I came across this recipe accidently when I was searching for something else. I had sago (Sabudana) at home for quite some time and was in a dilemma what to prepare with that. Though I knew few recipes using sago , I was lazy to prepare one.
Finally, I ended up in preparing vada with this recipe. Though I was hesistant with the end result.. yet wanted to give a try and see how will that taste ... afterall vada can get over soon some how!!!!!!!!
The end result of the vada was crispy and spicy with a flavour of garam masala and man.. I couldn't resist eating just one. The quantity I used to make the vada yielded me just 10 vada's ... where I could eat few here and carry some to my office too. And no wonder everyone relised it.
Thanks for the book which gave me this idea.
sago - 1 cup (soaked for 3 - 4 hrs, strained)
rice flour - 1/2 cup
grated potato - 1 cup
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
garam masala powder - 1/2 tsp
onion - finely chopped - 1/2 cup
green chillies - 4 (finely chopped)
corriander leaves - a handful (finely chopped)
curry leaves - a handful (finely chopped)
ginger garlic paste - 1 tsp
Oil - to deep fry
- mix sago, rice flour, salt, turmeric, garam masala, ginger garlic paste, red chilli powder, potato, onion, green chillies, curry leaves, corriander leaves and make a dough
- now heat the oil in a pan
- make small dumplings with the dough and pat them lightly.
- drop them into the oil gently and allow that to cook on one side and then turn it on the other side
- make sure that you cook on slow fire as its completely raw and takes time to cook and high heat will make them change the colour but it will leave the vada uncooked.
- serve hot