anandhuvasudev/southindiandish huggingface dataset:
Ingredients: white chocolate (white choice chips),almond meal (badam powder),dark chocolate,condensed milk,cocoa powder,flour (maida),butter

Eggless Dark Chocolate Cookies With Almonds Recipe, 200 grams All Purpose Flour (Maida),200 grams Dark chocolate,4 tablespoons Almond Meal (Badam Powder),400 grams Condensed Milk,50 grams White Chocolate - roughly chopped (white choice chips),50 grams Butter,2 teaspoons Cocoa Powder, 80, Continental, To begin making the Eggless Dark Chocolate Cookies with Almonds recipe, firstly melt dark chocolate in a saucepan on a low heat until it is fully melted and smooth.Add butter and stir the mixture occasionally.Once it is done, remove the pan from the heat and add condensed milk, followed by the almonds and horlicks/bournvita.
Mix everything well.In a large mixing bowl, sift in the flour, add the chocolate mixture and make a dough out of it.
Chill the dough in the fridge for about 20 to 30 minutes.Once cool, add roughly chopped the white chocolate, then mix it all together.
Preheat the oven to 170°C.Divide the mixture into 15-20 equal sized balls and place on a greased large baking trays.Flatten each roll a little then bake for around 12 minutes, or until chewy in the middle and firm at the edges.Once its done, take out the tray and let it cool down for 5 minutes.Drizzle some melted chocolate over cookies and its ready to serve.
Serve Eggless Dark Chocolate Cookies with Almonds with a cup of Masala Chai and Grilled Spicy Potato Sandwich during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Eggless_Dark_chocolate_cookies_with_almond_1600.jpg, 7
Ingredients: hung curd (greek yogurt),papaya,spirulina,soy milk,flax seeds,alfalfa powder,tulsi (holy basil),wheat grass powder

Super Food Green Smoothie Recipe With Greek Yogurt Papaya Spirulina & Wheat Grass, 2 teaspoons Spirulina,1 cup Papaya,1 teaspoon Flax seeds - toasted,2 teaspoons Alfalfa Powder,Tulsi (holy basil) - for garnish,1 cup Soy milk,1 cup Hung Curd (Greek Yogurt),1 teaspoon Wheat Grass Powder,2 tablespoons Honey, 10, Continental, To begin making the Super Food Green Smoothie Recipe, first prep all the ingredients and keep them handy.Add all the ingredients except the flaxseed and tulsi into a blender and make a smooth puree.
Add water or more soy milk if required to adjust the consistency of the smoothie.Pour the Super Food Green Smoothie into glasses, garnish with flax seeds and serve., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Danone/smoothie-green_spirulina_danone.jpg, 8
Ingredients: tomato,coconut milk,cumin powder (jeera),salt,coriander (dhania) leaves,red chilli powder,ginger garlic paste,dry red chilli,curry leaves,onion,chicken,poppy seeds,peanuts (moongphali),coriander powder,green chillies,garam masala powder,sunflower oil

