Ingredients
- Sabudana (sago): 1 cup
- Boiled and mashed potatoes: 2 medium
- Roasted peanuts (crushed): ¼ cup
- Green chilies (finely chopped): 1-2
- Fresh coriander (chopped): 2 tbsp
- Cumin seeds: 1 tsp
- Ginger (grated): 1 tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Oil spray or brush: for greasing
Preparation
Rinse the sabudana well in water and soak them in water for about 4-6 hours or overnight until they swell.
Drain any excess water from the soaked sabudana.
In a large bowl, combine the soaked sabudana, boiled and mashed potatoes, crushed peanuts, green chilies, coriander, cumin seeds, grated ginger, salt, and lemon juice.
Mix everything thoroughly to form a dough-like consistency.
Grease a baking tray with oil spray or a brush.
Divide the mixture into small portions and shape them into round or flat vadas.
Arrange the vadas on the prepared baking tray, ensuring they don’t overlap.
Preheat the oven to 180°C (350°F). Bake the vadas for 20–25 minutes or until they turn golden and crispy, flipping them halfway through for even cooking.
Once done, remove the vadas from the oven and serve hot with chutney or yogurt.
Serving Size: Makes 10-12 small vadas.
Notes
- You can add some chopped onions if you prefer extra crunch and flavor.
- For a vegan version, avoid using ghee or yogurt as a dip.
- Adjust the spice level with more green chilies if desired.
