Sunday, 1 March 2015


Sabudana Vada (Sago/Tapioca Vada)


Sago/Tapioca/Sabudana                                - 1 cup
Potato                                                            - 1 cup boiled and mashed
Green Chili                                                    - 2 finely chopped
Coriander leaves                                            - 2 tbsp finely chopped
Amchoor                                                       - 1/2 tspoon
Hing                                                              - a pinch
Garam Masala                                               - 1/2 tspoon
Salt                                                                - to taste


While choosing the sabudana go for medium size sabudana.
Rinse sabudana very well with water and soak them for half an hour and take out the water.
Keep the sabudana overnight or for at-least 5 hrs with sprinkle of water. Don't add more water as it will become mushy. Sprinkle little water if you feel its very dry. This is very important while making any Sabudana Dish.
In a deep mixing bowl - add sabudana,mashed potato, green chili, coriander leaves, dry masalas and salt.

Mash the mixture well until it forms a dough consistency. If you feel the dough is very mushy and forming Vadas are not easy add 1-2 tspoon of rice flour.
Take lemon sized ball and shape them into flat Vadas.

Now heat oil in a Karahi, place Vadas to fry, carefully turn over and cook till golden brown on both sides.

Fry in medium flame to let the Vadas cook from inside and avoid burning. Also do not fry for very long time to avoid making the Vadas bitter.
Serve hot with your choice of Chutneys.

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