Konaseema Kodi Kura Recipe - Andhra Style Chicken Curry, 2 Green Chillies,2 Dry Red Chilli,1 cup Homemade tomato puree,1 Tablespoon Ginger Garlic Paste,3 tablespoon Raw Peanuts (Moongphali),2 teaspoon Poppy seeds,Salt - to taste,1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/4 cup Coconut milk,1-1/2 teaspoon Cumin powder (Jeera),4 Curry leaves,2 Onion - chopped,1-1/2 teaspoon Coriander Powder (Dhania),Sunflower Oil - as required,1/2 Kg Chicken - washed & cleaned,Coriander (Dhania) Leaves - few (chopped), 40, Andhra, To begin making the Konaseema Kodi Kura recipe, take the clean & washed chicken and keep it aside.Next roast dried red chili, poppy seeds and peanuts in a pan on medium flame for about 5-67 minutes on low flame.Once they have cooled down then grind them together to make a smooth paste.Now heat oil in a presser cooker and add chopped onions, curry leaves and chopped green chilies.
Let it cook for minutes and once you start getting the aroma then add the ginger garlic paste.
Let it cook again for a couple of minutes.Next we have to add the clean chicken pieces, salt and turmeric powder.
Mix and let it cook for 5 to 7 minutes.Now add the paste which we made earlier.
And then add the tomato puree, coriander powder, cumin powder and red chili powder.
Give it a good stir and then add 1/2 cup water.
Put the pressure cooker lid on and let it cook for 15 to 20 minutes or till you hear two whistles.
After 2 whistles, open the lid and let it cook on low heat.
Add garam masala powder and coconut milk & mix it well and cook for another 10 to 12 minutes.
Garnish with fresh coriander leaves & Serve.Serve Konaseema Kodi Kura along with Steamed Rice and Andhra Style Chepa Vepudu Recipe - Andhra Fish Fry Recipe for your weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Konaseema_Kodi_Kura.jpg, 17
Ingredients: tomato,salt,ginger,coriander (dhania) leaves,paneer,ghee,red chilli powder,raisins,cloves garlic,gram flour (besan),onion,cardamom powder (elaichi),coriander powder,potato (aloo),turmeric powder,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Malai Kofta Curry Recipe - Creamy and Healthy Paneer Aloo Kofta Curry, Sunflower Oil - for cooking,1 teaspoon Red Chilli powder,1 Onion - finely chopped,1-1/2 cups Paneer (Homemade Cottage Cheese) - crumbled,Salt - to taste,3 Potatoes (Aloo) - boiled,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/4 cup Fresh cream,1 inch Ginger - finely chopped,1 tablespoon Honey,1/2 cup Raisins - a handful,4 cloves Garlic - finely chopped,2 tablespoons Gram flour (besan),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) - for garnishing,2 teaspoons Coriander Powder (Dhania),2 cups Homemade tomato puree,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,1/2 teaspoon Cardamom Powder (Elaichi),1 tablespoon Ghee - for cooking, 60, North Indian Recipes, To begin making the Malai Kofta Recipe, combine all the ingredients for the koftas in a bowl and divide them into lemon size balls.Flatten the balls in the palm of your hands and place a couple of raisins in the center.
Close the kofta dough back into a ball and keep aside.The next step is to cook the Malai Koftas either in the Kuzhi Paniyaram PanIf you plan to use the Kuzhi Paniyaram Pan; then place the kofta balls in the pan's cavities; drizzle the koftas with a little oil and pan fry them until golden brown on both sides.
You will have to flip the kofta balls so they fry on all sides evenly.
The next step is to make the Kofta CurryHeat oil in a heavy bottomed pan; add in the grated ginger, garlic, onions and sauté for a few seconds until the onions soften.Stir in the tomato puree, honey, turmeric powder, cardamom powder, garam masala powder, coriander powder, salt and chilli powder to taste.Bring the kofta curry to a boil and simmer for a couple of minutes till the tomatoes get cooked through.Finally add in the cream and the kasuri methi and stir it into the kofta curry.Adjust the consistency of the malai kofta curry by adding water if required.
Do make sure to check the salt and spice levels and adjust according to your taste.
When you are ready to serve, place the kofta curry in the serving bowl and add the warm malai kofta balls in the curry, garnish with coriander leaves and serve hot.Serve Non Fried Malai Kofta Recipe with Tawa parathas and Mixed Vegetable Pulao Recipe and Mooli Raita for lunch or dinner.
You can even serve the Malai Kofta for a indian dinner party menu., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Healthy_non_fried_Malai_Kofta_recipe_Paneer_Aloo_Kofta_2_1600.jpg, 18
Ingredients: kalonji (onion nigella seeds),mustard seeds,fennel seeds (saunf),coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera)

