada mixture and set them over the appe pan.
  • Maintaining a medium flame, cover the vada and cook it until golden brown.

For chutney

  • Coriander leaves, green chilies, grated coconut, salt, sugar, and lemon juice should all be placed in a grinding jar. to create a smooth paste.
  • Serve it with sabudana vada after removing it to the bowl.


  • Use 1:1 or equal sabudana to water ratio to soak the sabudana.
  • Use grated potatoes for the uniform texture of vada.
  • Fry sabudana vada on medium heat.

Authentic Sabudana Vada Recipe

Servings – 4

Prep – 4 min

Cook – 10 min

Sabudana Vada is just as well-known as sabudana khichadi, if not more so. This meal is a typical deep-fried Maharashtrian dish and is frequently served with curd chutney or green chutney. In addition to being full and healthy, sabudana vada is frequently consumed for breakfast, lunch, or dinner on Hindu holidays such as Navratri and Shravan.

Many people eat sabudana vadas even when they are not fasting since they are such a delicious snack. And if you’re one of them and want to learn how to create this delicious dish, just follow the step-by-step instructions in the recipe or watch the video.

Step by Step Video for ‘Sabudana Vada’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to Make Sabudana Vada

Sabudana / sago1 cup
Potatoes, boiled2 medium sized
whole peanuts or peanuts powder¾ cup
Sugar1 tbsp
Ginger Chilli Paste2 tbsp
Cilantro¼ cup
Salt½ tbsp or as per your taste
Oilfor frying

Ingredients for the Curd Dip

Curd / Plain Yogurt1 cup
Sugar1 tbsp
Ginger Chilli Paste1/4 tsp
Saltas per your taste

Prepping for Sabudana Vada

  1. We require Sabudana that has been soaked in water for this dish, and that step is crucial for the best outcomes.
  2. Let’s begin by first rinsing the sabudana, so place it in a strainer, add water, and use your hands if required to rinse it. Transfer the sabudana to a bowl after rinsing, and then add some water. Make sure the sabudana is submerged in water. The water should be visible at the surface. For the following three to four hours, cover it and set it aside. Typically, I like to prepare the sabudana for breakfast after letting it soak all night. Our sabudana must have absorbed all the water by the time it looks beautiful and fluffy after three to four hours.
  3. Next, dry roast some peanuts in a skillet for 4–5 minutes, or until they begin to turn a shade of brown. Now set them away and give them some time to cool. Remove the peanut cover once they are at room temperature using both hands.
  4. Blend until you have a coarse powder by adding the ingredients to a blender.
  5. The potato is boiled. Peel the potatoes, then mash them.

Method for making the Sabudana Vada

  1. Add 1/2 cup of this peanut powder to the dish containing the sabudana that has been soaked in water. (If there is any leftover peanut powder, you can always add it to raita or your vegetables, or you can just keep it in an airtight jar for later.)
  2. Let’s now add the mashed potato, 12 tbsp salt, 1 tbsp sugar, 12 lime juice, ginger, chili paste, cilantro, and 14 tsp cilantro. Mix well.
  3. Make small, round vada-shaped balls out of the sabudana mixture once it begins to take the shape of a dough and set them aside.
  4. heating some cooking oil.
  5. If the sabudana mixture bubbles up right away after being dropped into hot oil to test if the oil is hot enough for frying, the oil is hot enough.
  6. Now place two to three of these sabudana vadas into the hot oil, adjust the flame to medium, and cook until golden brown on all sides.
  7. Do stir once in a while.
  8. It’s time to remove them once they appear golden on all sides and set them down on paper towels so that any remaining oil may be absorbed.
  9. It’s time to serve it with some spicy and sweet curd now.
  10. The sabudana vada and this curd are a wonderful mix.

Method for making the Sweet and Spicy Curd Dip

  1. Take the curd, add the sugar, salt, ginger, and chili paste, and stir until everything is evenly combined. and you now have an incredibly delicious dip for your sabudana vada.

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