Tawa Sabudana Vada/ Pan fried Yucca patties


I stopped eating fried food many years ago. And so I could not eat sabudana vada anymore. All these years I was making only Sabudana Khicdi at home. Today I tried sabudana vada on tawa. It was super delicious and needed very less oil to cook.


  1. 1.5 Cup Tapioca Peals/Sabudana soaked overnight. Make sure to just cover the peals with water. Too much water will make them soggy.
  2. 1 Cup ground crunch peanut powder. Use a stone mortar for better taste.
  3. 1″ ginger finely chopped
  4. 5 Sprigs of Cilantro finely chopped
  5. 1 green chili finely chopped
  6. 1 tsp roasted cumin seeds
  7. 1 tablespoon coconut oil
  8. 2 Potatoes cooked and mashed
  9. Salt to taste

Mix all ingredients well so that it makes a binding mixture. If it does not bind sprinkle some water and mix the ingredients again. Massage with the hands like you would do to make a dough.

Heat the pan, make small balls of the mixture, flatten in your palms and spread on the pan. Brush with coconut oil. Once done on one side turn over, brush with coconut oil and remove when done. Alternatively you can bake them.


Makes 15 vadas.

Serve with buttermilk. I am a vegan so I used almond milk, salt, lemon juice mixture and gave it a tadka/tempering of mustard seeds, cumin seeds, curry leaves.

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Barley Flour Samosas


2 large potatoes
1/4 cup of peas
1 tsp of salt
1/2 tsp of black pepper powder
1/2 tsp of dry mango powder
1 tsp of coriander powder
1/2 tsp of cumin powder

1. Boil potatoes and peas
2. Drain, add rest of the filling ingredients, mash with hands, do no make it mushy let it be chunky.
3. Make 7 balls.

Base :

1 Cup Barley – Grind into flour
1 tsp of Ajwain/Carom seeds
1 TBSP of coconut oil
1 tsp of salt
1/4 tsp of baking soda

Mix slowly with very less water and knead into a soft dough.

Roll into round shape, keep turning frequently. Since we do not use a dusting flour, use oil and keep turning frequently while rolling otherwise it will stick to the wooden base on which you roll it.

Cut in the middle to make two samosas. Wet the edges, shape into a cone, fill with potato filling and close by pressing the edges together.

In a pan take 5 TBSP of coconut oil and roll the samosas in the oil. Place them on a tray.

Preheat the oven at 200 degrees celsius, place the tray in the oven for 25 minutes turning the samosas midway.

Serve with sweet and sour tamarind chutney, coriander chutney.

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