Introduction:
Sabudana is used in Indian cooking, especially in Maharashtra as a light-meal choice for for all fasting days. Sabudana vadas are crunchy and simply melts in the mouth. It leaves the stomach full while the tongue craves for more.
Ingredients:
One cup sabudana
1 Potato boiled and mashed
1 tsp Cumin seeds
2 tsp Varai
2 Green Chillies crushed
Pinch of baking soda
Salt to taste
Coriander Leaves
1/2 cup Roasted peanut powder
Method
Rinse the sabudana 2 to 3 times and soak in water for 1 hour. After 1 hour drain the water, cover and keep it overnight or for atleast
4 to 6 hours.
Mix together sabudana, cumin seeds, peanut powder, mashed potato, baking soda, salt, coriander leaves, varai, green chillies in a
mixing bowl. Mix thoroughly. Add few drops of water if required.
Divide into sixteen small sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown.
Serve hot with chutney, yogurt or tomato sauce.
Sabudana is used in Indian cooking, especially in Maharashtra as a light-meal choice for for all fasting days. Sabudana vadas are crunchy and simply melts in the mouth. It leaves the stomach full while the tongue craves for more.
Ingredients:
One cup sabudana
1 Potato boiled and mashed
1 tsp Cumin seeds
2 tsp Varai
2 Green Chillies crushed
Pinch of baking soda
Salt to taste
Coriander Leaves
1/2 cup Roasted peanut powder
Method
Rinse the sabudana 2 to 3 times and soak in water for 1 hour. After 1 hour drain the water, cover and keep it overnight or for atleast
4 to 6 hours.
Mix together sabudana, cumin seeds, peanut powder, mashed potato, baking soda, salt, coriander leaves, varai, green chillies in a
mixing bowl. Mix thoroughly. Add few drops of water if required.
Divide into sixteen small sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown.
Serve hot with chutney, yogurt or tomato sauce.
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