Sabudhana Vada
Sabudhana is called as sago or javvarisi in tamil. North Indian people usually make sabudhana kichidi or vada during fasting days. I make this sabudhana vada as a weekend snack. This spicy sabudhana vada can be had as it is, but my husband loves to have this with a green chutney. So, here's the weekend special snack.
INGREDIENTS:
1. Sabudhana/sago- 1 cup.
2. Potato- 1 big.
3. Green chilly-2
4. Ginger- 1 small piece.
5. Garlic- 2-3 pods.
6. Coriander leaves- 1 handful.
7. Peanuts- half cup.
8. Salt- To taste.
9. Cumin powder- 1 tsp.
10. Coriander powder- 1 tsp.
11. Red chilly powder- 1/2 tsp.
12. Oil- For frying
METHOD:
1. Wash and soak sago for 4-5 hours. After 4-5 hours, drain the excess water completely and keep it aside. Boil potatoes in a vessel or pressure cooker and peel its skin once cooked. Dry roast peanuts and grind it as a coarse powder along with ginger, garlic and coriander leaves. In a bowl add the boiled potatoes and grounded powder. Add salt and masala powders to it.
2. Mash the potatoes and mix everything well. Add the sago to this mixture and mix well.
3. Take a small portion from this and make it as a ball. Then flatten it by pressing it gently. Shape it as a tikki.
4. Make equal portions and shape it like a vada. Meanwhile heat oil in a kadai for frying. Now, the vadas are ready for frying.
5. Once the oil is hot, put the vada in oil and fry until its golden brown in color. Make sure to fry in low flame. Otherwise the vada will be uncooked inside.
6. Take out from oil once its golden brown in color and place it in a tissue to remove excess oil.
Serve sabudhana vada hot with green chutney or tomato sauce.
INGREDIENTS:
1. Sabudhana/sago- 1 cup.
2. Potato- 1 big.
3. Green chilly-2
4. Ginger- 1 small piece.
5. Garlic- 2-3 pods.
6. Coriander leaves- 1 handful.
7. Peanuts- half cup.
8. Salt- To taste.
9. Cumin powder- 1 tsp.
10. Coriander powder- 1 tsp.
11. Red chilly powder- 1/2 tsp.
12. Oil- For frying
METHOD:
1. Wash and soak sago for 4-5 hours. After 4-5 hours, drain the excess water completely and keep it aside. Boil potatoes in a vessel or pressure cooker and peel its skin once cooked. Dry roast peanuts and grind it as a coarse powder along with ginger, garlic and coriander leaves. In a bowl add the boiled potatoes and grounded powder. Add salt and masala powders to it.
2. Mash the potatoes and mix everything well. Add the sago to this mixture and mix well.
3. Take a small portion from this and make it as a ball. Then flatten it by pressing it gently. Shape it as a tikki.
4. Make equal portions and shape it like a vada. Meanwhile heat oil in a kadai for frying. Now, the vadas are ready for frying.
5. Once the oil is hot, put the vada in oil and fry until its golden brown in color. Make sure to fry in low flame. Otherwise the vada will be uncooked inside.
6. Take out from oil once its golden brown in color and place it in a tissue to remove excess oil.
Serve sabudhana vada hot with green chutney or tomato sauce.
Comments
Post a Comment