Maharashtrian sabudana vada

 

Ingredients 

Sabudana (sabbakki//tapioca pearls//sago)—1 cup

Potatoes (aloo//alugedde)—2 medium sized 

Peanuts (kadale kayi bija//ground nuts)—1/2 cup

Ginger grated(shunti//adarak)—1 tablespoon 

Green chillies (hasiru menasina kayi)—2 to 3 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Coriander leaves (kothambari soppu)— 2 tablespoon 

Karibevu (kadipatta //curry leaves )—few

Fresh grated coconut—1 tablespoon (optional)

Salt—to taste 

Asafoetida (hing//ingu)—1 teaspoon 

Oil—for frying 

Method 

Wash and soak sabudana overnight or 6 to 7 hours.

Just add enough water to immerse the sabudana.

Next morning sabudana will be soft and fluffy.

The water need to be drained well .

Pressure cook potatoes for 3 whistles  and  peel the skin and mash them nicely with no lumps left.

Meanwhile dry roast peanuts in a pan or microwave it till crisp.

Cool them completely and ground to coarse powder.

Grind chillies,coriander leaves,curry leaves to a paste without adding water or even you can chop them finely.

In a mixing bowl take soaked sabudana,mashed potatoes,ground nut powder,jeera,hing,ground chilli coriander leaves paste,salt and mix well.

Mix everything  together well and mash with your hand to form a dough.

Make small balls from the dough.

Flatten them like cutlet or vada.

( you can grease your palms with little oil if its too sticky).

If it breaks then add 1 to 2 tablespoon of bread crumbs or rice flour—it’s optional 

Heat oil in a pan or kadai ,once’s hot enough now gently drop the vada in hot oil on medium flame.

When one side gets golden,then only flip the vada( other wise they might break)

Deep fry till they are crisp and golden.

Remove them onto a kitchen tissue.

2 method of frying 

Heat oil in a pan on medium flame.

Once hot enough place the flattened vada gently in oil and shallow fry it.

When one side gets golden then only flip the vada.

Do not crowd the pan .

Turn gently over a couple of times so as to fry tha vada evenly.

Fry till they are crisp and golden.

Remove them onto a kitchen tissue or paper.

Serve with tomato sauce or ketchup or green chutney or sweet chutney,dates chutney.