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
How to make the khicdi:
- 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.
- 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:
- Let the khicdi cool down to room temperature.
- In a mixing bowl, add the cooled khicdi and boiled potatoes. Combine these to form a dough.
- 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).
- Now heat a uni-appam pan or a pancake popper pan on medium-high flame.
- Once hot, grease the pan lightly with oil and place the rounded dough in each slot.
- These cook real quick. After 2-3 mins, flip the vadas to cook them on the other side.
- 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 🙂