How to make Easy and Crispy Snack Sabudana Vada Recipe.Quick making
Ingredients
Sabudana (Sago or Tapioca) – ¾ cup **Notes
• Potatoes – 1 ½ cups, boiled, peeled and mashed **Notes
• Peanuts – ½ cup
• Cumin seeds – 1 teaspoon
• Ginger paste – 1 ½ teaspoon
• Green chilies – 5-6, chopped finely
• Cilantro – 10 sprigs, chopped finely
• Lemon juice – 1 teaspoon
• Salt – to taste **Notes
ctions
Method
Wash sabudana under running cold water till water runs clear. Soak them in enough water for 2-3 hours or overnight according to your sabudana type.
It will become more than double in size after soaking and when you press between your fingers it should mash easily. Drain all the water and keep in colander for 10 minutes to avoid stickiness.
While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool and grind into a coarse powder.
Take sabudana, boiled potatoes, coarsely ground peanuts, ginger paste, green chilies, cilantro, cumin seeds, salt and lemon juice in a bowl.
Mix them well and make dough like ball.
Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
Oil should be hot enough (more hot then usual all frying). How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying.
Slide vadas gently into hot oil. Fry 3-4 vadas at a time. Do not over crowd vadas. And deep fry on both sides till it becomes golden brown.
Drain on paper towel lined plate. And serve hot.
Sabudana (Sago or Tapioca) – ¾ cup **Notes
• Potatoes – 1 ½ cups, boiled, peeled and mashed **Notes
• Peanuts – ½ cup
• Cumin seeds – 1 teaspoon
• Ginger paste – 1 ½ teaspoon
• Green chilies – 5-6, chopped finely
• Cilantro – 10 sprigs, chopped finely
• Lemon juice – 1 teaspoon
• Salt – to taste **Notes
ctions
Method
Wash sabudana under running cold water till water runs clear. Soak them in enough water for 2-3 hours or overnight according to your sabudana type.
It will become more than double in size after soaking and when you press between your fingers it should mash easily. Drain all the water and keep in colander for 10 minutes to avoid stickiness.
While sabudana is draining, dry roast peanuts in a pan on medium heat. Let them cool and grind into a coarse powder.
Take sabudana, boiled potatoes, coarsely ground peanuts, ginger paste, green chilies, cilantro, cumin seeds, salt and lemon juice in a bowl.
Mix them well and make dough like ball.
Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make round and flat vadas like tikki or patty and keep aside.
Oil should be hot enough (more hot then usual all frying). How to check oil is hot enough or not? Drop small portion of vada mixture into oil and if it comes on top of oil immediately then oil is ready for frying.
Slide vadas gently into hot oil. Fry 3-4 vadas at a time. Do not over crowd vadas. And deep fry on both sides till it becomes golden brown.
Drain on paper towel lined plate. And serve hot.
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