Achari Masala Powder Recipe, 4 Dry Red Chillies,2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf),1 teaspoon Methi Seeds (Fenugreek Seeds), 15, North Indian Recipes, To begin making the Achari Masala Recipe, we will dry roast all the ingredients over a flat skillet.After dry roasting the spices, grind the entire mixture in a grinder to a smooth powder.Transfer Achari Masala Recipe in an airtight container for a later use.
This can stay good for at least a month.You can use the Achari Masala powder for Achari Paneer Tikka Recipe or Achari Paratha Roll Recipe to make a delicious meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Achari_Masala_Recipe.jpg, 7
Ingredients: salt,elephant yam (suransenairatalu),coconut,mustard seeds,asafoetida (hing),jaggery,dry red chilli,curry leaves,coriander (dhania) seeds,tamarind,turmeric powder,black eyed beans (lobia),sunflower oil

Konkani Style Alasande Randayi Recipe-Black Eyed Beans and Yam Gravy, 1 cup Elephant yam (Suran/Senai/Ratalu) - cut into small pieces,1 tablespoon Coriander (Dhania) Seeds,2 Dry Red Chilli,Sunflower Oil - for cooking,Salt - to taste,18 grams Tamarind,1 teaspoon Mustard seeds,4 tablespoon Fresh coconut - grated,1 cup Black Eyed Beans (Lobia) - Soaked for 2 hours in water,1 tablespoon Jaggery,1 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves,1 pinch Asafoetida (hing), 180, Konkan, To begin making the Konkani Style Alasande Randayi Recipe, soak the beans and keep it ready.Heat a small skillet, dry roast the coriander seeds and set aside in a mixer.
Add the grated coconut, dry red chilies, and tamarind and grind it into a smooth mixture.Heat a pressure cooker with oil, add the mustard seeds and allow it to crackle for 2 seconds and then add the curry leaves and hing.Immediately add the paste that was ground, along with a teaspoon of turmeric powder and jaggery.
Give it a saute for 2 minutes.Later add the chopped yam along with black eyed peas, add salt and check for seasoning.Close the lid and pressure cook for about 3 whistle until it is done.
Switch off the heat and allow it to rest till all the pressure is released by itself.
Serve the Konkani Style Alasande Randayi Recipe along with Sukka and steamed rice or Homemade Crispy Ghee Roast Dosas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Konkani_Style_Alsande_Randayi_Recipe_Black_Eyed_Beans_and_Yam_Gravy.jpg, 13
Ingredients: tomato,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),turmeric powder,green chillies,salt,mustard oil,dry red chillies,tamarind water,mustard seeds,curd,sugar,yellow fenugreek seeds,ginger,lamb chops,fennel seeds (saunf),curry leaves,poppy seeds,cinnamon stick (dalchini),cloves (laung)

Madras Lamb Curry Recipe, 2 Green Chillies,1 Onion - chopped,2 tablespoon Coriander (Dhania) Seeds,1/2 cup Tamarind Water,1/2 cup Curd (Dahi / Yogurt),Mustard oil - for cooking,Salt - to taste,2 tablespoon Poppy seeds,300 grams Lamb - chops,10 Curry leaves,1/2 teaspoon Mustard seeds,4 cloves Garlic,2 Cloves (Laung),2 Tomatoes - chopped,1 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Yellow Fenugreek Seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 inch Ginger,1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies, 65, South Indian Recipes, To begin making the Madras Lamb Curry Recipe, dry roast the whole spice like dry red chillies, cumin, fennel, mustard, fenugreek, coriander, poppy seeds, cloves, and cinnamon till it imparts nice aroma.
Cool the whole spice down and grind it into a smooth powder.Take a bowl add washed lamb pieces, add 1/2 cup curd and 5 tablespoons of the ground spice powders.
Reuse the remaining spice powders for any non-vegetarian curries and store it an airtight container.Marinate the mutton pieces in the yogurt and ground spice powders for at least 30 minutes.
This will help to tenderise the meat.Meanwhile grind the green chillies, garlic and ginger to a coarse paste and keep it ready.Heat a pressure cooker with mustard oil, add mustard seeds and allow it splutter for few seconds.
Add in curry leaves and leave it to splutter.Add chopped onions and sauté till they turn translucent.
Add in ground ginger, garlic and green chilli paste and saute for some more time.
The mixture will start sticking to the bottom so make sure you keep stirring well.Add chopped tomatoes, sprinkle some salt and cook until it becomes mushy.
Add a bit of turmeric powder as well and give it a mix.Add your tamarind water along with the marinated Lamb pieces and give it a stir.
Add about 1 cup water to cook the Madras Lamb Curry and check for salt and adjust according to your taste.Pressure cook the Madras Lamb curry for at least 4 whistle and allow the pressure to release naturally.Once done, open the pressure cooker and transfer the Madras Lamb Curry to a serving bowl and serve warm.Serve the Madras Lamb Curry Recipe along with jeera rice, appalam and end it with a Sabudana Kheer Recipe to make your meal complete., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Madras_Lamb_Curry_Recipe.jpg, 22
Ingredients: salt,mustard seeds,coconut,red chilli powder,carrot,curry leaves,broccoli,cumin seeds (jeera),black pepper powder,coriander powder,turmeric powder

