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Easy Leftover Rice Cutlet For Teatime Snack

INGREDIENTS

• 1 cup soaked sabudana / tapioca pearls
• 2 medium potato boiled
• 2-3 green chilly chopped
• 1 teaspoon ginger paste
• 2 teaspoon cumin seeds
• 1/4 cup chopped coriander leaf
• Salt to taste
• 1/2 teaspoon red chilly powder
• 1 tablespoon lemon juice
• Oil for deep frying
• 1/2 cup roasted peanuts

INSTRUCTIONS

• Soak 1 cup of sabudana overnight or at least 6 hours in enough water.
• Peel and mash boiled potatoes. Remove the skin of the roasted peanuts and crush them roughly in a grinder or mortar and pestel.
• In a bowl mix soaked sabudana, mashed potatoes, chopped green chillies, ginger paste, chopped coriander leaf, salt to taste, cumin seeds, red chilly powder, crushed peanuts and lemon juice.
• Make a rough dough and then divide the dough into medium size balls.
• Now shape the balls into cutlet shape with your palm. If the dough is sticky use some oil or little water on your palm.
• Deep fry the vada on medium flame, until crispy and golden brown both the sides.
• Serve hot with chutney or curd.

Easy Crispy Sabudana Vada

Sini R Praveen

Print Recipe Pin Recipe

Prep Time 6 hrs

Cook Time 20 mins

Course Appetizer, Snack

Cuisine Indian

Servings 4

Ingredients

  

• 1 cup soaked sabudana / tapioca pearls
• 2 medium potato boiled
• 2-3 green chilly chopped
• 1 teaspoon ginger paste
• 2 teaspoon cumin seeds
• 1/4 cup chopped coriander leaf
• Salt to taste
• 1/2 teaspoon red chilly powder
• 1 tablespoon lemon juice
• Oil for deep frying
• 1/2 cup roasted peanuts

Instructions

 

• Soak 1 cup of sabudana overnight or at least 6 hours in enough water.
• Peel and mash boiled potatoes. Remove the skin of the roasted peanuts and crush them roughly in a grinder or mortar and pestel.
• In a bowl mix soaked sabudana, mashed potatoes, chopped green chillies, ginger paste, chopped coriander leaf, salt to taste, cumin seeds, red chilly powder, crushed peanuts and lemon juice.
• Make a rough dough and then divide the dough into medium size balls.
• Now shape the balls into cutlet shape with your palm. If the dough is sticky use some oil or little water on your palm.
• Deep fry the vada on medium flame, until crispy and golden brown both the sides.
• Serve hot with chutney or curd.

Keyword crispysabudanavada, crispyvada, sabudanavada