Servings - 4

Sabudana Vada Ingredients: 

• 1 cup sabudana sago/tapioca (soaked and drained) 

• 2 hard-boiled potatoes (peeled and mashed) 

• 1/2 cup peanuts (crushed) 

• 1 tsp cumin seeds 

• Salt to taste 

• 1/4 cup rice flour 

• 1 tsp jaggery 

• 1 tbsp lemon juice 

• 4 tbsp mint and coriander 

• 2 green chillies 

• Oil for frying 

Method: 

1. Rinse 1 cup of sabudana for 3 - 4 times. 

2. Soak the sabudana overnight with 1 cup of water and drain the excess water the next day. 

3. Spread the sabudana over kitchen paper and let it sit for 5 to 10 minutes.  

4. In a large bowl, add soaked sabudana and mashed potato. 

5. Next, add cumin seeds, salt, rice flour, jaggery, lemon juice, peanuts, mint and coriander and green chillies. 

6. Mix the entire mixture very well with your hand. 

7. Now wet your hands; take some portion of the mixture in your hands, shape them into a flat round vada, and set them aside. 

8. Heat oil for deep frying in a pan. 

9. Drop the vadas in hot oil, and fry them on medium heat. 

10. Fry on both sides for 10 - 15 minutes or until golden brown and crispy.  

11. Remove the vadas and place them on kitchen paper to absorb excess oil. 

12. Serve sabudana vada hot along with mint chutney.

Servings - 2 

Sabudana Khichdi Ingredients: 

• 1 cup sabudana /sago/tapioca (soaked and drained)

• 1 tbsp oil

• 1/2 tsp mustard

• 1/2 tsp cumin

• 1/4 cup peanut

• 2 - 3 green chillies

• 1 tsp grated ginger

• Curry leaves 

• 2 hard-boiled potatoes (peeled and chopped)

• Salt to taste

• 1/2 tsp sugar

• 2 tbsp lemon juice 

• Coriander

Method: 

1. Rinse 1 cup of sabudana for 3 - 4 times. 

2. Soak the sabudana overnight with 1 cup of water and drain the excess water the next day. 

3. Spread the sabudana over kitchen paper and let it sit for 5 to 10 minutes.  

4. In a large pan, heat the oil; add mustard and cumin.  

5. Let the mustard and cumin splutter. 

6. Add the peanut and roast well. 

7. Next, add green chillies, grated ginger and a few curry leaves. 

8. Saute for a few seconds, then add boiled and chopped potato.  

9. Saute the potato for 4 - 5 minutes or until the potato turn slightly golden brown. 

10. Now, add salt and sugar, and mix well. 

11. Next, add soaked sabudana and mix gently. 

12. Cook on medium-low heat until sabudana pearls turn translucent. 

13. Now add lemon and mix well. 

14. Finally, add coriander leaves and enjoy sabudana khichdi.