src='https://mylivechat.com/chatinline.aspx?hccid=19036553' type='text/javascript'/>
$

Sunday, February 1, 2015

Sabu Dana Vada - (Topiaco Pearl Fritters) -Best Break Fast and lunch Box Dish

Sabudana vada is traditional dish of Maharastra(Western India) Best snack cum Break fast cum Lunch Box Item 

Ingradients 



1 cup sabudana/ tapioca pearls
3 to 4 medium potatoes/aloo
½ cup corsely crushed peanuts/mungphali
1 tsp cumin seeds/jeera (optional)
1-2 green chillies finely chopped
1 tsp finely chopped ginger/adrak
2 tsp lime juice (optional)
few chopped coriander leaves/dhania (optional)
1.5 tsp sugar or as required (optional)
3 tbsp Rice Flour (optional)
Rock salt or sendha namak -  You could use regular salt.
oil for frying

Method 


Soak the sabudana or sago in water for 4-  5 hours at least or overnight. I soaked the sago overnight and in the morning they had become very soft.


Drain of all the water completely from the soaked sabudana.

Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and sabudana together.
On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.

Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.


Alternatively ,You can use Rice Flour instead of Corsely grind Peanuts

Now take some portion of the mixture in your hands and shape them into flat round vadas or patties. Do this till all the mixture is utilized.


















Deep fry the sabudana vadas till golden brown. Serve sabudana vada with green chutney or Chilli Sauce or Tomoto Sauce.


NOTES





1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago.

2. The water needs to be drained well. Use a seive or a colander to drain the water. The sabudana vada mixture is dry. If there is moisture in the mixture, then you won't get a proper shape of the sabudana vadas and they will become soggy from inside.

3. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil, making the sabudana vadas loaded with oil.

4. If you want the sabudana vadas to be crisp from outside, you need to brown them a little more.