Sabudana Vada Stuffed with Coconut Chutney Video by Tarla Dalal Video by Tarla Dalal
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Sabudana Vada Stuffed With Coconut Chutney Recipe (Vrat) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
12.00 vadas
Ingredients
For Sabudana Vada Stuffed With Coconut Chutney
1/2 cup sago (sabudana)
1 1/2 cups boiled and boiled and mashed potatoes
1 tbsp finely chopped green chillies
1/2 cup roasted and coarsely crushed peanuts
1/4 cup finely chopped coriander (dhania) , optional
2 tsp lemon juice
2 tsp sugar
1 tsp crushed cumin seeds (jeera)
rock salt (sendha namak) to taste
oil for deep-frying
To Be Blended Into A Thick Dry Coconut Chutney
1/2 cup grated coconut
2 tbsp chopped coriander (dhania) , optional
2 tbsp raw peanuts
1 tsp lemon juice
1 tsp sugar
1 tsp roughly chopped green chillies
rock salt (sendha namak) to taste
1 tbsp water
For Serving
Method
- To make sabudana vada stuffed with coconut chutney, soak the sabudana in a deep bowl with enough water overnight. Drain well.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the sabudana-potato mixture and the coconut chutney into 12 equal portions and keep aside.
- Flatten a portion of the sabudana-potato mixture into a 75 mm. (3") diameter circle and place a portion of the coconut chutney in the centre.
- Bring together the edges in the centre to seal the stuffing and shape it into a round ball and then lightly flatten it. Keep aside.
- Repeat steps 4 and 5 to make 11 more stuffed sabudana vadas.
- Heat the oil in a deep non-stick pan and deep-fry a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the sabudana vada stuffed with coconut chutney immediately with peanut curd chutney.
See step by step images of Sabudana Vada Stuffed with Coconut Chutney, Vrat, Upvas
