Sabudana vada is a crispy fritter made tapioca/sago/sabudana pearls, mashed potatoes, ground peanuts and spices. Usually, vada is a deep fried in oil. But here I made them in an appe pot.
You can make Sabudana Thalipeeth from the same dough.
Ingredients:
- 1 cup sabudana
- ¼ cup peanut
- 2 potatoes, boiled & mashed
- 2 chilies
- 1 tsp cumin / jeera
- 1 inch ginger, grated (optional)
- 1 tsp lemon juice
- 1 tsp salt
- oil, for roasting
Method:
- Wash sabudana in running water until water becomes clear
- Drain off and transfer to a large bowl
- Add water until the sabudana completely dips in water
- Soak for 4 hours or until the sabudana turns soft and non-sticky
- keep aside
- In a pan dry roast peanut on low to medium lame
- cool completely, and crush the peanuts coarsely
- keep aside
- Make a paste from green chilies and ginger
- In a large bowl take soaked sabudana, boiled potatoes, chili-ginger paste, cumin, lemon juice and salt
- Squeeze and mix well making sure all the spices are well combined.
- Heat the appe pan
- Add ¼ tsp oil into each hole
- Make small lemon sized balls from the sabudana dough
- Add the balls into each hole of appe pan
- Cover it with a lid
- Once the bottom of balls gets cooked, flip them with a spoon
- Again, cover with a lid
- Turn off the stove once balls cook well
- Enjoy sabundana vada with chutney.
Back to Savi’s Kitchen!