Farali Vada (Sabudana Vada) - Fasting Special

Ingredients

• 1 cup Sabudana (Medium-sized tapioca pearls), 2 medium Potatoes (boiled, peeled, and mashed), 1/2 cup Roasted Peanuts (skin removed, coarsely crushed), 2-3 Green Chilies (finely chopped, adjust to taste), 1 tsp Cumin Seeds (Jeera), 1/2 inch Ginger (grated, optional, for non-fasting), 2 tbsp Fresh Coriander Leaves (chopped, optional, for non-fasting), Rock Salt (Sendha Namak) to taste, 1 tbsp Lemon Juice, Oil for deep frying

Instructions

1. 1

   Step 1: Soak Sabudana: Rinse 1 cup sabudana thoroughly under running water until the water runs clear. Soak it in 1 cup of fresh water (or just enough water to barely cover the pearls) for 4-5 hours or overnight. The sabudana should swell, become soft, and easily mashable between your fingers. Drain any excess water completely before using.

2. 2

   Step 2: Prepare Peanut Powder: In a dry pan, roast 1/2 cup raw peanuts on medium heat until they are lightly browned and aromatic. Let them cool, then remove the skin. Coarsely crush them in a mortar and pestle or a blender (pulse a few times).

3. 3

   Step 3: Combine Ingredients: In a large bowl, combine the soaked sabudana, mashed potatoes, coarsely crushed peanuts, chopped green chilies, cumin seeds, grated ginger (if using), chopped coriander leaves (if using), rock salt, and lemon juice. Mix everything thoroughly with your hands until well combined and a dough-like consistency is formed. Do not add water.

4. 4

   Step 4: Shape the Vadas: Divide the mixture into equal portions. Grease your palms lightly with oil. Take each portion and flatten it slightly to form round or oval-shaped patties (vadas) about 1/2 inch thick.

5. 5

   Step 5: Deep Fry the Vadas: Heat oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is hot enough, drop a tiny piece of the mixture; it should sizzle and rise to the surface. Carefully slide 3-4 vadas into the hot oil. Fry on medium heat, turning occasionally, until they are golden brown and crispy on all sides (approx. 4-6 minutes per batch). Remove with a slotted spoon and drain excess oil on absorbent paper. Serve hot with green chutney and a cup of tea.