Recipe:
Cuisine: Indian
Category: Snacks (Fast/Vrat)
Preparation Time: 15 minutes
Cook Time: 15 minutes
Soaking Time: 6-7 hours or overnight
Serving Size: 18 vada
Author: Bhumika Joshi
Ingredients:
- 3 cups soaked sabudana/tapioca
- 1-1/2 cup boiled and mashed potatoes (2 large)
- 1 green chili chopped
- 1/2 tsp grated ginger
- 4-5 chopped curry leaves
- 3 tbsp chopped coriander
- 4 tbsp roasted peanut powder
- 1/2 tsp roasted cumin seeds
- 2 tsp lemon juice
- Rock salt as per taste
- Oil for spray.
Method:
- Soak the sabudana for at-least 6-7 hours or overnight.
- Microwave the soaked and drained sabudana for 1 minute. This will make the sabudana little sticky and easy to hold shape.
- Take the soaked sabudana and add the mashed potatoes, roasted cumin seeds, chopped curry leaves, chopped green chili, chopped coriander, rock salt, lemon juice, grated ginger and roasted peanut powder to it.
- Mix all the ingredients well by mashing with hands.
- Put some oil on your hands and make lemon size balls and flatten them using your palms to form a disc.
- Preheat the oven at 180 C.
- Line a baking tray with parchment paper and brush oil on top of parchment paper.
- Place the discs on the baking tray with 1 inch gap and spray some oil. (optional)
- Bake for 30 minutes, take the baking tray out and let them cool.
- Your sabudana vadas are ready to be served with coriander mint chutney (made using sendha namak/rock salt).
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
No comments:
Post a Comment