Taro Tapioca Fritters

Taro root = colacassia = sepankazhangu = arbi/arvi

Tapioca = javvarisi = sabudhana

Here’s my take on the traditional sabudhana vada/javvarisi vadai, only with taro root instead of potatoes.  These are a bit heavier than the traditional recipe due to the consistency of the taro root, but nice and crunchy on the outside and smooth and soft on the inside.  We’re pan frying instead of deep frying, so we’ll save a bit on oil and oil calories, and oil splashing and other oil-related accidents.


2 or 3 taro roots, cooked, peeled and mashed (can be steamed, pressure cooked or boiled)

1/4 cup tapioca pearls, soaked at least 2 hours and drained

1/2 cup peanuts, chopped

1 small onion, finely diced

1 to 3 green chillies, minced (according to your heat preference)

5 or 6 curry leaves, chopped

1/4 cup fresh cilantro, chopped

2 tbsp rice flour

1 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp salt

Pinch of hing

Canola or vegetable oil (enough for shallow pan frying)


1.  Mix all of the ingredients except the oil in a bowl.  If the mixture feels too wet, add a little extra rice flour to bring it together.  Form 2-inch wide and 3/4-inch thick patties.

2.  In a deep frying pan, heat 1/4 inch deep oil until a drop of water splutters when it hits the surface.  Reduce heat to medium.  Working in batches, fry the patties until golden brown on each side (about 5 minutes per side).  Remove to a plate covered with paper towels to absorb excess oil.  Pat the tops with a paper towel to pick up more oil.  Serve warm with the chutney or hot sauce of your choosing, or just eat them plain.

4 thoughts on “Taro Tapioca Fritters

    • Thanks! If it is cooked the right way, taro loses its slimier qualities. The rice flour helps smooth these fritters on the inside, and gives them a nice crunch on the outside.

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