Tripe S Vadai/Scrumptious Sago Spinach Vadai / How to make Sabudana Palak Vada

Name: Tripe S Vadai/Scrumptious Sago Spinach Vadai / How to make Sabudana Palak Vada
Yield: 10 vadas
Cuisine: Indian
Ingredients: 1 cup Sago/sabudana; 2 Potato medium; 2 tablespoons Rice flour/sama rice flour; 1 cup Spinach; 2-3 Green chilies chopped; 1 Ginger teaspoon, grated; 1/2 teaspoon Amchur; 1/2 teaspoon Pepper; as needed Oil for frying; to taste Salt

Ritu Tangri @cook_11864240

Antonym means opposite, can oppositse go hand in hand. Yes sometimes. Don’t believe me??? Then try this tripe S vadai. Tripe S means scrumptious, sago and spinach vadai.

It is soft and crunchy at the same time. When you take a bite of this, the softness of it pleases your palate and takes you to another world. The crunch in it brings you back to the reality. The softness is imparted by sago and potato while the crunch comes from spinach. It’s a great appetizer as it will tingle your taste buds and you won’t be able to stop at one or two pieces.

Antonym means opposite, can oppositse go hand in hand. Yes sometimes. Don’t believe me??? Then try this tripe S vadai. Tripe S means scrumptious, sago and spinach vadai.

Ritu Tangri @cook_11864240

Antonym means opposite, can oppositse go hand in hand. Yes sometimes. Don’t believe me??? Then try this tripe S vadai. Tripe S means scrumptious, sago and spinach vadai.

Saved

Ingredients

10 vadas

1 cupSago/sabudana
2Potato medium
2 tablespoonsRice flour/sama rice flour
1 cupSpinach
2-3Green chilies chopped
1Ginger teaspoon, grated
1/2 teaspoonAmchur
1/2 teaspoonPepper
as neededOil for frying
to tasteSalt

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Steps

1

Wash and cover sago with water. Soak it for about 3-4 hours. It will swell up and gets pressed on pressing with thumb.
2

Boil, peel and mashed potatoes well.
3

Wash and chop spinach leaves.
4

Take potatoes, sago and spinach in a bowl. Add chopped green chilies and grated ginger followed by spices. Mix everything well, but with soft hands so that sabudana pearls do not get crushed too much.
5

Heat oil in a wok to medium high.
6

Grease your hands. Take lemon sized mixture on your hand. Roll it and flatten it to give it a disc shape by putting light pressure of your palms.
7

Slide into the hot oil and reduce heat a little bit. When it gets a golden brown colour, flip the side. Fry on the other side as well.
8

Drain on the tissue paper to remove excess oil and serve hot with chutney.
9

A cup of tea along with it, is not a baad option

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Cooksnaps

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Ritu Tangri @cook_11864240

on February 23, 2018 06:59

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