Hi buddies happy weekend. This sunday my lunch was a traditional south Indian meal of rice, fry, dal with besan laddu. So for sunday brunch I have prepared sabudana vada that was best enjoyed for this cloudy weather.
Sabudana/Saago - 1 cup(Soaked)
Groundnut Powder - 1/2 cup
Potatoes - 2 cups(Boiled and mashed)
Green chillies - 3(shortly sliced)
Cumin Seeds - 1 teaspoons
Salt - as per taste (can use normal salt too)
Lemon juice - 1 teaspoon
- Soak sabudana overnight or 5 to 6 hours (tip: first wash the sabudana and drain the water then just add a little water like 1/4th glass ore few spoons and keep the vessel closed with a lid, if u observe sabudana puffs like thermocoles and will be non sticky. If we soak in full water then it will be sticky n more soft)
- Take a bowl, mix mashed potatoes, green chillies, salt, cumin seeds, lemon juice and make 8 lemon sized balls.
- Flaten the sabudana balls like patties.
- Now take a kadai and heat the oil for deep frying, when oil is hot and piping deep fry the vada till golden brown, Serve hot.