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.
- 1.5 Cup Tapioca Peals/Sabudana soaked overnight. Make sure to just cover the peals with water. Too much water will make them soggy.
- 1 Cup ground crunch peanut powder. Use a stone mortar for better taste.
- 1″ ginger finely chopped
- 5 Sprigs of Cilantro finely chopped
- 1 green chili finely chopped
- 1 tsp roasted cumin seeds
- 1 tablespoon coconut oil
- 2 Potatoes cooked and mashed
- 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.
I love making such kind of patties for lunch along with a large salad and a chutney. I keep trying various flours and grains for such patties. This time the recipe is:
1. 1/4 cup Barley
2. 1/4 cup Quinoa
3. 1/4 cup White dry corn pieces
4. 2 small onions chopped fine
5. 1 teaspoon of cumin seeds
6. Salt to taste
7. 1/2 cup water
8. 2 TBSP plantain flour
Soak first three items for 4 hours. Drain, wash, blend with water. Add the plantain flour. Mix well to make a batter, not too thin and to thick. Add rest of the ingredients and mix well. You should be able to pour the batter with a tablespoon on the pan. Turn when cooked on one side. Cook until cooked on the other side also.
Chutney: soaked and boiled tamarind with water, coriander leaves, dates, garlic – blend all together and serve with the patties.
- 5-7 big ripe Tomatoes diced
- 1 big Onion diced fine
- 1/4 cup of Cilantro chopped fine
- Juice from 1 Lime/Lemon
- 1 tsp of cumin powder
- 1 Tbsp of olive oil
- 1/4 cup of water
- Salt to taste
- A cup of cooked chochos (Chochos are lupin beans. Soak and drain for 8-10 days until the bitterness is gone and then cook then for 24hours in a slow cooker)
- A bowl of plantain chips
- 1 Avocado cubed
- 2 Palm hearts cut into rings
- 1 cup of Maiz Tostado/South American Cancha Corn nuts (Heat the pan to high degree and toast the corn nuts until they pop from within).
Mix tomatoes, onion, cilantro, salt, cumin powder, olive oil, lemon juice, water. Massage well. Add chocks. Let it sit for 2 hours.
While serving, pour the tomato mix in a bowl, add cubed avocados, toasted corn nuts, palm heart rings on top of the tomato mix. Place few plantain ships on the side and serve!