This recipe needs one nights preparation for soaking. If you have leftover Sabudana Khichdi, you can make the vadas in an instant.
1 Glass Sabudana
1 Cup Peanuts
3 Large Boiled Potatoes
1 Green Chilli
3 Tbsp Coriander Leaves
1 Tsp Grated Ginger (Optional)
Salt to taste
Oil for frying
- Rinse & soak Sabudana in water overnight. To get flowy, non-sticky Sabudana, add them to a bowl and pour just enough water, the level of which should be 2-3 cms above the Sabudana. Cover and keep. The next morning use a fork to separate the pearls and you will have dry and well soaked Sabudana.
- In a wide pan, add Peanuts and dry roast them on a medium to high flame. Stir continuously until they look well roasted. Let them cool down.
- Once at room temperature, transfer to a plate & rub the peanuts between your palms, using both hands to separate the skin from the peanuts. Start blowing into the plate to easily discard the skin. You can do this over the sink to avoid dirtying the whole kitchen area.
- In a small mixer jar, add these roasted de-skinned peanuts and blend into a powder. You can blend into a slightly coarse powder. Tastes good either way. Keep this aside.
- Now in. a large mixing bowl, add the soaked sabudana pearls.
- To this add the boiled potatoes and mash them together with the Sabudana.
- Add the rest of the ingredients like chopped green chilli, chopped coriander leaves and salt.
- Also add the roasted Peanut powder as much as you like. You can store this is an airtight container for later use too. Combine everything well.
- You can also add a few whole roasted peanuts for an added crunch.
- You can also add grated ginger. I skipped this ingredient.
- Divide the dough into equal parts.
- Grease your hand with a little oil and roll each portion and then flatten it like a thick patty.
- In a hot pan filled with enough oil, drop these one at a time, slowly adding 2-3 in a batch depending on the size and width of your pan. Adjust the temperature accordingly. Medium should work.
- Flip back & forth occasionally until both the sides change colour to a nice golden brown.
- Serve hot with some chutney. I served these with Green Sattu Chutney.