Crispy sabudana vadas made in an appe pan instead of being deep fried, with an unusual green capsicum chutney.
Ingredients
- Sabudana: 1 cup
- Quinoa: 1/2 cup (optional, as it is not easily available in India)
- Mashed potato: 1/2 cup
- Yam or sweet potato: 1/4 cup
- Coarsely ground peanut powder: 1/4 cup
- Roasted flax seed powder (javas/alsi): 1/4 cup (optional)
- Ginger and chilli paste: 2 tsp
- A handful of finely chopped coriander
- Salt: 1 tsp
- Sugar: 2 tsp
- Desi ghee or oil: 2 tsp
- Cumin seeds: 1 tsp
- Cumin powder: 1/2 tsp
- Lemon juice: 2 tsp
Method
- Soak the sabudana in 3 cups of water for about 4 hours, until soft. Pressure cook the quinoa for 2 whistles.
- Mix the sabudana, cooked quinoa and all the other ingredients except the ghee and cumin seeds.
- Heat the ghee in a non-stick vessel on medium heat.
- When it is hot, add the cumin seeds.
- Add the sabudana mixture, stir well, cover with a lid and cook on low heat for 5 minutes.
- Turn off the heat and leave it covered for another 5 minutes.
- Open the lid. When the mixture has cooled, mix it well with your hands and shape it into small balls.
- Grease an appe pan (or any non-stick griddle) with a little ghee.
- Put the balls in the appe pan, cover and cook on low heat. After 2 minutes, turn them over. When all sides are golden brown, the sabudana vadas are ready.
Serve with chutney. I also pressed some of the vadas flat and baked them at 180°C for 10 minutes, and they turned out very well too.
Green capsicum chutney
Try this unusual chutney! Grind together 1 medium green bell pepper (shimla mirch), 2 tbsp of coarse peanut powder, 1/4 cup of fresh coconut, 2 tbsp of plain yogurt, 1 green chilli, coriander, and salt and sugar to taste. Enjoy the sabudana vadas with this tasty chutney!
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