How to Prepare Any-night-of-the-week Sabudana vada recipe / sago vada
Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Sabudana vada recipe / sago vada. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sabudana vada recipe / sago vada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sabudana vada recipe / sago vada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sabudana vada recipe / sago vada is 17 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sabudana vada recipe / sago vada estimated approx 30 minutes.
To begin with this recipe, we must prepare a few components. You can cook Sabudana vada recipe / sago vada using 9 ingredients and 7 steps. Here is how you cook that.
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fasting snack recipe or vrat recipe made with sago pearls or tapioca pearls. it is very popular dish in maharashtrian cuisine, but is equally popular in other near by states too. it is generally served during fasting season as it contains abundance of carbohydrates and glucose.
Ingredients and spices that need to be Take to make Sabudana vada recipe / sago vada:
- 1 cup sabudana / sago / tapioca
- 2 potato / aloo (boiled & mashed)
- 1/2 cup peanuts (roasted & crushed)
- 1/2 tsp ginger paste
- 1 tsp cumin / jeera
- 1 chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1/2 tsp salt
- 1 tsp lemon juice oil for frying
Instructions to make Sabudana vada recipe / sago vada
- Firstly, in a large bowl take 1 cup sabudana and soak with enough water for 3 hours. soaking time varies, so make sure to soak only until sabudana turns soft.
drain off the water and rest for 30 minutes, allowing to drain off the water completely.
now take the soaked sabudana in a large bowl. - Also, add 2 potato and ½ cup peanuts.
additionally, add ½ tsp ginger paste, 1 tsp cumin, 1 chilli, 2 tbsp coriander, 1 tsp lemon juice and ½ tsp salt.
mix and mash well with your hand. this is very important, as you will be squeezing off the water present in sabudana. else there are chances for the water present in sabudana to burst while you deep fry. - Prepare a soft dough. if you are not able to form a dough then add another boiled potato and mash well.
sabudana vada in appe pan:
firstly, heat appe pan and pour ¼ tsp of oil in each mould of appe pan. - Prepare small balls from the prepared sabudana mixture.
place it over appe pan
keeping the flame on low to medium cover and cook for 5 minutes.
make sure to flip over in between until vada is cooked completely and turns golden brown. - Cook for 20 minutes in total, or until sabbaki vada gets cooked completely.
finally, sabudana vada in appe pan is ready to be served. - Deep frying sabudana vada:
firstly, prepare small patties from sabudana mixture.
deep fry the patties in hot oil. or preheat and bake at 180 degree celcius for 30 minutes.
fry on medium flame until they turn golden brown flipping in between. - Drain off over a kitchen towel to remove excess oil.
finally, serve sabudana vada with peanut chutney, lemon pickle, Aloo shev, rajgira ladoo.
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