Sabudana Vada

Name: Sabudana Vada
Cuisine: Indian
Ingredients: For Sabudana Vada:; 1 cup Sabudana (Sago Pearls); 1 cup Water; 3/4 cup Peanuts (Roasted and Crushed); 1 tsp Cumin Seeds; 4 Green Chillies (Crushed); As Required Juice of Half Lemon; 1 tbsp Sugar; As per taste Salt; 3 (Medium) or 5 (Small) Potatoes (Steamed and Mashed); 3 tbsp Coriander Leaves; 1 sprig Curry Leaves; 1 tsp Cornflour (Optional); For Coriander Peanut Chutney:; 1 Bunch Coriander Leaves; 4 Green Chillies; 2 tsp Sugar; 1/3 cup Roasted Peanuts; As per taste Salt; As required Juice of Half Lemon; 1 Pinch Cumin Seeds; 2 tbsp Water or As Required; 1 cube Ice

Rosalyn John @rosalyn_kitchen227

#LBC
#LunchBoxChallenge
#SabudanaVada

Crispy and Delicious Sabudana Vada Recipe.
These vadas are crispy from the outside and soft inside. Very few simple ingredients are needed to make it. Kids love Sabudana Vadas with ketchup or sweetened curd. But these vadas taste awesome with Coriander Peanut Chutney. So for a change, these tasty sabudana vadas are accompanied by coriander peanut chutney in kids' lunch box.

#LBC
#LunchBoxChallenge
#SabudanaVada

Rosalyn John @rosalyn_kitchen227

#LBC
#LunchBoxChallenge
#SabudanaVada

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Ingredients

ForSabudana Vada:
1 cupSabudana (Sago Pearls)
1 cupWater
3/4 cupPeanuts (Roasted and Crushed)
1 tspCumin Seeds
4Green Chillies (Crushed)
As RequiredJuice of Half Lemon
1 tbspSugar
As per tasteSalt
3(Medium) or 5 (Small) Potatoes (Steamed and Mashed)
3 tbspCoriander Leaves
1 sprigCurry Leaves
1 tspCornflour (Optional)
For Coriander Peanut Chutney:
1 BunchCoriander Leaves
4Green Chillies
2 tspSugar
1/3 cupRoasted Peanuts
As per tasteSalt
As requiredJuice of Half Lemon
1 PinchCumin Seeds
2 tbspWater or As Required
1 cubeIce

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Steps

1

Wash the sabudana thoroughly with water. Washing helps to remove the starch. Transfer it into a bowl. Add water and cover it to soak overnight for 7 to 8 hours or a minimum of 4 to 5 hours. After soaking the sabudana will be fluffy. Now the sabudana is ready to make vadas. Transfer it into a large mixing bowl.
2

Next, add peanuts to a pan and roast them on a medium flame for 5 to 6 minutes. Roast them till the peanuts become crunchy. Allow them to cool down a bit. Peel off the skin. Transfer the peanuts into a chopper and grind them coarsely.
3

Now to make the mixture for the vadas, add the crushed peanuts, cumin seeds, sugar, and salt to the soaked sabudana. Add the crushed green chilies.
4

Then add lemon juice.
5

Add the chopped coriander leaves and curry leaves. (Curry Leaves were not available) But eliminating it didn’t make a difference in the taste. Mix lightly until well combined.
6

Wash and steam the potatoes. Peel away the skin and mash it. Now add the steamed and mashed potatoes to the sabudana mixture.
7

Mix and mash it lightly to help it bind. To check if the mixture is perfect, take a spoonful of the mixture in your hand and try to make a roundel. The roundel should hold its shape. The mixture is now ready. (You can add a teaspoon of cornflour).
8

For shaping the vadas, wet your hands lightly. Take a spoonful of the mixture and make a round of it. Flatten it into a patty/Tikki shape.
9

Now for frying the sabudana vadas, heat oil in a deep pan. Oil should be moderately hot. Carefully insert the vadas into the hot oil. Immediately do not try to touch the vadas. Fry the vadas on medium flame until crisp and golden brown in color. Remove on a kitchen towel or sieve to drain away the excess oil.
10

Hot and Crispy Sabudana Vadas are ready. Serve it hot with tasty coriander peanut chutney or ketchup and curd.
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To make Coriander Peanut Chutney, add all the ingredients mentioned under “For Coriander Peanut Chutney “ in a grinding jar and grind it into a fine or coarse paste, as per your preference.

Coriander Peanut Chutney