Recipe

Instructions:
Take a big bowl and add Tapioca Pearls.
Repeatedly smash and wipe them with your palm after adding a little water.
Let them soak in water for 30 minutes.
After 30 minutes, drain the water from Tapioca Pearls.
Add 4 to 5 spoons of water and let it soak for 5 to 6 hours.
Crush the baked peanuts.
Make a paste of ginger and green chillies.
In a plate take tapioca pearls.
Grate the steamed potatoes using a peeler.
In a bowl, mash the potatoes.
Add salt, finely chopped coriander leaves, crushed peanuts, and ginger-green chilli paste.
Mix well with masher.
Take some oil in your hand and shape the potato mixture into patties.
Heat oil in a flat pan.
Once the oil is hot, adjust the flame to medium.
Add the patties one by one.
Fry until one side is golden brown, then flip them.
After 2 minutes, change their positions using spoons.
Continue frying for about 5 minutes until they achieve a golden colour.
Repeat the process for the remaining patties.
Once fried properly, our Sabudana Vada is ready to be served.
Tips:
Soak Tapioca Pearls properly for the desired texture.
Use fresh ginger and green chillies for the paste.
Maintain medium heat while frying.
Shape the potato mixture evenly for uniform frying.
Serve hot with dipping sauce.
Cautions:
Handle hot oil cautiously to avoid burns.
Make sure to cook potatoes until they are tender for easier mixing.
Adjust green chilli quantity for preferred spice level.
Use sufficient oil in a flat pan to prevent sticking.
Monitor frying closely to prevent overcooking.