- Rinse the sabudana well. In a wide bowl, soak sabudana in 3 cups of water for about 2-4 hrs. Cover and keep aside in a cool dry place. Using a colander, drain the sabudana completely and let them drain. Alternately spread them on a paper towel to dry out excess moisture. Boil potatoes Allow to cool slightly and while they are still warm, peel the skin off and mash. Keep aside. Roast the peanuts in a heavy pan on medium-low heat stirring intermittently until they are golden and crispy. Transfer them to a plate to cool and then peel the skin off by rubbing between your palms. Crush the roasted peanuts to a coarse consistency using a mortar pestle or food processor. Keep them aside. In a large mixing bowl, add all of the ingredients, boiled mashed potatoes, soaked and well-drained sabudana, coarsely crushed peanuts, rice flour, cumin seeds, salt, sugar, coriander leaves, lemon juice, green chilies. Mix using your hands so everything is well combined like a dough. Divide the dough into equal portions. Shape them round or flatten them like patties Shape the sago patties. Apply some oil to your palms roll the dough portions between your palm to make a smooth ball, and then flatten to shape as patties. Seal and smoothen any cracked edges. Place the vada on a parchment-lined plate. Cook the sabudana vada Heat oil on medium heat in a pan for deep frying the sabudana vada. To fry the vadas, gently slide 2-4 vadas in the hot oil.Fry on medium heat without overcrowding the pan. When one side is lightly golden, turn them over gently. Fry until both sides are golden and crispy. Remove the fried vada using a slotted spoon to drain the oil. Serve hot.
Sago vada
#myrecipe
By Arun Kumar
Mar, 7th
567
Servings
4 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Sabudana
- Potato
- Green chillies
- Peanuts
- Cumin
- Sugar
- Rice flour
- Salt
- Corinader
- Lemon
- Oil
