Monday, August 16, 2010

Sabudana Vada (Tapioca balls)

I made this for faraal on Ramnavami day and am making it again for Shravan fasts. Its an easy dish with simple ingredients. It tastes great by itself, but even better with a side of yogurt and peanut-coriander chutney. 


1 1/2 cup sabudana 
2 large potatoes
1/2 cup peanuts
3 green chilies minced finely (or make paste)
1 inch knob of ginger minced finely (or make paste)
1 1/2 tablespoon finely chopped coriander
1/2 teaspoon sugar

Wash the sabudana in water and soak in leftover water (3-4 tablespoons) for about 2 hours. Mix after one hour so all the sabudana is soaked equally. Boil the potatoes and peel and mash them. Roast the peanuts, remove skin (as much as possible) and crush them. Crush them using short pulses else they release oil. Mix the sabudana, potato, peanuts, chilies, ginger, coriander, salt and sugar. Taste the mixture and adjust for salt and heat. Form into 1 inch balls and deep fry till golden brown. Pack the balls well else they will split open when you fry them. Serve hot with chutney and curd!

Note: Always test fry one single ball before making a huge batch. Sometimes frying changes how you taste the heat in the dish. 
I use a fistful of batter as a measurement for making 1 inch balls, if you want to be precise you can measure each ball or use a mould.


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