Sabudana Vada
- By subham
- May 6, 2016
- No Comments
Preparation time:- 3-4 hours soaking Cooking Time:- 30 minutes
Makes:- 10-12 vadas Level of cooking:- Moderate
Sabudana Vada or Sago vada are made during navratri fastings or festivals and you can enjoy this during the monsoon season with hot ginger tea. Sabudana vadas are crunchy from outside and melts in your mouth. It tastes good when eaten fresh.
Ingredients
- Sabudana (Sago)- Soaked in water for 4-6 hours
- Besan (Chickpea flour)- 2 tablespoons
- Rice flour- 1 tablespoon
- Carrots- 1 grated
- Coriander leaves- 1 teaspoon chopped
- Boiled & mashed potatoes- 2
- Spring onions greens- 2 tablespoons chopped
- Onions-1 chopped
- Frozen and thawed spinach- 1 tablespoon
- Green chilli- 1 chopped (Add more or less as per your taste)
- Ginger grated- 1 teaspoon
- Salt- 1 teaspoon or as per taste
- Carom and onion seeds (Ajwain and mangrella)- 1/2 teaspoon
- Garam masala- 1 teaspoon
- Black pepper- 1/4 teaspoon
- Red chilli powder- 1/2 teaspoon
- Turmeric powder- 1/4 teaspoon
- Sugar- 1/2 teaspoon
- Dry mango powder (aamchur)- 1 teaspoon
- Cumin seeds- 1/2 teaspoon
Method
In a mixing bowl add all the vegetables.
Now add all the spices to it.
Add besan and rice flour to it.
Strain the sabudana. Make sure there is not much water in it else it will get soggy. Add soaked sabudana also to the bowl.
Mix all the ingredients with a spoon.
Mix until all the ingredients combine well and make a mixture like a dough.
Now take small portion of vada batter and make a smooth ball of it. Divide the batter into equal portions and make balls.
Now flatten the balls and make long shape vadas. You can shape the vadas as per your choice.
Now heat oil in a fry pan and when it is hot reduce the flame to medium and drop 5-6 vadas in it.
Fry them from both sides on low to medium flame until it turns nice golden brown.
When its done, take it out on a paper towel. Fry the remaining vadas in the same way.
Serve hot with chutney or ketchup.
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