Soak the sabudana overnight. Wash the sabudana to remove all the starch. The water in which sabudana is washed should be transparent. Use 1:1 proportion of water and sabudana to soak. Water should be only that much in which the sabudana submerges
In the morning, drain the sabudana over a sieve for 20-20 minutes. The test to check if sabudana is soaked properly is by pressing the pearl between your finger and thumb. It should be easy to smash.
Preparing the Wadas
Boil the Potato, cool it completely and dice it into small pieces
Mix the sabudana, coarsely grounded peanut powder, coriander, potato, salt and sugar together.
Prepare round flat wadas from them by applying ghee / oil to palms. Ensure wadas are not breaking up and the pressed mixture is bound well.
In a deep heavy bottomed pan, pour oil for frying. Let the oil heat properly. Drop the wadas and fry them till they are a nice golden brown color. Fry on medium flame to ensure they get cooked from inside as well as outside
The wadas should be crunchy from outside and a bit soft in the middle
Serve the Sabudana Wadas with Peanut curd chutney and Red chilly coconut chutney
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