Prep Time10 mins
Cook Time30 mins
resting time5 hrs
Course: Breakfast, Snack
Servings: 4 waffles
- waffle maker
- 1 cup sabudana (tapioca pearls)
- 1 cup water
- 1 large potato (or two small potato) cooked and skin removed
- ⅓ cup peanuts
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2-3 green chili (finely chopped)
- 1 big hanful of coriander leaves, finely chopped
- Salt to taste ( about 1 teaspoon)
- 2 Teaspoons lemon juice
- Rinse one cup of sabudana for 3 times to remove excess starch. Drain all the water and add 1 cup of water to the washed sabundana. Soak the sabudana in the water for minimum of five hours.
- After 5 hours, sabudana would puff up nicely and become soft. When you press a sabudana it should mash well.
- Roast ⅓ cup of peanuts, cool it, remove the skin and grind them coarsely.
- Cook 1 large or 2 small potato and peel the skin.
- To the soaked sabudana, add the boiled potato, crushed peanuts, one teaspoon cumin, 2-3 finely chopped green chili, one teaspoon grated ginger, a big handful of finely chopped coriander leaves, two teaspoons lemon juice and salt to taste.
- Mix all the ingredients, and slightly mash it with your hands. The mixture should not be dry and stick together.
- Divide the mixture into four equal part and make round balls.
- Spray or brush some oil on both side of the waffle maker. Take one of the balls and place it on the waffle maker. Press it gently and add a teaspoon of oil and slightly flatten it.
- Cook the waffle as per instructions. You can select the desired level depending on your preference. Mine took 7 minutes, once done gently remove the waffle with a spatula, let rest for 2 minutes before serving.
Sabudana Waffles tastes best when eaten right away to maintain the crunch and softness.