Sabudana Vada / Fried Dumplings Of Sago
- 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.
Cooking Time : 5-10 Minutes
Yield : 2-3 servings
|4 finely chopped
|2-3 boiled and smashed
|Cumin Seeds / Jeera
|1 cup dry roasted till brown and powdered
|Sabudana / Sago
- Take a bowl and mix all the above mentioned ingredients to form a dough, which will be a little sticky and soft in consistency.
- 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.
- Heat the oil in a frying pan on a medium heat.
- Slowly drop the patties into the frying pan.
- Fry the vada until both sides are golden brown. Remove the vada and place over a paper towel.
- Serve hot with any accompaniment of your choice.