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INGREDIENTS
1 cup sabudana 2 medium-sized potatoes 2-3 green chilies (finely chopped) 1-inch ginger (grated) 1/4 cup chopped coriander leaves 1 tablespoon lemon juice Salt to taste Oil for deep frying
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Step 1
Rinse 1 cup of sabudana under cold water until clear. Soak in water (just enough to cover) for 4-6 hours or overnight. Drain excess water and set aside.
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Step 2
Boil 2 medium-sized potatoes until tender. Peel and mash the potatoes until smooth. Let cool to room temperature.
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Step 3
In a large bowl, combine soaked sabudana, mashed potatoes, chopped green chilies, grated ginger, chopped coriander, lemon juice, and salt.
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Step 4
Mix well and then divide the mixture into equal-sized portions. Shape into a disc by gently pressing.
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Step 5
Heat oil in a deep frying pan or kadhai over medium flame. Place vadas into the hot oil, avoiding overcrowding.
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Step 6
Fry until golden brown and crispy, flipping occasionally. Using a slotted spoon, remove fried vadas and drain on paper towels.
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Step 7
Serve hot sabudana vadas with green chutney, sweet yogurt, or tamarind sauce.
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Image credit: google