1large potato (or two small potato)cooked and skin removed
⅓cuppeanuts
1teaspooncumin seeds
1teaspoongrated ginger
2-3green chili (finely chopped)
1bighanful of coriander leaves, finely chopped
Salt to taste ( about 1 teaspoon)
2Teaspoons lemon juice
Instructions
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.
Notes
Sabudana Waffles tastes best when eaten right away to maintain the crunch and softness.