Join me and my team of rockstars in the kitchen for a delightful Sabudana Vada recipe where we're preparing it two ways - the iconic deep-fried method and a healthier, air-fried option. And who better to taste test this than Madhuri! This treasured family recipe passed down to me by my grandma, is now being passed on to my sons as they embark on their college journey. Stay tuned for more scrumptious recipes and heartwarming family tales.
Ingredients:
1 1/2 cup sabudana
3 small potatoes
50 gms macerated peanuts
1 tsp salt as required
Green chilies as required
1/2 tbsp sugar
8-10 curry leaves
Cumin seeds as required
Cornflour (Pro tip)
Steps:
Step 1:
Rinse Sabudana(soaked for 3/4 hours) and drain all the water.
Steam, peel, and mash the potatoes.
Step 2:
In a bowl, add soaked Sabudana, potatoes, peanuts, cumin, green chili, red chili powder, salt, and sugar. Mix everything, knead it gently with your hand, and form the balls. Press each ball gently between the palms of the hands to form 2-inch flat discs. It is okay if some of the sides look uneven.
Pro tip: Use cornflour and dust it on your palms while making the balls for less stickiness.
Step 3:
Heat oil for frying in a medium frying pan. Once the oil has heated well, add flattened Sabudana Vadas to the oil and fry them on low-medium heat until the outside of the vadas are light golden brown and crisp.
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About:
Dr. Shriram Nene
(M.D., Washington University School of Medicine,
A.B. in Biology, Washington University, St. Louis, Missouri)
Cardiothoracic, Vascular, and General Surgeon
Healthcare Innovator
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Producer & Storyteller
DISCLAIMER: This video is for creating awareness about knowledge available in the medical field and is not intended to be medical advice. Every individual should consult with their own healthcare professional before embarking on a healthcare journey. The information provided is no substitute for a thorough evaluation, exam, and advice from your healthcare professional.
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