Tuesday, 17 March 2015

Sabudana Vada

sabudana vada
Here is a simple recipe of sabudana vada with no frills attached and with minimum of ingredients. If you follow the recipe completely, you can make delicious sabudana vada. BTW sabudana vada is a Maharashtrian  food which is mainly eaten in fast. You can make these vadas for Ekadashi or Navratra fasts. I have used sendha salt in this recipe as I made them for Ekadashi fast, you can use common salt if you are not making them in fast.
Recipe of sabudana vada
3/4 cup sabudana (sago)
5 medium sized potatoes
3 green chillies- finely chopped
Sendha salt to taste
Oil to deep fry
1. Wash sabudana under running water. Soak in 'just enough' water in which sabudana is immersed and no
more. Soak for at least 1 & 1/2 hour.
2. Boil, peel, cool and mash potatoes. Add soaked sabudana, salt and green chillies and mix well to form a dough.
3. Pinch a ball from the dough and flatten it between your palms to form a patty or tikki shape called vada. Similarly make rest of the vada from the dough.
4. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is completely hot, add the vada to it. Deep fry till the vadas are reddish brown from both sides. Also fry in batches. Serve hot sabudana vada.
Note: Sabudana vada is fried on high heat. If the oil is not hot enough, your vadas will break in the oil.

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