Sabudana vada is a delicacy enjoyed during upvas days by Maharashtrians. How we eat sabudana, potatoes, peanuts and still claim it is upvas is beyond my understanding but I love all dishes made on upvas days all the same:). The issue with sabudana is that it really depends on it quality how the dishes turn out. Luckily the one I get works just as well as the one my mom used in India.
- Sabudana - 3 cups
- Green chilies - 8-10
- Jeera - 4 tsps
- Roasted peanut powder - 2 cups
- Potatoes - 2
- Oil for frying
- Wash the sabudana in water and drain all the water. Leave it overnight with very little water at the bottom of the vessel. Make sure the sabudana is light and fluffed up, otherwise sprinkle some water every few hours until you see it soaked.
- Boil the potatoes, mash then and add then to the sabudana.
- Add peanut powder, jeera, salt and green chilli paste and make a dough.
- Heat the oil in the fryer.
- Make small patties of the sabudana and deep fry until they turn a little dark. Enjoy with green chutney or ketchup.