Ingredients2 cups sabudana(sago)½ cup roasted and chopped peanuts2 boiled potatoes1 potato uncooked grated2-3 green chillies2 green chillies chopped2 inch ginger1 tablespoon cumin seeds1 tablespoon lemon juicecoriander leavessalt to tasteMethodWash sabudana. Drain all the water, cover it and refrigerate it for 4 hours. This will keep the sabudana moist.Make the ginger chillies paste.Mash the potatoes.Take a bowl. Add sabudana, mashed potatoes, raw grated potato, ginger chilli paste, cumin seeds, lemon juice, chopped green chillies, coriander leaves, roasted peanuts and salt.Mix properly and make small balls.Heat Oil. Deep fry the balls till golden brown. Serve it hot with peanut coconut chutney.The sabudana vadas will become soft in texture if not consumed immediately thus fry only required. You can refrigerate the sabudana vada dough and make it hot when needed.
Peanut Coconut ChutneIngredients1 cup freshly desiccated coconut½ cup roasted peanuts.2-3 green chilies1 teaspoon cumin seedsSalt
Grind desiccated coconut, peanuts , green chillies, cumin seeds and salt in the blender.Add required water to adjust consistency