This is a most welcome anytime snack that one can indulge. Made from sago or sabudaana , or tapioca pearls.
1 cup sabudaana ( sago) washed and soaked in water for three hours minimum. Water should just about cover the sabudaana, that’s all.) Good quality sago pearls get soaked quickly.
2 medium size potatoes, peeled and grated ( uncooked )
2 tsp finely chopped green chillis
2 tbsp finely chopped coriander leaves. 1tsp grated ginger ( optional)
Some sprigs of curry leaves pinched.
Pinch of asafoetida
2 tbsp rice flour
Salt to taste
Oil to deep fry.
Check to see whether the sabudaana has soaked and absorbed water by pinching with the thumb and finger, It will mash lightly. This texture is good enough. Drain from water completely with a colander.
There may not be much water as the sago would have absorbed some of it.
Take the grated potato in a bowl and squeeze out water from it if any. Add the drained sago, and remaining ingredients except oil. Mix well so that the sago, potato gratings and rice flour will all combiner nicely. Make small ball of this and flatten it lightly just as we do for dal vadas.
Keep oil to heat in a deep pan and when sufficiently hot , drop the prepared vadas carefully, don’t crowd the pan by putting too many vadas to deep fry, they may stick to one another and become messy.
You need to have patience to fry as the vadas take time to cook , don’t scorch them by increasing flame,cook on a medium flame , fry, flip them over cook on both sides and they will look brown and crispy, time to drain them on paper towels.
Before removing them you can check on one vada and reduce the flame, wait till it cools down and check to see if done inside.
The reason we are using grated raw potato instead of cooked potatoes, they absorb less oil.