Carrot And Broccoli Poriyal Recipe, 2 Carrot (Gajjar) - peeled and chopped,1/2 teaspoon Turmeric powder (Haldi),1 cup Broccoli - cut into small florets,2 tablespoons Fresh coconut - grated,Salt - to taste,1 teaspoon Red Chilli powder,1 teaspoon Mustard seeds,1 teaspoon Coriander Powder (Dhania),1 sprig Curry leaves,1/2 teaspoon Cumin seeds (Jeera),1 teaspoon Black pepper powder, 40, Tamil Nadu, To begin making the Carrot and Broccoli Poriyal Recipe, we will first pressure cook the vegetables with little water and salt for about 15 minutes till you hear the first whistle.Switch off the heat, and allow the pressure to release by itself and drain the water and keep it aside.Heat kadai with oil, add mustard seeds, cumin seeds and allow it splutter for 10 seconds.
Add the curry leaves and allow it splutter and immediately add the cooked vegetables and stir fry.Add all the spice powders including turmeric powder, coriander powder, black pepper powder, red chilli powder, salt, give it a toss and cook it covered for about 10 minutes.After 10 minutes, open the lid, add grated coconut and give it one last toss and serve.Serve the Carrot and Broccoli Poriyal Recipe along with Steamed Rice, Thakkali Vengayam Sambar Recipe and Chow Chow Poricha Kootu to enjoy your South Indian meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Carrot_and_Broccoli_Poriyal_Recipe.jpg, 11
Ingredients: salt,sunflower oil tadka,asafoetida (hing),mustard seeds,water,gram flour (besan),curd,turmeric powder,green chillies,cabbage (patta gobi muttaikose)

Cabbage & Buttermilk Curry Recipe, 1 cup Curd (Dahi / Yogurt),1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,1/2 cup Water,4 Green Chillies - slit,1 teaspoon Mustard seeds,3 tablespoons Gram flour (besan),Asafoetida (hing) - a pinch,1 Cabbage (Patta Gobi/ Muttaikose) - medium sized,Sunflower Oil - for tadka, 35, Indian, To prepare Cabbage & Buttermilk Curry Recipe, prep up with all the ingredients needed.Heat oil in a Kadai on a medium flame and add mustard seeds.Once mustard seeds splutter, add asafoetida, salt, and turmeric.Add chopped cabbage and saute for 2 minutes.Blend all the ingredients of Buttermilk curry well with a wire whisk, transfer them to a pan.Let the buttermilk mixture boil and once done, mix it with cabbage curry and switch off the flame.Garnish with coriander and Cabbage & Buttermilk Curry Recipe goes well with hot chapati, phulka or plain cooked rice., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Chatori_Ladki/Cabbage__Buttermilk_Curry.jpg, 10
Ingredients: salt,green beans (french beans),green chilli,mustard seeds,red chilli powder,virgin olive oil,carrot,curry leaves,curd,onion,puffed rice (kheel),sooji (semolina rava)

