Ingredients with Measurements:
- 1 cup sabudana (tapioca pearls)
- 1/2 cup grated coconut
- 2 medium-sized potatoes, boiled and mashed
- 1/4 cup roasted peanuts, crushed
- 1/4 cup chopped coriander leaves
- 1 tbsp ginger paste
- 1 tbsp green chili paste
- 1 tsp cumin seeds
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. Rinse the sabudana in water and soak it overnight or for at least 4-5 hours.
2. Drain the water from the sabudana and transfer it to a mixing bowl.
3. Add grated coconut, boiled and mashed potatoes, crushed peanuts, chopped coriander leaves, ginger paste, green chili paste, cumin seeds, and salt to the mixing bowl.
4. Mix all the ingredients well to form a dough-like consistency.
5. Heat oil in a frying pan on medium heat.
6. Take a small portion of the dough and shape it into a ball.
7. Flatten the ball slightly to form a vada shape.
8. Gently drop the vada into the hot oil and fry until golden brown on both sides.
9. Remove the vada from the oil and place it on a paper towel to absorb excess oil.
10. Repeat the process with the remaining dough.
- Time:
Preparation time: 10 minutes
- Soaking time: 4-5 hours
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250 kcal
- Carbohydrates: 33 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 2 g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Green chili paste can be substituted with red chili powder.
Variations:
- Add finely chopped onions and garlic to the dough for a different flavor.
- Add grated carrots or beetroot for a colorful variation.
Tips and tricks:
- Make sure to soak the sabudana for at least 4-5 hours to ensure it is soft and easy to work with.
- Do not overcrowd the frying pan while frying the vadas.
- Serve the vadas hot with mint chutney or sweet and sour tamarind chutney.
Storage instructions:
- Store the leftover vadas in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with a side of chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Mint chutney or sweet and sour tamarind chutney
Suggested side dishes:
- Masala chai or hot coffee
Troubleshooting advice:
- If the vadas are breaking apart while frying, add a little more mashed potatoes to the dough to bind it together.
Food safety advice:
- Make sure to wash your hands thoroughly before handling the ingredients.
- Use fresh ingredients and store them properly.
Food history:
- Sabudana vada is a popular snack in Maharashtra, India, and is often consumed during religious fasting.
Flavor profiles:
- The vadas are crispy on the outside and soft on the inside, with a nutty and slightly sweet flavor from the coconut and peanuts.
Serving suggestions:
- Serve the vadas as a snack or appetizer.
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Region: Indian