Sabudana vada (sago vada)

Name: Sabudana vada (sago vada)
Total time: 1200 s
Cuisine: Indian
Ingredients: 1 cup sago /javvarisi; 3 - 4 nos potatoes; 1/2 cup peanuts roasted; 1 no green chilli finely chopped; 1 no lemon; 2 tsps cumin powder; 1 handfull coriander leaves; to taste salt; as required oil

Divya Swapna B R @cook_7838056

Today's recipe is a snack its something different from what we usually make, it's Sabudana Vada. Sabudana vada also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It's a great evening snack which is often served with spicy green chutney, tomato ketchup and along with hot chai. In other parts of the country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy outside and soft inside, they simply melt in the mouth leaving the stomach full and the tongue craving for more.
During the monsoon season, it is popular to eat bhajias/pakoras (fried snack) with a cup of tea. So why not try this crispy fried dumplings this season. :)

Divya Swapna B R @cook_7838056

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Ingredients

20 mins

1 cupsago /javvarisi
3 - 4 nospotatoes
1/2 cuppeanuts roasted
1 nogreen chilli finely chopped
1 nolemon
2 tspscumin powder
1 handfullcoriander leaves
to tastesalt
as requiredoil

Saved

Steps

20 mins

1

Soak sago(javvarisi) in water for atleast 3-4 hours and boil potatoes.
2

In a mixie jar add the roasted peanuts and grind it into a coarse powder.
3

Peel and mash the boiled potatoes.
4

In a wide mixing bowl add the mashed potatoes and finely chopped green chilli.
5

Then, add cumin powder and soaked sago after draining the water.
6

Add Peanut powder and coriander leaves.
7

Now, add salt and squeeze the lemon juice.
8

Mix everything well till it form like a dough. Take a small poron of it and roll into a lemon sized ball.
9

Gently flatten it to shape it like patties. Repeat the process for rest of the dough and complete it.
10

Take a kadai and pour required oil for deep frying and heat it. After heating drop the vadas one by one carefully into oil.
11

Deep fry the vadas in batches. Keep flipping them for even frying.
12

Fry the vadas till they turn into golden brown colour. Using a ladle take them off from oil and place them in a tissue paper so that excess oil will be absorbed by the tissue.
13

Serve hot with green chutney or tomato ketchup along with hot hot chai :))