Sabudana Vada Recipe

Last week, I shared with you the Sabudana Khichdi recipe and this week I am back again with the Sabudana Vada recipe. The ingredients that go into this recipe are just the same as the ones we used in the khichdi recipe; it is just the procedure that varies. These vadas are so yummy that you would want to make these even on days you are not fasting.

So without any further blabbering let’s get straight into the recipe.

Also Read: Sabudana Khichdi Recipe

Ingredients:

• Sabudana- 1 cup
• Potatoes- 4, medium sized (boiled)
• Roasted peanuts- ½ cup
• Black pepper powder- ½ tsp.
• Cumin seeds- 1 tsp.
• Green chilli- 2 (finely chopped)
• Coriander leaves- 1 tbsp. (chopped)
• Pink rock salt/sendha namak- as per taste
• Oil- for deep frying

Procedure:

1.  Soak the sabudana overnight in water.
2.  Drain the excess water from the sabudana and keep it aside. Peel the potatoes.
3.  In a bowl mash the boiled potatoes and add the soaked sabudana to it. Mix the two really well.
4.  Lightly crush the peanuts with the help of a mortar and pestle and add them to the potato and sabudana mix.
5.  Now add the chopped green chillies, fresh coriander, salt, black pepper and cumin seeds to the sabudana mix. Mix everything really well with your hands.
6.  When the mixture is ready, wet your palms and take a small amount of the mixture in your hands. Roll it between your palms to form a ball and then lightly press it to give it a vada like shape.
7.  Prepare all the vadas in the same manner.
8.  Now heat the oil in a kadhai for deep frying the vadas. Check the temperature of the oil by adding a little to the oil. If the mixture immediately comes onto the surface, the oil is ready to fry the vadas.
9.  Fry the vadas on a medium flame, from both the sides until crisp and golden brown in colour.
10.  Take out the vadas on a paper towel.
11.  Serve the vadas hot with lemon coriander chutney.

Image Source: thesassyaffaire