SABUDAN VADA

Ingredients

• Sago/saggubiyam - 1 1/2 cups (sabudana)

• Boiled Potatoes - Two medium sized

• Peanuts - three fourth cup, roasted, peeled and blended

• Green chilis - 3, finely chopped or blended

• Fresh chopped coriander leaves - 3 tbsps

• Arrowroot powder - 1 tbsp (optional)

• Lemon juice - half tbsp

• Salt to taste

• Oil for deep fry

Prepartion :

• Wash large or medium sized sabudana and strain in the water. Sprinkle 1/4 cup of water over the sago, close the lid and keep it aside for two hours.

• take a bowl and add boiled potatoes mashed it or gret it

• Add sabudana in mashed potatoes bowel

• Add blended peanut powder

• Add Finally choped green chillis

• Add finally chopped coriander leaves

• Squeez lemon juice

• Add required amount of salt and mix well 

• Make large lemon sized balls out of the mixture or press the bowels in palm like vadas and lightly flatten them. Place them in the fridge for a few minutes.

• Heat oil for deep frying in a heavy bottomed vessel or kadai. Once the oil turns heatt, reduce flame to medium and place three to four  vadas carefully in the hot oil.

• Deep fry till golden brown in color and carefully remove them and place them on absorbent paper.

• Serve warm with chutney of your choice.