Those fast-special Sabudana Vadas done. The crispy exterior and moist interior makes these Sabudana vadas totally delectable.They taste excellent with green chutney or sweet dahi.
Wash sabudana with water. Then, soak them in water for 4 to 5 hours or overnight (if preparing sabudana vada in the morning).
After they become soft, drain all the water and keep them aside.
Boil the potatoes in a pressure cooker or container. Mash the boiled potatoes.
In a kadhai or pan, roast the peanuts till they become crisp. Cool them, remove their skin, and grind them coarsely in a dry grinder. You can also directly use roasted peanuts.
In a bowl, take the soaked sabudanas, mashed potatoes, chopped green chillies, roasted peanuts, cumin seeds, and salt. Mix the mixture well together.
Take some mixture in your hands. Shape them into flat vadas.
Make flat vadas of all the prepared mixture. Meanwhile, in a kadhai, heat oil for deep frying.
After the oil has heated, add a small ball of the prepared mixture in the oil and fry it. If the ball doesn’t breaks, you can fry all the vadas.
At a time, fry 3 to 4 vadas in the oil (depending on the size of the kadhai). After one side of the vada becomes golden brown in colour, flip the vada and fry till both sides become golden brown. Keep the flame medium while frying the vadas. The oil should not become cold.
Remove the vadas on a tissue paper to absorb excess oil.
Serve sabudana vadas with sweet dahi or green chutney.
1) Ensure that the sabudanas are soaked well. If the sabudanas are still hard, soak them in water for some more time. 2) While frying the vadas, the oil should be hot. If the oil becomes cold, the vadas will soak more oil.