Quick, no fail Sabudana Vada with minimal oil

Today let me share a no fail recipe of Sabudana vada which anyone can make with ease. Bonus, these are not deep fried so you can eat those guilt free.

1. 1 cup sabudana soaked overnight (wash sabudana and keep a 1/2 cm layer of water above the sabudana. Keep covered overnight)
2. 2 medium sized potatoes boiled 
3. 1/4 cup roasted peanuts powder 
4. 1 tbsp ginger paste
5. 1 green chilli finely chopped 
6. 1 tbsp cumin crushed 
7. 1 tbsp red chilli powder 
8. salt to taste
9. 4-5 tbsp oil

1. In a large bowl take soaked sabudana. Add boiled potatoes to it and mash it together with hand
2. Add peanut powder, ginger paste, chopped green chilli, red chilli powder,  salt, crushed cumin and mix well
3. Divide the mix in equal sized small balls. Gently flatten the vada
4. Heat appe pan, add little oil in each section and place prepared vada in each part. Cover and cook for 2-3 mins, turn the vada and drizzle little oil. Cook till the vada are crisp on all sides
Repeat for all vada.
Hot, crispy Sabudana vada with minimal oil are ready.
Serve hot with chutney or tomato ketchup.
Here I have served with Beet root raita to make it a little more healthy.

For beetroot raita:
Pressure cook a medium sized beetroot for 3 whistle. Cool and peel it. Grate the beetroot. Add 1 cup thick curd, salt and little chilli powder. Mix well. A tasty, quick raita is ready.
You can cook and store beetroot in fridge upto 2-3 days so that the raita can be mixed quickly.