This light and firm sabudana vada is not as if it were fun to eat and nibble but moreover a favored fasting nourishment amid fasting days and celebrations like Navratri. This is moreover a simple kid’s nibble that can be served in breakfast or stuffed in their lunch box. Learn how to make firm sago wada with this simple recipe.
Preparation Time: 4 Hours
Cooking Time: 25 minutes
Serves: 4 servings
| Ingredients: |
| 1/2 cup Sabudana (little custard pearls) |
| 2 huge Potatoes, boiled |
| 1/4 cup Peanuts, roasted and coarsely crushed |
| 1 teaspoon Sesame Seeds |
| 1 Green Chilli, deseeded and finely chopped |
| 1/2 teaspoon ground Ginger |
| 1½ tablespoons Coriander Leaves, finely chopped |
| 1/2 teaspoon Cumin Seeds |
| 1/4 teaspoon Garam Masala Powder |
| 1 teaspoon Lemon Juice |
| 1 teaspoon Sugar (optional) |
| Salt |
| Oil |
| 1/3 cup Water (to splash sabudana) |
Directions:
1. Wash sabudana and splash them for 2½ hours in 1/3 cup water.
2. You will take note the measure of the sabudana pearl will increment in a couple of hours.
3. Put them in a strainer, deplete an abundance of water, and keep them aside for 1½ hours. This preparation will make them non-sticky.
4. Peel and grind bubbled potatoes in a huge bowl.
5. Include depleted sabudana, coarsely pulverized peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar and salt.
6. Blend all fixings well and make a delicate batter-like mixture.
7. Partition it into 12 rises to lemon measure parcels. Allow them a circular shape of ball and press a small between your palms and straighten like a pattie. If the blend is sticky, at that point oil your palms with a little sum of oil.
8. Warm oil in a searing container over medium warm for profound broiling. When it is medium hot, gradually slide 3-4 patties in it. When best surface turns light brown, flip them and profound sear until brilliant brown on both sides. Deplete arranged sago vada and exchange them to a plate. Profound fry the remaining vadas. Firm sabudana vadas are prepared; serve them hot with tamarind chutney, hot green chutney and curd.
Tips and Variations:
- If you do not have roasted peanuts, at that point dry broil them in a dish or kadai for 4-5 minutes over medium warm. Blend ceaselessly to broil them equitably. Exchange to a plate, evacuate skin and smash them coarsely utilizing a blended processor or pestle and mortar.
- Make beyond any doubt that the oil is adequately hot something else, the vada may break while singing. How to check whether the oil is adequately hot or not? Drop a little parcel of mixture in oil and if it drifts back to the surface promptly, at that point it is hot sufficient to begin deep-frying.
- Do not blend vada for around 1 miniature after dropping them in oil. Mixing promptly will aggravate them and they may crack.
- Add 1 tablespoon of new or dry ground coconut and 2 tablespoons of rajgira flour for fresh surface and variation.
Taste: Crispy from the exterior and delicate from the inside.
Serving Ideas: Serve sabudana wada as fasting nourishment amid vrats (fasting days) or Navratri days. You can savor this light nibble with green chutney or mint chutney as an evening party snack.
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