Resting time 4 hours

Preparation time 15 minutes

Cooking time 20 minutes

Total time 4 hours 35 minutes

Servings 4 people

Type of Recipe: Fasting

Author: Asmi Kadam

Ingredients:

·      1 cup sago/tapioca pearls (sabudana)

·      ½ cup peanuts

·      3 to 4 chili

·      3 to 4  boil potatoes

·      1 teaspoon cumin seeds

·      Salt

For Chutney:

Ø 1 cup Grated coconut

Ø 1 tablespoons roasted peanuts

Ø ½ teaspoon cumin

Ø 1 to 2 chilie

Ø Salt

Ø Water

 

Method:

Wash the sago twice. Then Soak the sago at least for 4 hours. Use one glass of water to soak one cup of Sago. Soak till Sago became soft and fluffy.

For making chutney, grind all the ingredients of chutney with little water in the mixture. Transfer the chutney into the bowl. Keep it aside.

 

Now heat a pan on medium flame and roast the peanuts till crunchy.

 

Switch off the flame, wait till peanuts turns normal in temperature. Then, remove the skin of peanuts. Crush the roasted peanuts in mortar and pastel. Do not over crush. Remove the crushed peanuts and add the 2 chilies in mortar and pastel. Crush the chilies and make a thick paste.

 

Once sago get soft, take in the one bowl and add boil smashed potatoes, grated chilies, cumin, crushed peanuts and salt as per the taste. Mix well. Knit the dough softly. Keep aside.

 

Now heat a vessel on a medium flame. Add oil for deep frying. 

 

Make a balls of Sago dough as per the size you want. Press the balls on the palm. Make a flat Vadas of dough.

 

Once oil is heated, drop the Vadas into the oil. Fry the Vadas on medium flame. Fry from both the sides till become golden brown and crunchy.

 

 

Serve hot this Sabudana vada with chutney.

Thanks.

Have a great day.

 

Note:

As I mentioned above, this recipe is for fasting.

If you want to prepare this recipe in any days you can also add the red chili powder, chopped coriander into the Sago dough and also serve with the normal coconut chutney or tomato ketchup.