Sabudana Vada/Sago Vada

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Hi buddies happy weekend. This sunday my lunch was a traditional south Indian meal of rice, fry, dal with besan laddu. So for sunday brunch I have prepared sabudana vada that was best enjoyed for this cloudy weather.

                   







Sabudana/Saago - 1 cup(Soaked)

Groundnut Powder - 1/2 cup

Potatoes - 2 cups(Boiled and mashed)

Green chillies - 3(shortly sliced)

Cumin Seeds - 1 teaspoons

Salt - as per taste (can use normal salt too)

Lemon juice - 1 teaspoon



Method:
  1. Soak sabudana overnight or 5 to 6 hours (tip: first wash the sabudana and drain the water then just add a little water like 1/4th glass ore few spoons and keep the vessel closed with a lid, if u observe sabudana puffs like thermocoles and will be non sticky. If we soak in full water then it will be sticky n more soft)
  2. Take a bowl, mix mashed potatoes, green chillies, salt, cumin seeds, lemon juice and make 8 lemon sized balls.
  3. Flaten the sabudana balls like patties.

    4. Now take a kadai and heat the oil for deep frying, when oil is hot and piping deep fry the vada till golden brown, Serve hot.


Sending this recipe to event  Lets Brunch on Sundays hosting by priya of Priya's Versatile Recipes


                                                 






                                




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