Meena's Taste Mantra

Sabudana Vada | Sago Fritters

Appa's office canteen was worthy of a King! That good in terms of quality and variety. There they used to make really awesome Vadas be it Medu Vada or Sabudana Vada. Once in 6 months Appa gets nostalgic and then takes us to "those days" which is a code for Amma to make something deep fried!

Ingredients:

1 cup Sabudana | Sago Pearls | Tapioca Pearls, soaked

3 Alu | Potato, boiled

2 tblsp Peanut, roasted and roughly crushed

3 Green Chillies, finely chopped

1" Adrak | Ginger, finely chopped

1 tsp Jeera | Cumin Seeds

1 tblsp Fresh Dhania | Coriader Leaves, finely chopped

1 tblsp Lemon Juice

For frying Oil

To taste Salt

Method:

In a mixing bowl add all the ingredients and make a dough.
Make 12 equal portions of the dough.
Make a ball like shape out of one portion, then flatten to make a vada shape. Make vadas out of remaining portion.
In a thick bottom kadhai, heat the oil for frying Sabudana Vadas.
The oil should be hot. Check by putting a small bit of the vada and if it comes up to the surface immediately, the oil is of correct temperature.
Gently add the vadas into the hot oil. Depending upon the size of your kadhai and the quantity of oil you have added, you can fry at one go multiple Sabudana Vadas.
After a minute, gently turn the vadas to the other side. After a minute or till the Sabudana vadas turn a nice golden brown, remove the vadas and place them on tissue paper to absorb excess oil.
Serve hot with Coriander Mint Chutney | Tomato Sauce.

Note:

a. To soak sabudana:
Soak sabudana overnight for best results or atleast for 4 hours. The level of water should be such that it completely covers the sabudana and is 1/4 " above the level of sabudana.
b. You can also shallow fry the sabudana vadas!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.