Veggie Loaded, Cheese Burst Sabudana Vadas
Serves 12
Directions
- 1Cook a little bit of ginger and green chili in some oil.
- 2Add in some chopped bell peppers, cabbage, and spinach, and cook until all the moisture evaporates.
- 3Let the vegetable mixture cool down for a bit.
- 4Mix the cooled vegetable mixture with soaked sabudana, grated carrot, chopped coriander leaves, crumbled paneer, crushed peanuts, some spices, and a little bit of salt.
- 5Bring the mixture together to form a dough, mashing some of the sabudana really well.
- 6Shape the dough into small balls.
- 7Stuff each ball with a little bit of cheese if desired.
- 8Cook the balls in a greased paniyaram or appe pan.
- 9Cover and cook for about 6 to 7 minutes on each side over a medium high flame.
- 10Gently turn the vadas.
- 11Serve the golden brown vadas on a bed of spicy and tangy coriander chutney.
Ingredients
- 1 tsp oil
- 1 tsp grated ginger
- 2 tsp chopped chilli
- 0.5 cup chopped bell peppers
- 0.33 cup chopped spinach
- 0.33 cup cabbage
- 0.33 cup Sabudana, soaked for at least 30 mins
- 75 g crumbled paneer
- 3 tbsp powdered peanuts
- 2 tbsp grated carrot
- 3 tbsp chopped coriander leaves and stems
- 1 tsp cumin powder
- 2 tsp chilli powder
- 1 tsp coriander powder
- Salt to taste
- 50 g grated cheese divided into 12 small balls for stuffing
- 1 tsp oil for brushing pan
- 1 tomato
- 3 green chilli
- 0.5 bunch coriander leaves
- 0.33 inch piece ginger
- 0.5 lime
- Salt to taste
- chaat masala to taste
Equipment
paniyaram panappe panblender
Tips
- Make sure to mash some of the sabudana really well because no other binding agent is used.
- Serve hot to enjoy the cheese pull.
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