Add some crunch to your Navratri diet with my Sabudana Vada recipe. If you try out the recipe don’t forget to tell me how they turned out.
| Servings | 4 persons |
| Course | Appetizer |
| Preparation Time | 10 minutes |
| Cook Time | 20 – 30 minutes |
Ingredients for Sabudana Vada(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Sabudana (sago) |
| Water or buttermilk for soaking | |
| 4 – 5 Nos. | Green chilies |
| 1 tbsp | Cumin seeds |
| 2 – 3 nos | Boiled potatoes |
| ½ cup | Roasted peanut, crushed |
| 1 – 2 Nos. | Lemon juice |
| Rock salt to taste | |
| Sugar to taste | |
| ½ cup | Coriander leaves, chopped finely |
| Oil for frying | |
Instructions for the the Sabudana Vada |
|
| 1. | Wash and soak the sabudana pearls in water or thin buttermilk overnight. Drain the next day and dry it out on a tea towel. |
| 2. | In a bowl, take the sabudana, add in chopped boiled potatoes. Add in all the ingredients except oil. Taste and season accordingly. |
| 3. | Shape the mixture into small roundels. Flatten them. |
| 4. | Heat the oil. The oil should be moderately warm. Deep fry the vadas one or two at a time on moderate heat (frying on high heat will not cook vadas from inside). |
| Serve hot with green chutney | |
