Sabudana vada-Sago vada (topioca pearls)

Sabudana vada-Sago vada (topioca pearls)

This is a popular fasting recipe. It is very popular in Maharashtra cuisine. It is rich and carbohydrates. It is tasty, spongy vada which will fill your stomach easily.

Ingredients:

sabudana-topioca pearls-1 cup

boiled potato and mashed-2 medium sized

lemon juice 1 teaspoon

sugar 1/2 teaspoon

rock salt as per taste

roasted cumin seeds 1/4 teaspoon 

roasted and crushed peanut 1/2 cup

coriander 2 tablespoon

green chilli1-finely chopped or crushed with ginger

ginger 1 small piece

oil for frying(shallow/deep frying)

Method:

Rinse sabudana properly before soaking. Properly soaked sabudana can be mashed between fingers when pressed.  

Take 3 cups of water to soak 1 cup of sabudana.  Soak for about 2-3 hours. Make sure to drain off water completely and allow to rest for 30 minutes.

Take soaked sabudana, add boiled and mashed potato, roasted and crushed peanut. Add all other ingreints except oil. Mix well with hand.

Now apply oil on hand so it doesn't stick while making vada. Take a plastic/aluminum foil on a flat surface. Divide mixture in small balls. Press and make 2-3 inch round and thick patties.

Take oil in pan and heat it. Add pattie and check. If it is breaking add more boiled potato to  mixture.

Fry till it turns golden yellow. Turn to other side and fry. Fry all vada in this manner and serve with green chutney.

One can use appe patra, put oil and prepare vada with less oil also.

One can shallow fry by putting oil in flat tava and shallow fry on both sides.

Sabudana thalipeeth:

Instead of vada, press the ball and make roti. Take a tava, heat it. drizzle oil and let thalipeeth turn brown on one side then flip it let it cook on another side. If border is breaking with making thalipeeth, soften the border with water.



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