Friday, October 12, 2018

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Javvarisi Vadai/ Sabudhana vada, a delicious deep fried fritters made from the sago pearls.I had tasted this vada from my friend's place during some pooja day. Though i knew about this vada, that was the first time i had tasted , it was way more tastier than expected. Since then it's been in my mind to give a try at home, but somehow it didn't happened until last week. After making the sabudhana sundal & khichdi frequently , now i'm quite confident in soaking the sabundana perfectly without much moisture. That's key to make this vada perfectly, so finally gave it a try on last week for the first time, to my surprise , it turned out so delicious without absorbing so much oil.
Since this vada is mostly being made on vrata/ pooja day in North india, onions  &  rice flour are not used in this vada. But if you're making this as snack for the evening tea, you can add onions as well. Now let's check out how to make this delicious and crispy sabudana vada.

Javvarisi Vadai | Sabudhana Vada | Sago Vada

Preparation Time : 8 hrs | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Javvarisi/Sabudhana/Sago -1/2 cup
Potato -1 (cooked & mashed)
Roasted Peanut - 1/4 cup
Cumin seed - 1/2 tsp
Green chili - 1 
Coriander leaves - handful
Salt - to taste
Oil - for frying.

Procedure
Measure and take the javvarisi in a bowl, wash it well for twice and then add water just enough to cover the javvarisi , cover the bowl with lid and set it aside for overnight.In the next morning, the javvarisi absorb all the water and it's almost doubled in size, also when you press it with fingers, it should be mushy.Add the roasted peanuts into mixie jar and grind them into coarse powder. Add the javvarisi, mashed potatoes and the peanuts in a bowl.Next add the cumin seed, green chili, coriander leaves and salt into it. Mix it all well. If it's too sticky add a couple of tsp of kuttu flour(i didn't use it). Make small balls from the sabudhana mixture.Flatten it like vada. Heat the oil for frying, add the vada.Let it cook in medium flame until it turns golden brown. Drain from the oil and place it on tissue paper.Tasty & cripsy Javvarisi/Sabudhana Vada is ready. Serve it with green chutney or ketchup.
Notes:
  • When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sogo became too soggy. 
  • Cook in medium flame for even cooking.
  • If you haven't make it for vrata days, you can add couple of tsp of rice flour instead of kuttu flour in case it becomes soggy.

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