Kheel Paniyaram Recipe (Puffed Rice Paniyaram), 2 tablespoons Carrot (Gajjar) - grated,1 tablespoon Extra Virgin Olive Oil,10 to 12 Curry leaves,Salt - to taste,2 cups Puffed rice - (kheel),1/2 teaspoon Red Chilli powder,1/2 cup Curd (Dahi / Yogurt),2 cups Sooji (Semolina/ Rava),1 tablespoon Mustard seeds,1 tablespoons Onion - chopped,2 tablespoons Green beans (French Beans) - finely chopped,1 tablespoon Green Chilli - chopped, 105, South Indian Recipes, To begin making the Kheel Paniyaram recipe, dry roast semolina and kheel separately and then make a fine powder.Take a large bowl, add semolina powder, kheel powder, salt, chopped vegetables, red chili powder, curd and water.
Mix well all the ingredients to make a thick batter.
 Heat a tadka pan.
Add 1 teaspoon oil, pop the mustard seeds, curry leaves, pour the tadka in kheel mixture and mix it well.Heat the paniyaram tawa over medium heat and grease each dent with a little oil.
Pour a ladleful of batter in each dent, drizzle oil cover and cook for 4 to 5 minutes till the undersides is done.Open the lid and turn them over using a wooden spoon and drizzle little oil and continue to cook for 4 to 5 minutes until both the sides are evenly cooked.
Prepare other paniyaram similarly and serve hot.Serve Kheel Paniyaram along with Dhaniya Pudina Chutney for tea time snack or you can also serve it for breakfast.
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Ingredients: tomato,asafoetida (hing),white urad dal (split),onion,cumin seeds (jeera),turmeric powder,green chillies,chana dal (bengal gram dal),black cardamom (badi elaichi),salt,arhar dal (split toor dal),cardamom (elaichi) podsseeds,star anise,mustard seeds,red chilli powder,green chillies salted,water,yellow moong dal (split),bay leaf (tej patta),ghee,ginger garlic paste,coriander (dhania) leaves,cloves (laung),coriander powder,masoor dal

Dhaba Style Dal Fry Recipe, Water - as required,1 Tomato - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),3 teaspoon Green Chillies,2 tablespoons Chana dal (Bengal Gram Dal),Salt - to taste,2 Cardamom (Elaichi) Pods/Seeds,3 Green Chillies - salted,1 Bay leaf (tej patta) - broken,1 sprig Coriander (Dhania) Leaves - finely chopped,2 Onions - thinly sliced,2 tablespoons Yellow Moong Dal (Split),2 tablespoons White Urad Dal (Split),2 tablespoons Masoor Dal (Whole),1 Black cardamom (Badi Elaichi),2 tablespoons Arhar dal (Split Toor Dal),1 teaspoon Asafoetida (hing),1-1/2 tablespoons Ginger Garlic Paste,Ghee - as required,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1-1/2 Turmeric powder (Haldi),1 Star anise,4 Cloves (Laung), 30, North Indian Recipes, To begin making the Dhaba Style Dal Fry, firstly we will boil all the dals together.
Add the dals in a pressure cooker with 1/2 teaspoon turmeric powder and the required salt.Cook it till the pressure cooker releases atlas 3 whistles.
Open the lid once it is cooled down and mix the dal properly.
Keep it aside.Heat oil in a heavy bottomed pan and add hing, cumin seeds and mustard seeds.Once it splutters add bay leaf, badi elaichi, green cardamom, star anise, cloves and salted dry green chillies.After 30 seconds, add the green chillies and ginger-garlic paste.
Cook it for about a minute.Next, add the thinly sliced onions and let it cook till they turn brown.Once done, add the tomatoes and all the masalas including, turmeric powder, red chilli powder, coriander powder and the required salt.Add a little water and cook it for about 5 to 8 minutes or till the masala is properly cooked.Now, add in the cooked dal and adjust the consistency of water according to your taste and preference.Let it simmer for 8 to 10 minutes, switch off the stove and garnish with fresh coriander leaves.Serve Dhaba Style Dal Fry with Sev Tamatar Ki Sabzi, Tomato Onion Cucumber Raita and Phulka for a perfect Rajasthani meal.
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Ingredients: salt,coriander (dhania) leaves,carrot,onion,green chillies,ragi dosa batter

