SABUDANA VADA

Cooking time: 15 minutes Servings: 5 pax Calories: 71 kcal per vada

INGREDIENTS

Sabudana (javvarisi): ½ cup rinsed and soaked in 1/2 cup water overnight | Potatoes: 2 boiled | Peanuts: ¼ cup roasted and powdered | Coriander: 2 tbsp finely chopped | Green chilies: 3 chopped | Salt: to taste | Lemon:1 | Onion:1 finely cut Groundnut oil : 3 cups | Ginger: 2 small pieces finely chopped | Jeera: 1 tsp | Dry coriander powder: 1 tsp | Turmeric: 1 tsp

METHOD

Rinse sabudana well until the water turns clear. Soak it in 1/2 cup water overnight.

In the morning, the sabudana would have absorbed all water. It should be soft. Press with a finger to check. Drain sabudana in a colander, most likely there will be no water but still, drain.

Smash the boiled potatoes in a bowl. Add chopped green chillies, coriander, onion, ginger and dry masala turmeric and coriander powder. Add salt.

Crush the jeera and add to the mashed potatoes.

Add groundnuts to it.

Add lemon juice and mix everything.

Now add the soaked sabudana (make sure no water) to it.

Mix everything well and make ten balls.

Flatten them on your palm into a vada shape and keep aside.

Keeping it covered in the fridge for ten minutes will help.

Now, heat oil on medium in a kadai or non-stick wok.

Add vadas to the oil one by one, don’t overcrowd the kadai. Maintain the oil temperature to medium heat.

Fry vadas on medium heat until golden brown and crispy on both sides. Drain on a paper towel.

Serve sabudana vada with chutney, ketchup and hot masala tea.