Tuesday, October 28, 2014

Sabudana Vada / Sago Vada Recipe / Javvarisi Vadai


Sago(Javvarisi) - 1 cup
Boiled Potato - 1 
Jeera/ fennel seeds - 1 tsp
Peanuts - 1/4 cup
Ginger  - 1/2 tsp 
Green Chilly - 1 
Lemon juice - 1 tsp
Coriander leaves - 1 tbsp
Salt - to taste

The nylon variety sago is not preferable for this vada. Its better to take the bigger variety. Rinse sago well with water and soak sago overnight or for at least 5 hrs with enough water just to immerse it well. Dont add more water as it will become mushy. After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Drain the water and keep aside.
Roast peanuts in low flame till the skin splutters. De skin, grind and keep aside.
Pressure cook  potatoes with skin until soft. When cool remove the skin and mash them well. In a mixing bowl, add soaked sago, peanut powder, boiled and mashed potato, jeera, finely chopped ginger and green chilly, lime juice, coriander leaves and required salt.
Mix the mixture well until it binds together. Take lemon sized ball and flatten them with hands into vadas. Make all the balls ready. Heat oil. Add the sago vadas , carefully flip and cook till golden brown on both sides. Cook in medium flame to avoid burning.
Serve hot plain or with green chutney or tomato sauce....:)
  Recipe courtesy :Mrs Ruchi Nautial

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