Method
Wash the sago in water and drain the water thoroughly. Just sprinkle some water to that and keep it aside closed for 2 hours. Roast the peanuts and make it into a coarse powder. I used roasted peanuts. In a big bowl, add the sago, redchilli powder,cumin seeds,boiled mashed potatoes,coriander leaves and salt. Mix thoroughly and make a soft,but firm dough. Make a medium lemon sized balls and flatten it. Deep fry the tikkis in hot oil. Fry in medium flame. Once done take out from oil and drain in a kitchen towel. Repeat the same procedure for rest of the dough. Serve hot vadas with Green Chutney.
Method
Wash the sago in water and drain the water thoroughly. Just sprinkle some water to that and keep it aside closed for 2 hours.
Roast the peanuts and make it into a coarse powder. I used roasted peanuts.
In a big bowl, add the sago, redchilli powder,cumin seeds,boiled mashed potatoes,coriander leaves and salt.
Mix thoroughly and make a soft,but firm dough.
Make a medium lemon sized balls and flatten it.
Deep fry the tikkis in hot oil. Fry in medium flame.
Once done take out from oil and drain in a kitchen towel.
Repeat the same procedure for rest of the dough. Serve hot vadas with Green Chutney.
Notes:
Do not soak the sabudana in water , else it will drink too much oil while frying. Peanuts and potatoes are the binding agents so always cook the potatoes soft. If you are using the skinned peanuts, just roast it and take out the skin and coarsely ground it as i did while making Peanut Chutney.
Deepa Hamaree Rasoi http://www.appetitetreats.com https://treatntrick.blogspot.com I tried the sabudana vada yesterday.It can very good.Thank you very much for sharing the receipe Nandini Can I try the vadas with nylon jevarisi that we get in India ?Thanks in advance
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