Recipe: You can eat this dish of sago not only in fasting but also on normal days.

Date:

Sabudana Vada is eaten more during fasts, but it is very popular as a snack due to its unique taste and crunchiness, which you can enjoy with chutney.

Stuff-

Medium sized Sabudana – 1 cup (150 grams) soaked
Potatoes – 5 (300 grams) boiled
Peanuts – 1/2 cup (100 grams) roasted and coarsely chopped
Green coriander – 2-3 tbsp (finely chopped)]
Rock salt – 1.25 tsp
Green chili – 2 (finely chopped)
Ginger paste – 1 tsp
Black pepper – 8-10 (coarsely chopped)
oil for frying

Method 1 Wash and soak a cup of sago in water for 2 hours, if excess water appears in the sago after soaking, press it a little and take it out.

Boil the potatoes, peel them and mash them finely. Put mashed potatoes in the sabudana and add sandha salt, finely chopped green chilies, ginger paste, chopped black pepper, finely chopped coriander leaves and coarsely chopped peanuts and mix well. The mixture for making vadas is ready.

Heat oil in a pan, remember that the oil should be very hot, put the sago paste in the low hot oil and it will splutter. Make the mixture a little round and prepare the dough from the whole mixture in the same way by kneading it with your palms.

Put the dough in hot oil, put 3-4 vadas in the pan and fry the sago dough by turning it over to golden brown. Delicious sabudana flour is ready. Serve hot Sabudana Vada with green coriander chutney, sweet chutney or tomato sauce and eat it.

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