Sabudana Vada Recipe | How to make sabudana vada | Sabudana Vada

Ingredients

• 1 cup Sabudana/tapioca pearl/Sago
• 2 medium-sized boiled potatoes
• 1/2 cup peanuts
• 1 teaspoon green chilli paste or as per your taste
• 1 teaspoon crushed cumin seeds
• 2 teaspoon chopped coriander leaves
• 1 teaspoon lemon juice
• Salt to taste
• Oil for frying

Instructions

1. 1

   How to soak the Sabudana Take 1 cup sabudana and wash them in insufficient water for 2 times

2. 2

   Drain all the water

3. 3

   Add ½ cup water in sabudana and soak them for 3-4 hours or overnight

4. 4

   After 3 hour’s, sabudana will soak all the water and you get soft and fluffy sabudana

5. 5

   Making Peanut powder Heat the pan and roast ½ cup peanut on medium flame

6. 6

   Continuously stir and roast, until black spot appears on the peanut

7. 7

   Turn off the flame and let the peanut cool down. After that crushed the peanut using fingers and remove their skin

8. 8

   Transfer the peanut in a grinder jar

9. 9

   Grind the peanut to a coarse powder. Don’t make a too coarse or too fine powder

10. 10

    How to make Sabudana Vada Take 2 medium-sized boiled potatoes

11. 11

    Peel and smashed the potatoes

12. 12

    In a mixing bowl, take 1 cup soaked sabudana along with mashed potato, ½ cup peanut powder, 1 teaspoon crushed green chilli, 1 teaspoon crushed cumin seeds, 2 teaspoon coriander leaves and salt to taste. Mix all the ingredients very well. Do not need to add water

13. 13

    Now add 1 teaspoon lemon juice and mix well

14. 14

    Grease your palm with water. Take a small portion of dough and make a round-shaped ball

15. 15

    Flatten this ball in between your both palm and make Tikki shape vada. The edges of the vada should be little thin and the middle part should be thick

16. 16

    Make all the vada and keep aside

17. 17

    Now Heat the sufficient oil in kadhai or pan for frying

18. 18

    Drop a small portion of vada batter in hot oil to check either oil has ready to fry or not. If the batter popup instantly and bubbles will appear, then the oil is ready

19. 19

    Add sabudana vada in hot oil one by one

20. 20

    Add 3 to 4 vada and fry them on medium-high flame. If you cook them on high flame, the outer side will cook and the inner side will be raw. And if you cook them on low flame, they take too much time to cook and also it will absorb excess oil

21. 21

    When the bottom vada looks golden, turn the Sabudana vada

22. 22

    Fry until they look golden in colour

23. 23

    Remove the Sabudana Vada from kadhai

24. 24

    Crispy Sabudana Vada is ready to serve. Serve them with upwas special green Chutney.