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photo by Mehak Miglani
Begin by soaking the sabudana in yogurt for about 2 hours. It will become more than double in size after soaking and when you press between your fingers it should mash easily.
Take sabudana, boiled potatoes, coarsely ground peanuts, ginger paste, green chilies, cilantro, cumin seeds, salt and lemon juice in a bowl.
Mix them well. Make a ball shaped dough from this mixture.
Begin heating oil in a deep pan ( kadhai ) . Continue with the process of making the dough into small tikkis and keep them aside.
Once the oil is hot enough for frying slide the vada carefully into the kadhai. Do not fry more than 3-4 vadas each time.
Take out the vadas on an absorbent paper, you may use tissue papers also. This helps in absorbing the excess oil.
Serve hot with coconut or mint chutney.