- Yield : 25-30
- Servings : 6-7
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 7:00 h
Just the thought of sabudana fills me with nostalgia and take me decades back into my Mum’s kitchen. Sabudana was a usual on the menu, whether it was the khichdi, vadas or the sabudana thalipeeth, the three of us always gobbled it down hungrily.
Sabudana (tapioca pearls) is commonly eaten on Mondays and Thursdays, in Maharashtra, those being the fast days when people either observe strict fasts and eat just fruit or sabudana and not much else.
I make them for no such reason. Its simply that the thought of anything sabudana makes me weak. So I indulge.
This is my mum’s recipe and the crispy vadas with the soft centre simply make you want more.
Sabudana- 2 cups
Potato – 1 boiled and mashed
Cumin seeds- 1 tsp
Green Chillies- very finely chopped
Baking soda- 1 pinch
Coriander Leaves- 4 tsp
Roasted peanut , coarsely powdered- 3/4 cup
Salt- to taste
3. Boil and mash the potato.
Mix well, adding a few drops water if the mixture feels too dry. Some people like to add onion for bite, but that is so not OK for the fasting days. My Mum would’ve cringed even at the suggestion. But you can add 1/4 cup finely chopped onion, if you so desire.
5. Grease your hands with oil and divide the mixture into small even sized balls, and slightly flatten between the palms of your hands.
Serve hot with sweetened yoghurt and coriander chutney.