Hi foodies! How are you all doing? Temperature has been really rising up in Tokyo lately making it very difficult to go out during the day, but still I am sharing a recipe today that is meant for rains and pleasant weather, just in hope that things get better here 🙂
So this one is a recipe I am sure each and every one of you who grew in Indian families is completely aware of and have eaten it during a specific time of the year (or often), i.e., fasts, esp. navratri. But I like to have it anytime, fast is not the only time for me to have this. This is again a very easy and quick recipe as always, well almost 😉
Here are the ingredients (serves 4):
Sabudana (Sago/tapioca)—1 cup (soaked overnight or at least for 4-5 hrs. in water)
Peanuts, dry roasted and crushed—1/2 cup
Potatoes, boiled and mashed—2–3
Green chilies, finely chopped—2–3
Coriander, finely chopped—few sprigs
Lime juice—1/2 lime
Salt (Rock salt in case you are making it for fast)—as per taste
Oil for deep-frying
Soak sabudana in sufficient water for overnight or about 4-5 hrs. Once they are done, you will see they are become soft and plump. Drain excess water and keep aside.
Mix boiled potatoes, green chilies, roasted and crushed peanuts, finely chopped coriander, lime juice and salt along with soaked sabudana in a large bowl and make round flattened patties or vadas (balls) in between your palms till the time you finish all the mixture.
Heat oil for deep-frying in a deep pan. When it is heated sufficiently (you can check by putting a very little amount of the mixture in oil, if it sits at the bottom of the pan the oil is yet to be done) start frying the vadas by putting them one by one carefully in the pan. Fry about 5-6 vadas at a time or else you will lower the temperature of the oil resulting in improper frying of the vadas.
Take out the vadas on an absorbent paper, and later serve them in a platter along with chutney or ketchup of your choice. As a kid, I used to love having it with malai (full cream) 🙂
I hope you guys enjoyed reading this classic recipe. Do share your comments with me, also how do you like your vadas.
Thanks for stopping by and reading, happy cooking!