Sabudana Vada - crispy vada for a rainy spring evening snack

 Sabudana Vada - Crispy vada to relish you taste buds for fried food 

Quantity - Makes 12/13 regular size vadas

Ingredients -

Sabudana - 1 cup 

Potato - 1 small or half medium 

Green chillies - 3/4 as per spice leve

Fresh Coriander - 6/7 stems

Roasted Crushed peanut powder - 3 tbsp 

Whole Jeera - 1 tsp 

Salt - as per taste 

Peanut oil - for frying 


Procedure -

1. Wash and soak sabudana in one cup of water overnight or at least for 8 hrs . If you want to make for evening snacks , soak it in the morning . Make sure there is this think layer of water to cover the sabudana

2. Pressure cook the potato . Remove its skin and grate it . Or you can also mash it nicely .

3. Once sabudana is well soaked , separate it using a fork and pinch a small pearl and test . It should be mashed . This indicates , its well soaked. Remove any excess water from the sabudana.

4. Now add the mashes/grated potato to the sabudana . Also add , finely chopped fresh coriander and finely chopped green chillies . Mix everything nicely till it comes together .

5. Add jeera , salt and peanut powder as well to the mixture and mix well .

6. Then make small flat vadas from this dough . Try to take equal amount and form a flat tikki type of vada or you can keep it round as well . 

7 . Heat oil for frying and keep all vadas ready for frying . Once oil is hot , fry all vadas till they become light brownish and look cooked . 

8 . Ensure oil is medium hot , else vada will remain uncooked from inside . Also , do no overcrowd the vadas while frying . You can fry 2/3 at a time . Sometimes , due to moisture content in the sabudana , vada might burst . For this ensure the oil is not too hot and vadas are not too cold . This will help in frying the vadas uniformly . 


Enjoy hot with dahi or ketchup and a cup of hot team :)

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