Tapioca Fritters (sabudana/sago vada) recipe enhanced with beetroot and carrots to add the fibers, vitamin C, iron and other nutrients.
When you soak the tapioca, make sure to not overfill with water. Only fill till the level of tapioca in cup. After about every hour, fluff them with a spoon of fork and sprinkle some water on it.
Grate the boiled potato and mix with soaked tapioca and other ingredients in the mixing bowl.
Divide into small lemon sized ball. Size may vary depending on the cavity size of ebleskiver pan used. Try to keep them little small than the cavity to make it easy to flip.
Heat the pan on medium heat and brush the cavities with oil.
Put one ball in each of the cavities and roast on medium heat.
Flip after after few minutes when they are brown from bottom. Keep flipping them after some interval for even browning.
Fritters are done when they are uniformly golden brown and you can feel the crispy crust.
Transfer them in a bowl and enjoy with other accompaniments. Usually served with mint green dip (chutney), tamarind dip (chutney) or with a sweet yogurt dip.
If you don't have carrots, you can also use any other vegetable of your choice. For example, finely chopped spinach or squashes will also do fine. let us know about your version if you make it different from above.