No fry Sabudana (Tapioca pearls) fritters

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I grew up eating many Maharashtrian delicacies as a child. Sabudana (tapioca pearls) vada (fritters) are my favorite. I have shared with you all a recipe made from tapioca pearls before. Today I bring to you a slightly different variant. Ideally these fritters are made from raw soaked tapioca pearls and boiled potatoes. Making it the real way is a little tricky. I vividly recall, my first attempt at making these (deep-fried version). In the process my roommate ended up with a few blisters and we almost avoided the house from burning down :). You don’t have to worry. I took the healthy route or you can say I cheated my way out :). Because I did not deep fry these, I first prepared the khicdi, then assembled the vadas, followed by roasting these in a uni-appam/pancake popper pan. Hope you enjoy these.

 

Ingredients (yield’s up to 5 – 6 thalipeeths)

4 medium-sized potatoes (boiled and mashed)

1.5 cups sabudana (soaked for at least 4 hours. Wash thoroughly. Leave just a little water in the bowl enough to cover the sabudana kernels barely)

1/4 cup finely chopped fresh cilantro

3 – 4 green chillies (finely chopped. Adjust to taste.)

2 tbsp roughly crushed roasted peanuts

salt to taste

2 tbsp fresh grated coconut

2 – 3 tsp freshly squeezed lemon juice (adjust according to taste)

2 tsp sugar

1 tsp red chili powder

1 tbsp oil

1 tsp asafoetida

3 -5 fresh curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

oil for shallow frying

Method

How to make the khicdi:

  1. Heat the oil. Once hot add asafoetida, green chilies, mustard and cumin seeds. Once the seeds start to crackle add the curry leaves, coconut, and peanuts.
  2. Roast on low flame. Once lightly roasted, turn off the heat to med-low, add red chili powder, sugar, and the soaked tapioca pearls. Add the salt and stir lightly. It will take 2-3 mins for the khicdi to cook. Turn off the heat and add cilantro and lemon juice. Mix well.

How to make the vadas:

  1. Let the khicdi cool down to room temperature.
  2. In a mixing bowl, add the cooled khicdi and boiled potatoes. Combine these to form a dough.
  3. Prepare small golf sized balls from the above dough. If you think that the mixture is not holding add one more boiled and mashed potato (adjusting the salt accordingly).
  4. Now heat a uni-appam pan or a pancake popper pan on medium-high flame.
  5. Once hot, grease the pan lightly with oil and place the rounded dough in each slot.
  6. These cook real quick. After 2-3 mins, flip the vadas to cook them on the other side.
  7. Repeat steps 5 & 6 for the remaining dough.

Tips for serving

  • You can relish these with green cilantro mint chutney or tomato ketchup
  • These also taste really good with some cucumber and yogurt raita
  • Lay these out on a serving tray, poke a toothpick in each, and you have a mouth watering appetizer for your next party 🙂

 

 

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