Sago/Sabudana/Sabbaki are all regional names given to tapioca. Mainly vada,khichdi aka porridge,rotti aka pancakes,kheer or payasam is prepared out of it.
Sabudana vada is prepared in many ways. Inspired by Vahrehvah chef Sanjay, I tried out his recipe and it came out really well, though I gave some tweeks to original recipe.
Ingredients:
Sago/Tapioca pearls- 1 cup
Potato-1 grated
Onion-1 finely chopped
Rice flour-3-4 tbsp
Green chillies-2-3 finely chopped
Curry leaves-1-2 sprigs chopped fine
Red chilly powder-1/2 tsp
Chat masala- 1/2 tsp
Salt to taste
Oil to fry
Recipe:
Soak sago/tapioca pearls in water in a wide bowl or plate with just enough water for around 2 hours.
Drain the sago.Keep aside.
Squeeze out the water from grated potato and to it add green chillies,curry leaves,red chilly powder,salt,chat masala and onions and mix well.Do not add any water.Now add drained sago and mix well.
Now add rice flour and mix well so that they can be shaped into dumplings or small flat discs.
Take a small portion of the prepared mixture in palm greased with oil and pat it to form a small flat disc.
Drop them to hot oil and deep fry till golden.Remove them off to kitchen towel and remove excess oil.
Serve hot with any chutney of your choice.
Enjoy
the dish! n don't forget Eat
and Eat little MORE..
:)
Sabudana vada is prepared in many ways. Inspired by Vahrehvah chef Sanjay, I tried out his recipe and it came out really well, though I gave some tweeks to original recipe.
Ingredients:
Sago/Tapioca pearls- 1 cup
Potato-1 grated
Onion-1 finely chopped
Rice flour-3-4 tbsp
Green chillies-2-3 finely chopped
Curry leaves-1-2 sprigs chopped fine
Red chilly powder-1/2 tsp
Chat masala- 1/2 tsp
Salt to taste
Oil to fry
Recipe:
Soak sago/tapioca pearls in water in a wide bowl or plate with just enough water for around 2 hours.
Drain the sago.Keep aside.
Squeeze out the water from grated potato and to it add green chillies,curry leaves,red chilly powder,salt,chat masala and onions and mix well.Do not add any water.Now add drained sago and mix well.
Now add rice flour and mix well so that they can be shaped into dumplings or small flat discs.
Take a small portion of the prepared mixture in palm greased with oil and pat it to form a small flat disc.
Drop them to hot oil and deep fry till golden.Remove them off to kitchen towel and remove excess oil.
Serve hot with any chutney of your choice.
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