This is one such recipe which I was longing to try for years after seeing other bloggers photos of Sabudana Vada. I have never tasted this before when I tried and tasted this yesterday, I could find a unique taste in this vada when compared our normal Medu Vada and Masala Vada(Parippu Vada). This delicious and crispy snack from Maharashtra is made during the fasting days of Navratri(Navatri Vrat) since it is made without onion and garlic. It is a popular street food in Maharashtra where it is served with sweetened yogurt. I adapted the recipe from here. Do give it a try and let me know the outcome. Also, please check out my other Navarathiri recipes.
Ingredients:Sago(Javvarisi) - 1 Cup
Peanuts - 1/4 cup
Potato - 1(medium sized)
Rice Flour - 1 tbsp
Green Chilli - 2
Ginger - 1 tbsp(chopped finely)
Coriander leaves - 1 tbsp(Chopped finely)
Salt - as required
Lemon Juice - 2 tsp
Oil - to deep fry
Method:
1. Soak the sago/javvarisi for 3 to 4 hours. The water will be completely absorbed by the sago pearls. If you press the sago between two fingers, the centre of the sago will be soft. Squeeze the excess water from the sago and keep it ready. Dry roast the peanuts for few minutes and allow it to cool completely.
2. Grind the roasted peanuts to a coarse powder. Cook the potato until it is done, peel the skin and mash it well.(I missed to capture this). Now, in a mixing bowl add the soaked sago, powdered peanuts, mashed potato, rice flour, chopped coriander leaves, green chilli, ginger and required salt.
3. Squeeze the lemon juice and combine everything together into a soft dough. Make it into equal sized balls.
4. Form the balls into patties and keep it ready. Heat oil in a kadai and deep fry the patties until it is golden brown.
Serve the crispy vada with sweet yoghurt or tomato sauce. You can serve it with coriander chutney too.
- Fry the vada in the medium flame, so that the inside of the vada cooks well. The vada sticks to each other,so make sure not to over crowd the kadai while frying.
- Don't add any water while making the dough, the moisture from the soaked sago and mashed potato is more than enough.
- Try to use the big sized sago for this recipe and soaking time purely depends on the variety of sago used. I soaked it for 4 hours to get the soft sago. You can soak it overnight too.
- Don't overcook the potato and make it watery. It is enough to cook until the potato is soft.
- Squeeze the sago extremely well before forming the dough, else the dough will be watery and drink more oil.
Happy's Cook - Divya
They looks crispy and yummy Divya...
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