To make Royal RatanSabudanavada we will first take Royal RatanSabudana and soak it in fresh water for 2-3 hours. When Royal RatanSabudana is soaked, it substantially increases in size. Now, drain the excess water and keep the sabudana aside to make vada. In a bowl take grated/mashed boiled potatoes Next, I added soaked sabudana pearls into the bowl. If you are adding paneer you can add that. Now crush coriander leaves and green chillies in blender .Now add this to sabudanamixture . Mix all the ingredients together except oil. After mixing them well we will divide them into 12 -16 portions. Now, make small balls in the shape of vada and make heart shape using cookie cutter . After that heat oil in a pan till smoking point. Add Royal RatanSabudana cutlets in the hot oil and reduce the heat to medium. When cutlets are golden brown from one side flip them over and cook on the other side. Likewise, deep fry all the cutlets and when done take them out in the serving plate.
- 200 gms Potato Boiled and mashed
- 150 gms Sago Royal Ratan Tapioca Pearls
- 50 gms Peanuts Roasted and crushed
- 1/2 tsp Salt
- 1/2 cup Coriander leaves
- 2-3 Green Chilies Chopped
- Oil Deep Frying
- 1 tsp Black pepper crushed
HOW TO PREVENT SABUDANA VADA FROM SOAKING TOO MUCH OIL
Excessive water is most known culprit for this to happen. When any food has excessive water more often than not it will absorb excessive oil. So while you are soaking sabudana right way is to soak in lesser water and keep it for 2 hours. than not it will absorb excessive oil. So while you are soaking sabudana right way is to soak in lesser water and keep it for 2 hours. Another thing which you can do to prevent sabudanavada from soaking excessive oil is frying at right temperature. While frying sabudanavada the oil temperature should be hot initially which you can reduce to medium heat after about a minute.