30/06/2013

Sabudana Vada / Fried Dumplings Of Sago

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Very delicious snack. The crunchy peanuts makes it more tasty. It is well known for it's texture and is crunchy outside and puffy inside. It is gluten free recipe. Everybody can enjoy the awesome taste of this recipe. My favorite snack.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 4 as mine are not very spicy.
  • Optional - Can use baking soda and rice flour.
  • The sago should be soaked well for it is fried.
  • Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey.
  • Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours.
  • If the dough is very sticky and if it sticks to your hands then either dust your hands with rice flour or apply little oil on both your palms.
  • Refrigerating the dough will help to avoid retention of oil.
  • Frying oil is supposed to be hot else vadas will turn out greasy and may break into pieces while cooking.
  • Sabudana Vada tasted best when they are served hot.
Preparation time : 2-4 Hours

Cooking Time : 5-10 Minutes

Yield : 2-3 servings


Sabudana Vada / Fried Dumplings Of Sago
Sabudana Vada / Fried Dumplings Of Sago 

Ingredients:

Green Chillies4 finely chopped
OilFor frying
Potato2-3 boiled and smashed
Lemon Juice1 tbsp
Cumin Seeds / Jeera1 tbsp
Groundnut1 cup dry roasted till brown and powdered
Saltas needed
Coriander Leaves1/4 cup
Sabudana / Sago1 cup
Wash sago / sabudana 3-4 times and soak with enough water to cover it in a bowl, for about 1 hour. Then drain water and cover the vessel with the lid and allow it to rest for 3-4 hrs. Sabudana grains should be separate and moist.
                                                               

Method :

  1. Take a bowl and mix all the above mentioned ingredients to form a dough, which will be a little sticky and soft in consistency. 
  2. Now take a small portion of a dough and make it into a round flat shape like that of a patties. Repeat for all of them.
  3. Heat the oil in a frying pan on a medium heat.
  4. Slowly drop the patties into the frying pan.
  5. Fry the vada until both sides are golden brown. Remove the vada and place over a paper towel.
  6. Serve hot with any accompaniment of your choice.

3 comments:

  1. Hey Raksha, you have a beautiful blog and that is very beautifully arranged too. One thing special about your blog is your picture and also your blog is pole apart from the traditional niche blogs. You are doing awesome and keep the good work going...

    ReplyDelete
  2. Hi Prashant,

    Thanks for your valuable comment.

    ReplyDelete
  3. Hi! I like your recipes. It was by accident that i came to view your recipes. One of my friend from Goa wants to know how to make KOKKAM PULAO. Can you post the recipe & ingredients required to sathyanaraayanan@gmail.com

    ReplyDelete