Spicy Sabudana Vada

Ahhh it's been a trillion years since I food-blogged and I am sure most of you must’ve wondered if I’d stopped making different things or what. To be honest, I kinda did… Getting home late only meant that I was whipping 15 minute dinners on a daily basis. If it wasn’t quickfire bisibela bath, it was some fried rice. If it wasn’t subji-chapathi, it was noodles. And so on.. But today I soaked some sabudana (jevarusi in tamil or tapioca for the rest of you) to make sabudana khichdi. However once I got home, I thought it’d be more fun to make sabudana vadas instead. Here’s a first look-

So here’s what you need..

Tip: The sabudana becomes more than double the quantity once soaked 6-8 hours. Plan accordingly. So it's just enough if you soak half a cup of sabudana in half a cup of water. Filter after 8 hours.

Ingredient	Quantity
Soaked sabudana	1 cup
Mashed/Grated potatoes	2 large
Green chillies	3 large finely chopped
Onions	1 finely chopped
Rice flour	3 tablespoons
For seasoning
Salt, turmeric, red chilli powder	To taste

Mix all the above ingredients into a thick dough. To get the consistency right, make sure you squeeze out the potatoes and the sabudana well enough to avoid excess liquid hampering the consistency. The dough should look something like this -

How?
Ah the simple part! Make patties off them and deep fry! That’s the one-line version and that’s pretty much all there is to it. Comply with typical deep frying funda -
1. Wait till the oil is hot enough. Test it by putting a small bit of “dough” into it and see if it rises immediately.
2. Put in as many patties as your container can take and let them sit and turn golden brown on one side before turning them over and letting them brown on the other.
And voilà, here you go, one more look -

Serve with ketchup/chutney and enjoy.. Bon Appétit!