Sabudana Dahi Vada

Ingredients

• Sago – 1 cup
• Boiled potatoes – 2 medium, cooled and mashed
• Roasted peanut powder – ⅓ cup
• Green chillies – 2, finely chopped
• Cumin – 1 tsp
• Salt or rock salt – as appropriate
• Oil – for frying
• Thick curd – 2 cups, chilled and whisked
• Roasted cumin powder – ½ tsp
• Chopped coriander – 2 tbsp

Method

1. Rinse and soak the sago for 4–6 hours with measured water until each pearl is soft through the centre. Drain well.
2. Mix sago with cooled potato, peanut powder, chilli, half the cumin and salt.
3. Shape small flat vadas, pressing firmly so they do not crack.
4. Fry one test vada in moderately hot oil. It should hold together and cook golden without browning too quickly.
5. Fry the remaining vadas in small batches until crisp and golden, then drain well.
6. Whisk the curd until smooth with a pinch of salt. Add a spoonful of water only if needed for a pourable consistency.
7. Place warm or room-temperature vadas in a serving dish, spoon over curd and finish with roasted cumin and coriander.
8. Serve promptly so the vadas retain some contrast between crisp edges and creamy curd.