Prep Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours and 20 minutes
Serves: 6 persons
1. Sabudana (tapioca pearls or sago)-1cup
2. Boiled potatoes - 4
3. Peanuts – ¼ cup
4. Green chillies- 2
5. Coriander leaves- a few stems
6. Ginger – 1 inch
7. Senda namak ( rock salt) – 1 tsp
8. Black pepper – ½ tsp
9. Oil for frying
HOW TO MAKE SABUDANA VADA
1. Add sabudana to a bowl. Rinse the sabudana well, twice or thrice.
2. Add a 1 bowl of water to the sabudana. Soak the sabudana for at least 4-5 hrs, preferably, overnight.
3. After 4-5 hours, sabudana would have soaked up all the water and will be soft.
4. Add salt, black pepper, chopped fresh coriander, chopped green chilli, chopped ginger and crushed roasted peanuts to the soaked sabudana. Peel and grate the boiled potatoes and add to the mixture.
5. Mix everything nicely to dough consistency.
6. Apply water or oil on your palm.
8. Make small balls from the dough. Flatten them in cutlet shape. Keep aside.
9. Heat oil in a non-stick frying pan.
10. Add vadas one by one to the hot oil.
11. Fry vadas on a medium high flame. Fry the vadas from both sides until they turn golden brown and are crisp on the outside.
12. Remove the sabudana vada from the from the frying pan on to a kitchen towel to absorb excess oil.
13. Serve sabudana vada with green chutney.
1. The sabudana (sago) has to be soaked really well. Not even a little hardness should be left in the sago.
2. Even after soaking sabudana for 4-5 hrs if some water is left, then drain the water by a sieve. If there is even a little moisture in the mixture, then you will not get sabudana vada of proper shape. Also, vadas will be soggy from inside.
3. The oil has to be properly heated. If the oil is too hot, the sabudana vada will be burnt from outside leaving the inside portion uncooked. If the oil is not prpoperly heated the vada will absorb oil, making the sabudana vada full of oil.