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Tapioca Pearl Fritters or Sabudana Vada
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5 from 2 votes

Fat Free and Gluten Free Tapioca Pearl Fritters or Sabudana Vada

These Sabudana Vada, or Tapioca Pearl Fritters, are crunchy on the outside and soft and gooey within. They are fat free and gluten-free, and rather addictive.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Cuisine: Indian
Servings: 25 fritters


  • 1 cup tapioca pearls or sabudana soaked in water for four hours, then drained thoroughly. The sabudana will be quite soft after soaking. Squeeze lightly with your hands to get excess moisture out and reserve.
  • 1 large russet potato boiled, peeled and mashed
  • ¼ cup rice flour
  • 2 green chilies like jalapeno, finely minced (discard seeds if you're sensitive to heat)
  • ¼ cup coriander leaves
  • ½- inch knob of ginger grated
  • 2 cloves of garlic minced
  • 1 small red onion or shallot minced
  • 10-12 leaves curry optional
  • Salt to taste


  • Place all of the ingredients in a bowl and knead by hand until a "dough" forms.
  • If you're doing this in the food processor, place all ingredients in the bowl of the food processor and pulse two or three times, no more than five seconds each time, until the dough comes together. You shouldn't need any water, but if the dough absolutely won't stick, add a tiny bit of water, a teaspoon at a time, until it comes together.
  • Spray an ebelskiver pan or a griddle with some fat-free spray or brush on a thin layer of oil.
  • If using the ebelskiver pan, shape into a rounded fritter and press into each of the cavities of the ebelskiver. If you're using a griddle, dampen your palms with water and shape the fritters flat so the entire fritter touches the surface of the griddle.
  • Flip over the fritter after a couple of minutes, or when the underside has golden-brown spots.
  • Cook the other side until golden-brown spots appear. If using the ebelskiver, press down slightly with a spoon to ensure the fritter touches the surface of the pan.
  • Serve hot with chutney.