Sabudana Vada How to prepare?
Sabudana Vada Ingredients
1 cup sabudana (tapioca pearls)
2 potatoes, peeled
½ cup roasted peanuts, coarsely gridded
2-3 green chilli, finely chopped
2 tbsp chopped coriander
1 tsp cumin seeds(jeera)
1 tbsp lemon juice
Salt to taste
Oil for deep frying
Sabudana Vada Method
Soak the sabudana in enough water to cover it for 3-4hours.
Boil the potatoes in pressure cooker for 3 whistles.
Mash the boiled potatoes.
Mix the soaked sabudana, mashed potatoes, chilli, jeera, coriander, peanuts, lemon juice and salt.
Mix evenly and make stiff dough like ball without adding water to it.
Divide the dough into equal sized balls, flatten them with your palm like patties.
Heat oil in deep pan, slide 3-4 patties at a time and deep fry from both sides till crispy and golden (Be careful oil should be sufficiently hot while frying vada may crack while frying if cold).
Drain them out on a absorbent paper to remove excess oil from it.
Serve hot with curd or raita.
Use rock salt or sendha namak instead of regular salt if your making during fasting
Some sabudana takes more time to soak, it depends on sabudana.
Do not stir vada for approx 1 minute after dropping them in oil. Stirring immediately will disturb them and they may crack.
Keep the flame to medium while frying. If the oil is cold, sabudana vadas will absorb lot of oil and become soggy.
If the sabudana vada breaks or bursts while frying, then add some sago flour to the vada mixture. If not fasting, then you can add rice flour.