Comments on: Sabudana Vada Recipe (Traditional Fasting Recipe)

By: Jaipal

Jaipal — Sun, 05 Mar 2023 14:14:32 +0000

The sabudana vada turned out well.
Thanks for the recipe.

By: Kimberly P.P

Kimberly P.P — Thu, 02 Feb 2023 21:31:59 +0000

I love gluten-free recipes like this. Instead of potatoes I’d like to try to using cassava. Thanks for sharing.

By: Dassana Amit

Dassana Amit — Thu, 12 Jan 2023 15:49:28 +0000

In reply to Kavita NN. 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.

By: Kavita NN

Kavita NN — Tue, 10 Jan 2023 02:36:57 +0000

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?

By: dassana amit

dassana amit — Sun, 28 Jul 2019 12:01:28 +0000

In reply to Ajay Jagadish. thank you.

By: Ajay Jagadish

Ajay Jagadish — Sat, 27 Jul 2019 08:51:23 +0000

Just Wow

By: dassana amit

dassana amit — Thu, 18 Jul 2019 12:39:17 +0000

In reply to Kratika. 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.

By: Kratika

Kratika — Wed, 17 Jul 2019 17:21:43 +0000

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?

By: dassana amit

dassana amit — Fri, 12 Jul 2019 12:30:40 +0000

In reply to Dnyanoba jadhav. thanks.

By: Dnyanoba jadhav

Dnyanoba jadhav — Fri, 12 Jul 2019 07:20:47 +0000

Very nice!Your all recipes are delicious!Wish you to write about other recipes.Regards.,

By: dassana amit

dassana amit — Mon, 26 Feb 2018 14:05:05 +0000

In reply to Nishita. 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.

By: Nishita

Nishita — Mon, 26 Feb 2018 03:56:47 +0000

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..

By: dassana amit

dassana amit — Thu, 07 Dec 2017 13:32:46 +0000

In reply to Vijaya Sriram. Welcome Vijaya. Thanks for your kind words and positive feedback on recipes.