Crispy Sabudana Vada


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A good substitute of potato, those restricted to eat potatoes can try this. I am sure you can't just stop yourself from eating just one.

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Crispy Sabudana Vada recipe - How to make Crispy Sabudana Vada

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 vadas

1/4 cup sago (sabudana) soaked in little water for 2 hours
1 cup saav
1 cup coarsely powdered roasted peanuts
1 cup finely chopped coriander (dhania)
2 tsp cumin seeds (jeera)
1 tbsp oil
3 tsp ginger-green chilli paste
a few curry leaves (kadi patta)
salt to taste
oil for frying
  1. Clean and wash the saav and keep aside.
  2. Heat 1 tbsp oil in a pan and add the cumin seeds.
  3. When the seeds crackle, add the curry leaves and immediately add the washed saav to it and 3 cups of water and mix well.
  4. Add the salt, mix well and cook till the water gets dried up.
  5. Remove from the flame, add the sabudana, coarsely grinded peanuts, coriander, ginger and chilli paste and mix well.
  6. Divide the mixture into 24 equal portions and roll it into circles and press it flat.
  7. Heat the oil in a kadhai and deep fryrn golden brown and crisp.
  8. Drain on an absorbent paper and serve hot with green and sweet red chutney.

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This recipe was contributed by bumpush on 26 Aug 2011

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