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 one of the pooja days. 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 mins | Serves : 3 
Recipe Category: Snack | Recipe Cuisine: Indian
Javvarisi Vadai, Sabudhava Vada, Sago Vada, Tapioca Pearls vadai, Vadai, North Indian Snacks Javvarisi Vadai/ Sabudhana vada, a delicious deep fried fritters made from the tapioca pearls..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

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. For more snacks recipe, check out here 

Notes:

• When soaking sago, make sure that the water is just enough to cover the sago, if it's more, the sago 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.
  

Continue Reading »

Rasam Vadai | Rasa Vada | Snacks Recipe

Rasam Vadai, an delicious way of eating vadai that are soaked in rasam. When i was working in chennai, one of my collegue brought the home made snacks for his birthday and this rasam vadai was one among them. Most of my team members never had heard about this vadai and that was the first time that they were tasting and literally everyone was amazed by its taste and flavor. Though we make rasam vadai and thayir vadai regularly at our home, that's when i came to know that the rasam vadai was not a common dish to prepare at every house like thayir vadai. I always remember that incident whenever i make rasam vadai. 

This dish is very simple, if you have medhu vadai and rasam, then all you need to do is put together and let it soak for few mins, Tada your rasam vadai is ready. As i already have the recipe for both medhu vada and rasam, here i just gave the link for that. And also i didn't mentioned the quantity of vada and rasam, it's purely up to your choice ,if you want more rasam with your vadai, then add more or else vice versa.

Rasam Vadai

Preparation Time : 20 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Medhu Vada
Rasam
Coriander leaves -few
Ghee - 1 tsp

Procedure

Take all the ingredients , in the rasam add the ghee, mix it well,then dump the vada into it.

Let it sit for 15 to 20 mins and serve with some chopped coriander leaves on top.
Tasty Rasam Vadai is ready.

Notes:

• Rasam should be hot, so the vadai can easily absorb it.
• You can use both hot or left over vadai,it will taste the same.
• If the vadai is hot, then there is no need of soaking for 20 mins in rasam, within few minutes,you can serve.
  

Continue Reading »

Thayir Vadai | Dahi Vada

Thayir Vadai/Dahi vada, a delicious snack made from vada and curd. For diwali and aadi festival, we usually prepare both uluntha vadai and masala vadai along with susiyam in the morning and do poojai before breakfast. After having breakfast with all those vadai and susiyam, everyone in the family got bored of eating the left over vadai as it is, so in the afternoon or in evening, Amma makes this delicious Thayir vada and it would be gone in minutes.

This Thayir vadai recipe is so easy if you have vadai/vada already in hands. Do the basic tempering for curd and let the vada to be soaked in it for a while. That's it, your Thayir Vadai is ready. I have seen many recipes in which the vadas are soaked in hot water before put it in curd for easy soaking, but Amma never did like that and  i simply follow the way she prepared. Give it a rest for 30 mins, it would be well soaked and delicious on each mouthful.

Thayir Vadai

Preparation Time : 3 hrs | Cooking Time : 20 mins | Makes : 4 
Recipe Category: Snacks | Recipe Cuisine: Indian
Thayir Vadai, Curd Vada, Dahi Vada Thayir Vadai/Dahi vada, a delicious snack made from vada and curd.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Urad dal - 1/2 cup
Onion(small) - 1
Green chili - 1 
Curry leaves - few
Salt - to taste
Oil - for frying
*Curd - 1/2 cup
Milk - 1 to 1&1/2 tbsp
Corinder leaves - few
Grated Carrot - 1 tbsp 
To Temper
Oil - 1 tsp
Mustard and urad dal - 1/2 tsp
Asafoetida powder -  a pinch
Curry leaves - few  
* For the give quantity of urad dal, there would be 10-12 vadai, but i have used only 4 vada for thayir vadai and the quantity of curd is only for 4 vadai

Procedure

Soak the urad dal for 2 hrs. In the meantime, chop the onions, chili into small pieces and keep aside. Drain the water from urad dal and add into the mixie/blender jar.

Add ice cold water little by little into urad dal and grind into thick batter. Take the batter in a bowl and add the chopped onions, chilies curry leaves & salt into it.

Mix it well and now the batter is ready to make vada. Heat the oil for deep frying. Deep your hand in water and take a small amount of batter.

Make a hole in the center of the batter with your thumb.

Gently drop into the hot oil and cook on both sides until it becomes crispy and golden brown on both sides. Remove it from oil and put it on tissue paper. Do the same for the remaining batter.

Now let's flavor the curd for thayir vadai, Take the curd, milk, coriander leaves(finely chopped) and salt in a bowl and beat it well until it all blends together. Temper the ingredients listed under "To Temper" in the ingredient list .

Add the tempering into the curd and mix well. Then add the vada into the curd and finally add the grated carrot into it and let it rest for minimum 30 mins before serving.

Tada, Thayir Vadai/Dahi Vada is ready.

Notes:

• Use fresh curd and adding milk helps to avoid curd turning into sour so quickly.
• When you're in cold place, add little less milk and more curd. 
• Also milk helps to soak the vadai well.
• Give a rest time of atleast 30 mins before serving.
• If you prepared this ahead, keep it in refrigerator till use.
• For crunchiness, you can sprinkle some sev on top of the vada while serving. 
  

Continue Reading »