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 vadas
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 leaves
- 4 tbsp roasted peanut powder
- 1/2 tsp roasted cumin seeds
- 2 tsp lemon juice
- Rock salt as per taste
- Oil for frying
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 of vadas.
- 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.
- Heat oil for frying in a wok/kadhai on medium flame. Test if the oil is ready by dropping a pinch of ready mixture ball in it. If the ball comes up gradually (not too quickly and not too slow) the oil is ready for frying.
- Put the vadas gently one by one in hot oil and fry them till they are golden brown on low medium heat.
- Drain the vadas on a absorbent kitchen towel/paper.
- 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!
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