Sabudana Vada

Ingredients

• 1½ sago (sabudana), soaked   

Chutney

• ½ cup scrapped fresh coconut
• ½ cup fresh coriander leaves
• 1 green chilli
• ½ teaspoon cumin seeds
• 2 tablespoons roasted peanuts
• Salt to taste

Sweetened yogurt

• ½ cup chilled yogurt
• 1½ tablespoons powdered sugar
• A pinch of salt 

Vada

• 3 medium potatoes, boiled, peeled and mashed
• 2 teaspoons ginger-green chilli paste
• Salt to taste
• 1 teaspoon cumin seeds
• ¾ cup roasted and crushed peanuts
• ½ lemon
• Oil for greasing + for deep frying

Method

1. To make the chutney, put coconut in a mixer jar, add coriander leaves, green chilli, cumin seeds, roasted peanuts, salt and ¼ cup water and grind to a fine paste. 
2. To make sweetened yogurt, take yogurt in a bowl. Add powdered sugar and salt and mix well.
3. To make the vada mixture, take soaked sago in a large plate. Add potatoes, ginger-green chilli paste, salt, cumin seeds, peanuts and squeeze the juice of lemon and mix till well combined. 
4. Grease your palms with oil, take a portion of the vada mixture, shape it into a ball and slightly flatten it to shape like a vada. 
5. Heat sufficient oil in a kadai.
6. Gently slide in the vades into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Serve hot with prepared chutney and sweetened yogurt.