- Rinse the sabudana well. In a wide bowl, soak sabudana in 3 cups of water for about 2-4 hrs. Cover and keep aside in a cool dry place. Using a colander, drain the sabudana completely and let them drain. Alternately spread them on a paper towel to dry out excess moisture. Boiling Potatoes: Boil Potatoes. Allow to cool slightly and while they are still warm, peel the skin off and mash. Keep aside. Roasting Peanuts Roast the peanuts in a heavy pan on medium-low heat stirring intermittently until they are golden and crispy. Transfer them to a plate to cool and then peel the skin off by rubbing. Crush the roasted peanuts to a coarse consistency using a mortar pestle,Keep them aside. In a large mixing bowl, add all of the ingredients, boiled mashed potatoes, soaked and well-drained sabudana, coarsely crushed peanuts, rice flour, cumin seeds, salt, sugar, coriander leaves ,lemon juice, green chilies. Mix using your hands. Taste and adjust salt, sugar, and lemon juice as needed. Divide the dough into equal portions. Shape them round or flatten them like patties Shape the sago patties. Apply some oil to your palms roll the dough portions between your palm to make a smooth ball, and then flatten to shape as patties. Place the vada on a parchment-lined plate. Heat oil on medium heat in a pan for deep frying the sabudana vada. Place the pattu in oil. When one side is lightly golden, turn them over gently. Do not turn them before or they may break-in oil. Fry until both sides are golden and crispy. Serve hot.
Sabudana vada
#myrecipe
By Radha Nelanti
Mar, 28th
576
Servings
4 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Sabudana
- Potato
- Green chillies
- Cumin
- Peanuts
- Sugar
- Rice flour
- Salt
- Corinader
- Lemon
- Oil
