Ingredients
The following ingredients have 3 Servings
- Sabudana/sago/tapioca pearls - 1 cup
- Peanuts - 1/2 cup
- Potatoes - 2 (medium sized)
- Green chillies - 2 to 3 (chopped finely)
- Cumin seeds - 1 teaspoon
- Lemon juice - 1 tablespoon
- Coriander leaves - 1 tablespoon (chopped finely)
- Salt
- Cooking oil for frying
Instruction
- HOW TO MAKE SABUDANA VADA RECIPE Soak the sabudana with just enough water to cover the sabudana for 5 hours or overnight. Next day drain any excess water from the sabudana._x000D_ Boil the potatoes with enough water. Peel and mash the potatoes and keep it aside.
- Heat a pan and roast the peanuts till they become crisp. Remove the husk and grind the peanuts to a coarse powder_x000D_ Take a mixing bowl. Add sabudana, mashed potatoes, peanut powder, green chillies, cumin seeds, salt, lime juice and coriander leaves and mix well.
- Make small balls from the mixture and flatten them a bit and set aside._x000D_ Heat the oil in a deep frying pan on medium flame. Slide the vadas and deep fry till they are crisp and light brown in colour.
- Drain the sabudana vadas in an absorbent paper and serve hot._x000D_ Serve sabudana vadas plain or with tomato sauce or sweet curd.
- NOTES : Drain the water thoroughly from the soaked sago and ensure there is no moisture left in the sago mixture else you wont be able to give proper shape to the vadas. It tends to become soggy.
