I recently made this for Kaarthigai Deepam after being bored of making the normal ulundu Vadai and Paruppu Vadai.
Ingredients Required:
Sabudana - 1/2 cup
Roasted peanuts - 1/4 cup
Potato - 1, boiled and peeled
Curry leaves - 5, roughly chopped
Green chilli - 2, Finely Chopped
Cumin seeds - 1 tsp
Salt - to taste
How to make:
Soak the sabudana for 6 hours. Once soaked, you should be able to smash between your fingers.
Drain them in a bowl.
Grind the roasted peanuts to a coarse Powder and add them to the sabudana.
Add the mashed potatoes, curry leaves, cumin seeds, salt and green chilli.
Mash and mix them well.
It should be a thick dough so add minimal water.
Heat oil in high and then reduce to medium heat.
Take a tblsp of dough and pat into small circles on a sheet or plate.
Check the oil temperature by dropping a pinch of dough, it should rise to the top and not stay in the bottom.
Deep fry each Vadai till golden brown by flipping in between. It would take 5-8 minutes.
Drain on paper towel and serve with chutney of your choice.
Notes:
Dry roast the peanuts and de-skin them. Ground peanuts are added to remove the moisture.
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