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–+ servings

Farali vada recipe | sama rice vada | instant farali vada

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Farali Recipe, Snack
Cuisine Indian
Servings 5 servings

Ingredients
 

  • 1 cup sama rice
  • 2 tbsp sabudana
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp white sesame seeds
  • 2 chopped green chilli
  • 2 cup water
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • Some coriander leaves
  • 1 cup boiled and grated potatoes
  • ¼ cup crushed peanut powder
  • Oil for frying

Instructions

  • In a mixer jar, add 1 cup sama rice and 2 tablespoons sabudana. Grind into a fine powder.
  • In a pan, heat 1 tablespoon oil. Add 1 teaspoon cumin seeds, 1 tablespoon white sesame seeds, and 2 chopped green chillies. Sauté for a few seconds.
  • Add 2 cups of water and mix well.
  • Now add salt to taste, ½ teaspoon black pepper powder, 1 teaspoon sugar, 1 tablespoon lemon juice, and some chopped coriander leaves. Mix well and bring to a boil.
  • Gradually add the ground flour while stirring continuously to avoid lumps.
  • Cook the mixture, stirring regularly, until it thickens and starts leaving the sides of the pan.
  • Transfer the mixture to a mixing bowl and spread it slightly to cool. Then add 1 cup of boiled and grated potatoes, ¼ cup peanut powder, and a little salt. Mix well and knead into a smooth dough.
  • Grease your hands and take a small portion of the dough. Flatten it between your palms.
  • Sprinkle some sesame seeds on top and press them gently with slightly wet fingers to make them stick.
  • Heat oil in a pan. Fry the vadas on medium flame, flipping occasionally for even browning.
  • Once they are golden brown and crispy from both sides, remove them onto a wire rack or kitchen towel to drain excess oil.
  • Serve hot Farali Vada with chutney and a cup of masala tea.

Notes

  • Grind sama rice and sabudana into a fine powder.
  • In the vada dough, the proportion of water should be double that of the sama rice.
  • When the water starts boiling, gradually add the flour mixture to it.
  • Cook the mixture until it dries and leaves the sides of the pan.
  • Potatoes provide binding and softness to the farali vada.
  • Peanut powder absorbs moisture from the dough mixture and adds crispiness.
  • Knead the vada dough while the mixture is still slightly hot. Do not let the farali vada dough rest.
  • Fry the vadas on medium flame.