Sabudana Vada Recipe | Javvarusi Vadai

Sabudana Vada Recipe
Sabudana Vada Recipe
Sabudana Vada/ Javvarusi Vadai / Sago Vadai is such an interesting recipe, I totally love the whole taste of these crisp vadas. Mind you these vadas need to be enjoyed while still warm, once they turn cold they start to lose out their crispyness. Nevertheless this is a great snack for evening tea time and totally different from the usual medhu vada, sambar or curd vada and masala vadas. Although I am not a big fan of javvarusi / sago/ sabudana but I don't mind enjoying them in an occasional payasam I would never want to cook with them otherwise. I think I am changing and not acting predictable these days ;-) off late the ingredients / recipes that are not my preferences have taken over my taste buds ;-) like lemon rice, masala vada, oats and so on. 


Easy Sago Vada Recipe
Easy Sago Vada Recipe




Sabudana Vada Recipe
Sabudana Vada Recipe
SABUDANA VADA RECIPE | JAVVARUSI VADAI 

Recipe Source - Own

Serves -  8 people
Makes - 16 vadas
Prep time - 1 hr for soaking sago & 10 minutes to prepare the base
Cook time - 20 mins the entire batch

Ingredients


Sago/ sabudana/ javvarusi - 1 cup

Potato - 2 large boiled, peeled and mashed
Green chillis - 3 finely chopped
Corriander leaves - 3 tbsp finely chopped
Ginger - 1" piece finely chopped
Lemon juice- juice of 1/2 lime/ lemon
Toasted groundnuts - 1/4 cup skinless
Salt - to taste
Oil - to deep fry

Method


How to make Sabudana Vada
How to make Sabudana Vada

1. In a bowl wash the sago seeds and soak in water until well immersed for 1-2 hours. Once the seeds swell up discard the water by straining them. Set aside in a bowl.

2. In a pressure cooker add the potatoes and enough water to immerse them, pressure cook for 3 whistles or for 10 minutes. Once the pressure settles open the lid and remove the potatoes when its easy to handle remove the skin and mash them.
3. In a kadai toast the skinless groundnuts evenly and let them cool down. Powder them coarsely for few seconds in the mixer. Set aside.
4. Add the potatoes, ginger, green chilli, corriander, groundnut powder, salt and lime juice and mix well check for salt and divide them into 16 portions. 
5. Using your palms shape them into balls and flatten them slightly. 
6. In a wide kadai/ pan heat oil once it is hot add 2-3 vadas at a time and fry them by lowering the heat to medium - low flame and flip sides after 2 minutes. 
7. Using a slotted spoon drain the oil and place on a kitchen towel.
8. Once the entire batch of vadas are fried serve hot and enjoy with your evening cuppa.


Javvarusi Recipes Indian
Javvarusi Recipes Indian
COOKS WISDOM

TIP 1


1. Add very little lemon juice else the lemon juice will to overpowering the vadas.


TIP 2


2. Make sure that the potatoes and the sago are completely drained of water. In case the mixture in too wet add rice flour/ more groundnut powder.


TIP 3


3. The vadas are best when served hot, once they cool down they lose their crispyness.


TIP 4


4. If you soak the sago seeds for too long they tend to break while shaping the vadas.



RELATED RECIPES


SAMBAR VADA

THAYIR VADA
MEDHU VADA
MASALA VADA
SAMOSA
JAVVARUSI BANANA PAYASAM
JAVVARUSI SEMIYA PAYASAM

2 comments:

Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Love,
Priya Ranjit

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