Yam & Sabudana Wada

Yam & Sabudana Wada

Prep: 8 hours

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Caucasian

Sabudana wada enriched with khoya - delicious


  • Sago (sabudana), soaked overnight 1 cup
  • Yam (suran), peeled, boiled and cubed 50 gms
  • Oil for deep-frying
  • Ghee 3 tsps
  • Cumin seeds 1 tsp
  • Salt to taste
  • Sugar 2 tsps
  • Black pepper powder ½ tsp
  • Green chillies, finely chopped 2
  • Ginger, finely chopped 1 tsp
  • Peanuts, roasted and crushed ½ cup
  • Khoya, crumbled 100 gms
  • Cornflour 2 tsps
  • Yogurt ½ cup
  • Desiccated coconut ¼ cup
  • Red chilli powder 1 pinch
  • Fresh coriander leaves, chopped 1 tbsp
  • Sweet date-tamarind chutney to serve


  • Heat sufficient oil in a kadai.
  • Blend sago coarsely in a mixer and transfer into a mixing bowl.
  • Heat ghee in a non-stick pan, add cumin seeds and cooked yam. Saute for 5 minutes or till the yam becomes a little dry. Add salt, sugar, black pepper, green chillies and ginger and mix well.
  • Add this mixture to the sago in the bowl.
  • Add roasted peanuts and khoya and mix well. Add cornflour and mix well.
  • Make small wadas with your hands, slide them into hot oil and deep fry them till golden brown. Drain on absorbent paper.
  • Arrange the wadas on a serving plate, garnish with yogurt, desiccated coconut, a pinch of red chilli powder and coriander leaves. Serve hot with a bowl of sweet chutney.