Sabudana Vada

Name: Sabudana Vada
Yield: 15 vadas
Cuisine: Indian
Ingredients: 2 cups soaked Sabudana/Sagu/Sago; 2 Potatoes, medium, boiled and mashed; 2-3 Green chillies, paste or coarsely chopped; 4 tablespoons roasted Peanuts {skin removed}, coarsely powdered; 4 tablespoons chopped Coriander; 1 tablespoon Jeera; 1-2 tablespoons Rice Flour; 2 tablespoons Lemon Juice; to taste Salt; Oil for frying

Heap of Spice @cook_12476959

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Heap of Spice @cook_12476959

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Ingredients

15 vadas

2 cupssoaked Sabudana/Sagu/Sago
2Potatoes, medium, boiled and mashed
2-3Green chillies, paste or coarsely chopped
4 tablespoonsroasted Peanuts {skin removed}, coarsely powdered
4 tablespoonschopped Coriander
1 tablespoonJeera
1-2 tablespoonsRice Flour
2 tablespoonsLemon Juice
to tasteSalt
Oil for frying

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Steps

1

Soak Sabudana for 5-6 hrs and drain the water completely.
Add mashed potatoes, green chillies, coriander, peanut powder, jeera, rice flour, lemon juice and salt.
Mix well and make small cutlets.
The cutlets should not be too thick.
Fry it in hot oil until crisp and golden brown.
Drain the excess oil on a kitchen towel and serve hot with sweetened yogurt.
2

Note
Adding rice flour will give the vadas crispiness and it also absorbs excess water content from the mixture.
You can use the bigger variety of sabudana. I have used the nylon sago.
Drain the water completely from the sago otherwise the mixture may turn mushy and start leaving out it's shape in oil.
Do not over cook the potatoes. It should be just cooked to be able to mash them.
Wait till the oil is hot before frying them.