Maharashtra x Belgium
Sabudana vada waffles
Sabudana vada pressed in a waffle iron. Every square is a crisp edge, and nothing goes in a kadai.
45 minTime
8 gProtein each
mediumSpice
5hPlan ahead. Soak for 5 hours first; the 45 minutes come after.
The fasting day fritter3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original372kcal
8 gprotein
4 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Rinse the sabudana 2 or 3 times and soak in just enough water to cover for 5 hours. Drain completely.
- 2Crush 60 g peanuts coarsely. Mash the potato and mix with sabudana, crushed peanuts, most of the chilli, cumin, rock salt, sugar, lemon and coriander. Knead into a dough.
- 3Heat the waffle iron and brush with ghee. Press about 1/4 cup mixture flat into each section, close and cook 6 to 8 minutes without opening early.
- 4Crush the remaining peanuts and stir into the curd with the rest of the chilli and a pinch of rock salt.
- 5Lift the waffles out with a spatula and serve hot with the chutney.
Serve it like this
Stack two waffles slightly offset on a plate with a bowl of peanut curd and a wedge of lemon.
