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.