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Prep Timexx hours
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Cook Timexx Mins
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Serving1
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When I write this recipe my mind rushes back to those days when I used to make this for my children as an after-school snack. One of my daughters liked them very much. My children enjoyed eating them hot, with ketchup, but it can also be enjoyed with any chutney.
Ingredients
Directions
You can make Sabudana vada in appe pan instead of having to deep fry. Heat up appe pan, grease the moulds with a little oil and add small balls of the mixture in the appe mould. Cover till one side is cooked, and then turn them with a spoon or toothpick and add a little oil and cover to cook the other side.
Take sabudana and wash it well, drain all the water leaving ⅓ cup water in the vessel to fluff up the sabudana. Cover and leave overnight
Boil potatoes until cooked, drain water, cool and peel (Tip: there should not be any moisture in potatoes or the vadas may break when frying in oil. After boiling potatoes they can be kept in the refrigerator overnight to dry)
Grate or mash potatoes. Add the soaked sabudana, ginger-green chilli paste, chopped green chilli, cilantro, peanuts, jeera, lime juice and salt
Grate or mash potatoes. Add the soaked sabudana, ginger-green chilli paste, chopped green chilli, cilantro, peanuts, jeera, lime juice and salt
Deep fry few at a time in hot oil (Tip: don’t over crowd them as they may break)
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