Ingredients –
For the Vada –
Tapioca / Sabudana – 1 ½ cups
Peanuts – 2 cups
Green chilies – 3 – 4
Boiled Potato – 2 medium sized
Salt – to taste
Sugar – ½ teaspoon
Oil/ Ghee – to deep fry
Procedure –
* Wash sabudana 2 – 3 times and soak in water just about a centimeter above the sabudana level. Let it soak for 6-7 hours.
* Sabudana should become soft and separate but not sticky.
* In a kadhai roast peanuts till the skin of the peanuts become brown and can be easily removed. Turn of the gas and let it cool. Remove the skin after cooling and grind coarsely.
* Grind the green chilies. Mash the boiled potato properly.
* In a vessel mix sabudana, ground peanuts, mashed potatoes, green chilies, salt and sugar thoroughly and shape into small lemon sized balls. Flatten them a bit.
* Heat oil in a pan and deep fry these balls on low flame till golden brown in color.
* Serve hot with the Peanut chutney especially made for the fasting day.
For the Peanut Chutney –
Roasted peanuts (de-skinned) – 1 cup
Coconut (freshly desiccated) – 1 cup
Green chilies – 2-3
Salt – to taste
Cumin seeds – ½ teaspoon
Procedure –
* Finely grind the freshly desiccated coconut, roasted peanuts, green chilies, cumin seeds and salt.
* Add water as per the required consistency but do not make it runny. It should form a fine paste.
Tips –
While soaking sabudana add 3 – 4 teaspoons of milk to it so that the sabudana becomes soft.
You may add coriander to the chutney too. I haven’t added since many people prefer not to eat coriander on the fasting day.