If you do not know what Ekadashi is, I explained it in my earlier recipe of sabudana khichdi.
Sabudana wada are deep fried crisp balls or nuggets made of sago pearls and mashed potatoes. Sago pearls puff and swell when soaked in water. When fried, they turn golden brown and crisp.
Soak 1 cup of Sabudana/ Sago pearls with 1 cup water for 2-3 hours.
Lightly fluff soaked sabudana with fork. They are soft and delicate.
Boil 2 medium size boiled potatoes, peal and mash them. Amount of potatoes can be varied. You could add just 1 potato or even more if you are the one who loves more potatoes like my mom would do :)
To fluffed sabudana, add mashed potatoes, chopped cilantro/ coriander leaves, 1 tsp. whole jeera, chopped green chillies, salt and lemon juice. You could also roasted and coarsely ground peanut (peanut powder) But, that is optional if you like peanuts. I add 2 tbsp. of peanut powder :)
Mix the ingredients well to form a soft dough.
Take a taste test :) Add some salt and lime juice if needed.
(I would lick my fingers after mixing all the ingredients. What could be better than salty, lemony mashed potatoes stuck on your fingers!)
Take a spoon full of mixture in your palm, make a tight ball and press them in between your palms to make a flat cookie or puri.
Heat the oil for deep frying.
Meanwhile prepare Peanut chutney dip by mixing a cup of roasted and crushed peanut powder with yogurt and salt.
Deep fry flattened wadas in hot oil.
At first, they will sink to the bottom. But, will float as they lighten and turn golden brown.
They will puff up and form hollow space inside, being crisp from outside.
Let excess oil blot on paper towel.
Serve hot will Peanut Chutney Dip or Green Chutney.
Enjoy the rains and hot crispy
Sabudana Wada with Peanut chutney!