Sabudana vadas
INGREDIENTS
Sabudana/sago/tapioca pearls - 1/2 cup
Boiled grated potato - 1/2 cup
Peanuts - 1/4 cup
Green chilli - 2
Ginger (grated) - 1 tsp
Himalayan rock salt or plain salt as needed
Coriander leaves - 2 tbsp finely chopped
Fresh lemon juice - 2-3 tsp
Oil for deep frying
INSTRUCTIONS
- Roast peanuts, remove the skin and dry grind it coarsely.
- Pressure cook 1 potato, peel the skin, grate it and keep it ready. We need half a cup of grated potato. If you have excess, you can refrigerate it and use it to make aloo paratha. Wash, peel and grate ginger.
- Use good quality sago. Soak it for 5 hours in double the quantity of water. When you press the sago between your fingers, it should get mushed or check it by tasting it. It should be soft.
- Drain the water completely. Leave it in the strainer for 15 minutes. Then it is ready to use for making vada.
- In a bowl mix together, soaked and drained sago, grated potato, finely chopped coriander leaves, grated ginger, green chillies, peanuts, salt to taste and lemon juice.
- Mix everything well and divide the mixture into 11 equal parts. Make smooth balls and then flatten it to form patties. Dust your hands with kuttu atta to prevent it from sticking to your hands.
- Heat oil in a pan, when it is hot, reduce the heat to medium low and gently drop the prepared vadas into the oil.
- Deep fry both the sides until golden brown. Once done, remove the vadas with a slotted ladle and place it on a colander or paper towel to drain off excess oil.
SOURCE: http://www.padhuskitchen.com/
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