Cooking Instructions
- 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.
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