Tuesday, February 2, 2010

Sabudana vada / Sago / Sagu Fritters / Tapioca Pearls Fritters


Sabudana Vada / Sago / Sagu Fritters / Tapioca pearl Fritters

Hot fritters or bajji or vada with a hot cup of tea or coffee on a cold or rainy evening feels real good. Warms up the insides. Bajjis of any kind though deep fried taste great anytime. My favorite is mirchi bajji. I love the way we can find them on any corner of a street in hyderabad and we dont have to do any preparation ourselves.
Anyways sabudana vadas needs preparation ahead of time, since they need time to soak. So the other day when I knew my friend was coming over, I decided to make and serve with hot coffee :).



Ingredients:

1 cup Sabudana (soak for atleast 3-4 hours)
1 medium sized potato (boiled, peeled and mashed)
1 chopped onion
1 tbsp chopped coriander leaves
1 tsp jeera
1 inch ginger grated
salt to taste
1tsp or more of chilli powder
1/4 cup rice flour
oil for frying

Method:

Soak sabudana for atleast 3-4 hours. Drain the water completly in a strainer or a colander. Boil or bake the potato, peel it and mash it. I baked mine in the microwave. Mix it in with the drained sabudana and add the rice flour. Add the ginger,  jeera, chilli powder, salt, chopped coriander and knead it in well. It dough shouldn't be too watery or too hard. It should be of the consistency that you can make small dough balls and flatten them and they should be able to hold they shape. Deep fry them in the oil till golden brown. You can also shallow fry them if you like.
Enjoy them hot with ketchup or spicy tomato sauce. :)

Tip: When dropping in oil, be careful of oil splattering or sago popping, which can make the oil splatter too. But this shouldn't happen if the sabudana are well soaked and there isn't any extra water in the dough or batter. But if you are scared of this then try shallow frying them.

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