| Author | asini85 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Appetizers | Preparation Time | |
| Ingredient | Potatos | Standing Time |
Recipe of Sabudana vada
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Sago (sabudana) | 2 | Cup |
| Boiled Potatoes | 2 | Numbers |
| Raw Grated Potato | 1 | Numbers |
| Green Chilies | 4-5 | Numbers |
| Ginger | 1 | oz |
| Coriander Leaves | 1/2 | Cup |
| Peanut Powder | 1/2 | Cup |
| Cumin Seeds | 2 | Teaspoons |
| Lemon Juice | 1 | Teaspoons |
| Sugar | 2-3 | Teaspoons |
| Salt | To Taste | |
| Oil Or Ghee | 3-4 | Cup |
Directions
1. Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
2. Mash the boiled potatoes.
3. Make a paste of ginger and chilies in a grinder.
4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water.
6. Make small balls of the mixture and flatten them.
7. Heat some oil or ghee in a pan.
8. Deep fry these vadas till golden brown and crispy.
2. Mash the boiled potatoes.
3. Make a paste of ginger and chilies in a grinder.
4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water.
6. Make small balls of the mixture and flatten them.
7. Heat some oil or ghee in a pan.
8. Deep fry these vadas till golden brown and crispy.
Recipe Tips
Grated raw potato makes the vadas crisp.
Posted Aug 24, 2007
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