Sabudhana Vada

Name: Sabudhana Vada
Cuisine: Indian
Ingredients: 1/4 kg Sabudana / Topioca (soaked overnight after draining the water); 2 handful Singdana / Peanuts (Roasted without skin); 3-4 Hara Mirchi / Green Chillies (cut into small peices or grind coarsely with roasted peanuts); 3-4 Batata /Potatoes (boiled, cooled and mashed and kept aside); To taste Salt; Handful Chopped Coriander Leaves (optional)

Raji Chandrashekar @cook_12260392

It's a famous Maharashtrian Dish. My family loves it and I make it often.

Raji Chandrashekar @cook_12260392

It's a famous Maharashtrian Dish. My family loves it and I make it often.

Saved

Ingredients

1/4 kgSabudana / Topioca (soaked overnight after draining the water)
2 handful Singdana / Peanuts (Roasted without skin)
3-4Hara Mirchi / Green Chillies (cut into small peices or grind coarsely with roasted peanuts)
3-4Batata /Potatoes (boiled, cooled and mashed and kept aside)
To tasteSalt
HandfulChopped Coriander Leaves (optional)

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Steps

1

Take the Sabudhana (soak overnight) in a bowl.
2

Add the cooled and mashed potatoes. Mix well. Then add the roasted Peanuts along with the cut or grinded Green Chillies. Add salt as required. I have grinded the roasted Peanuts and Green Chillies together (coarsely).
3

Take a ball of it in your palm and press it. You can coat the Vada with Peanut powder or Rava / Sooji if you want. Put it in hot oil and fry. Don't forget to put it on Tissue Paper so that extra oil is removed from the Vadas.
4

Serve with Sweet Dahi (during Upwas) or with Coriander Chutney or Tomato Ketchup.