Craving for another yummy breakfast or weather-complementary food? Street food of your choice? Hosting friends and not sure what to make as starters? Try out these delicious sabudana vada!
Ingredients: (yields 15 medium sized vada)
- 3/4 cup sabudana
- Crushed peanuts
- 1 mashed boiled potato
- Chopped coriander leaes
- Salt or rock salt
- Red chili powder
- Cut green chilies
- Lemon juice
- Binder: a spoon of any flour (oats or kuttu if fasting) or bread powder
Procedure:
- Soak sabudana overnight with water added to an inch above the sabudana level
- Once soaked properly*, add crushed peanuts, mashed boiled potato and all other ingrdients and give it a good mix
- Make balls out of the dough and make sure these are smooth without any breaks
- Fry these balls on medium flame (make sure oil is hot enough before you put the balls)
- Put on soaking paper before serving to drain out any extra oil
- Serve with green chutney, tamarind chutney and green chilies if you like it hot!
*Important points:
- Sabudana needs to be soaked as per the required time; if not soaked properly, these might actually burst while frying. Test for checking is to mash them between fingers – they are done well if they mash easily. Ideal time to soak is overnight or at least 6-8 hours. Put water to an inch above level
- Peanuts should be coarsely crushed to keep some crunch in them – again they absorb excess moisture if more finely crushed but you lose crunch, so balance it out
- Use of potato is for binding, so will need to make sure they are not over cooked (will be too much moisture in it then) or under cooked (to avoid lumpiness)
- If the dough balls are still very soft, add binders (crushed bread powder or any flour)
- Oil temperature needs to be moderated – too high temperature will lead to uncooked balls and too low will mean balls are absorbing oil making vada oily. Oil should not release smoke to avoid absorption in the balls
Break&Binge 