Ragi Onion Uttapam Recipe - Wholesome Breakfast Recipe, Salt - to taste,Coriander (Dhania) Leaves - few,Ragi Dosa Batter - as needed,2 Green Chillies - finely chopped,2 Onions - finely chopped,3 Carrots (Gajjar) - grated, 50, South Indian Recipes, To begin making the Ragi Dosa Carrot Onion Uttapam, make sure you have the fermented Ragi Idli Dosa Batter ready.
Next, combine the remaining ingredients and keep aside.
(except the oil and dosa batter)Heat a skillet on medium high heat, season it with oil if you are using an iron skillet.Check if the skillet is hot, you will know when you sprinkle some water and it sizzles.When hot, pour a ladle full of the Ragi Idli Dosa Batter onto the skillet and just give it a lite swirl to spread it just a bit.
It should be a like a thick pancake.Sprinkle a generous amount of the carrot onion filling over the Uttapam.
Drizzle some oil around the Uttapam and cover if you have a lid, else you can let it cook in the open.Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula.
 Then flip the Uttapam to cook on the other side.
Turn the heat to medium high, so the vegetables cook fast.
After about 30 to 40 seconds flip again and the Uttapam will be ready to be served.Serve the Carrot Onion Uttapam along with Coconut Chutney for breakfast or dinner or even pack into a kids lunch box, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Ragi_Onion_Uttapam_Recipe-1.jpg, 6
Ingredients: salt,sabudana (tapioca pearls),coriander (dhania) leaves,potato (aloo),curd,sugar,peanuts (moongphali) ground,cumin seeds (jeera),peanuts (moongphali),lemon,potato (aloo),green chillies,sunflower oil

Sabudana Vada Recipe - Deep Fried Sago Patties/Cutlets, 3 tablespoon Coriander (Dhania) Leaves - finely chopped,Sunflower Oil - for deep frying,1/4 cup Roasted Peanuts (Moongphali) - lightly crushed,1/4 teaspoon Sugar - coarsely ground,Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 tablespoon Roasted Peanuts (Moongphali) - coarsely ground,2 Green Chillies - finely chopped,3/4 cup Curd (Dahi / Yogurt),4 Green Chillies - finely chopped,1/2 teaspoon Sugar,1 Potato (Aloo) - peeled and mashed,1/2 teaspoon Lemon juice,2 Potatoes (Aloo) - boiled,1 cup Sabudana (Tapioca Pearls) - soaked overnight, 45, Indian,  To begin making the Sabudana Vada Recipe,  prep all the ingredients and keep them ready.
Place a kadai with oi on heat for deep frying the vadas.For the Sabudana Vada:Combine all the ingredients like the sabudana pearls, potato, roasted peanuts, cumin seeds, green chillies, sugar, lemon juice, coriander leaves and salt to taste in a bowl.Mix well so that everything comes together to form a dough.Make lemon sized balls from the dough and flatten into patties.
Deep fry on medium flame till golden brown.The vadas should be crisp on the outside but also properly cooked inside , adjust the heat accordinglyDrain on an absorbent paper and serve immediately with chutney of choice.For the Curd chutney:Whisk the curd.
Add potatoes,roasted peanuts, green chillies, sugar and salt, mix and serve immediately with the sabudana vada.Serve Sabudana Vada Recipe as an evening snack along with Green Chutney Recipe and Masala Chai Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Sabudana_Vada.jpg, 13