Saboodana vada
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Saboodana; (sago) |
| ½ | cup | Peanuts roasted; crushed coarsely |
| 1 | Potato boiled; peeled, mashed | |
| 7 | Green chillies crushed; (7 to 8) | |
| 2 | tablespoons | Coriander leaves finely chopped |
| ½ | teaspoon | Cumin seeds |
| Salt to taste | ||
| Oil to deep fry | ||
Directions
Wash sago and drain excess water.
Soak for 1 hour. Loosen and sprinkle ½ cup water.
Keep aside for 2-3 hours. Loosen and remove any lumps.
Add all ingredients exceipt oil. Mix well.
Make pattie shaped rounds (flattish) with moist hands.
Deep fry in hot oil on medium flame.
Turn once and fry other side till light brown, and crisp.
Drain on kitchen paper or rack. Serve hot with tamarind chutney.
Or, you may serve peanut chutney (refer) mixed in curds as a dip.
Making time: 45 minutes (excluding soaking time) Makes: 10 vadas
Shelflife: Best fresh The mixture may be made and kept few hours in advance)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.