Ingredients with Measurements:
- 1 cup sabudana (sago pearls)
- 1/2 cup roasted peanuts, coarsely ground
- 2 medium-sized potatoes, boiled and mashed
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp lemon juice
- Salt to taste
- Oil for frying
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sabudana in water and soak it in enough water to cover it for 3-4 hours.
2. Drain the excess water and spread the soaked sabudana on a clean cloth to remove any excess water.
3. In a mixing bowl, add the soaked sabudana, mashed potatoes, coarsely ground peanuts, green chilies, ginger paste, cumin seeds, lemon juice, and salt. Mix well to form a dough.
4. Divide the dough into equal portions and shape them into small balls.
5. Heat oil in a deep frying pan on medium heat.
6. Once the oil is hot, gently drop the sabudana vadas into the oil and fry until they turn golden brown.
7. Remove the vadas from the oil and place them on a paper towel to remove any excess oil.
8. Serve hot with green chutney or tomato ketchup.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- Makes 12-15 vadas
Nutritional information:
- Calories: 120 per vada
- Fat: 6g
- Carbohydrates: 14g
- Protein: 3g
Substitutions for ingredients:
- Peanuts can be substituted with cashews or almonds.
- Green chilies can be substituted with red chili powder.
- Lemon juice can be substituted with amchur powder (dried mango powder).
Variations:
- Add grated carrots or beetroot to the dough for added nutrition and flavor.
- Add chopped coriander leaves for a fresh taste.
Tips and tricks:
- Make sure to soak the sabudana for at least 3-4 hours to ensure they are soft and easy to mix.
- Do not overcook the potatoes as they can become too mushy and affect the texture of the vadas.
- Fry the vadas on medium heat to ensure they cook evenly and do not burn.
Storage instructions:
- The vadas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
- Serve the vadas on a platter with green chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Serve with a side of cucumber raita or mint chutney.
Troubleshooting advice:
- If the dough is too dry, add a little water to make it moist.
- 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 served during fasting periods.
Flavor profiles:
- The vadas have a crispy exterior and a soft, chewy interior with a nutty and spicy flavor.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian