Sabudana vada | Sago vada

Sabudana vada was first introduced to me by a Maharashtrian friend. This vada is so crispier and melts in your mouth. Potatoes are used as a binding agent. Perfect snack for rainy and cold days with a cup of tea or coffee. Your tongue will carve for more.......

Ingredients:

• Sabudana/sago - 1 cup
• Potato - 2, medium
• Roasted peanuts - 1/4 cup
• Green chilly - 1, chopped finely
• Grated ginger - 1/2 tsp
• Cilantro - 2 tbsp, chopped finely
• Lemon juice - 1 tsp
• Salt - to taste
• Oil - to deep fry

Method:

Wash the sago, drain and keep aside for 1 hour. If necessary, sprinkle a little water to moisten the sago. Boil the potatoes in microwave or pressure cook it. Drain the water from sago and keep aside. 
 
In a blender, grind the peanuts crunchy - do not powder it. Mash the potatoes without any lumps. Combine soaked sago, mashed potato, peanuts, green chilly, ginger, cilantro, salt and lemon juice.
 
Heat oil in a deep frying pan to smoking point. Wet your hands, take a ladle of batter and flatten into a 2" round in a ziploc cover or on your hand. Slip gently into hot oil. Fry vada in batches over moderate heat tuning frequently, till golden brown and crisp. Drain and place on paper towel to absorb excess oil.

Serve hot with any chutney or sauce or plain yogurt.

Note:

• Soaking time varies depending upon the sago variety. So soak until soft. After an hour if the sago is dry sprinkle some water.
• Some sago needed to soaked for 5 hours or over night. Smaller variety takes only 30 to 60 minutes.
• After mixing sago and all the ingredients, if you feel it is watery or not able to make shapes add 1 to 2 tbsp of rice flour.