Since I can't stop eating sabudana wada, and since it is fried, I decided to try to make it a little healthier way...bake it!!!, so that I don't feel bad eating a whole bunch of wadas. Surprisingly, baked wadas don't taste bad at all. In fact, the they taste as good as the fried ones(minus the oily taste).
Here is the recipe for sabudana wada
1/2 Cup Sabudana (Sago)
2 Medium Potatoes
1/2 Cup Peanuts
Salt to taste
3-4 Green Chilies, Finely Chopped
1 Teaspoon Ginger, Finely Chopped
2 Teaspoon Lemon Juice
1 Teaspoon Sugar(Optional)
1/4 Cup Ara lot or Rice flour
Method: Wash the sabudana and sock in a wide bottom container with just enough water to cover them. Soak for atleast 3 hours.
Pressure cook the potatoes for 5-6 whistles. Let them cool, then mash them.
Dry roast the peanuts on slow flame for 10-15 minutes. Grind into coarse powder.
Combine the soaked sabudana, mashed potatoes, coarsely ground peanuts, salt, chills ginger, lemon and sugar. Mix well without mashing sabudana. Taste the mixture for salt or chili pepper. Add more if needed. Make ping pong sized balls and lightly press them to flatten them. Flattening will help cook (bake) the wadas uniformly.
Pre heat oven to 400 degrees F.
Spread the ara lot of rice flour on a plate. Lightly coat both sides of wadas with the flour. The coating will help make them crispy on the outside.
Spray a baking dish with cooking spray. Place the wadas on the tray. Spray the top side of the wadas with the cooking spray.
Bake in the oven for 10-15 minutes, or until the underside of the wadas turn golden brown. Flip sides and bake again until the other side turns golden brown. Turn the oven to 350 degrees F and bake for 5-7 more minutes. This will help get the wadas cook from inside too. Take out and serve hot with green chutney or sweet and sour chutney, or both.
Note: If you don't want to bake the wadas, then deep fry on medium flame until both sides have turned golden brown. Drain on absorbent paper and serve hot.
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