Friday, August 24, 2012

Saboodhana Vada : A quick snack

** Moved from my earlier blog ** 

Motivation comes within they say and it is completely true! I coined my idea of a Cookery blog just yesterday and that was motivating enough for me to try a new dish today - Saboodana / Javvarasi Vada! Bingo, I would say I got through with decent grades :)

Saboodana / Javvarasi Vada
SABUDANA VADA            Prep Time: ~ 2 hours              Cooking Time:15 mts

Ingredients                                        Measure                           Remarks
Saboodana/Javvarasi                           1- 1.5 cups
Potatoes                                            3 medium                            Boiled and mashed
Roasted peanuts                                1 cup                                  Coarsely ground
Green Chillies                                    3-4                                     Finely chopped
Onion                                                1-2 small                            Finely Chopped
Lemon Juice                                      1tablespoon                        U can try Vinegar instead
Oil                                                     Enough  for deep-frying
Salt                                                    To taste
Curry Leaves, Coriander Leaves        To taste                              Finely chopped


Starting Steps, including for the filling:

1. Soak sabudana / javvarasi in enough water for about 2 hours
2. Boil the potatoes and mash them
3. Coarsely grind the peanuts (roast them if it is raw)
4. Finely chop onions, coriander & curry leaves

Steps to prepare vada:

1. Mix together sabudana/javvarasi, mashed potatoes, onion, green chillies, coriander&curry leaves, lemon juice, and salt to taste. Make fine dough of it.
2. In parallel, heat oil in a pan.
3. Take small portions of the dough and flatten it in a round shape (palms of your hands should do. Alternatively you can use Milk cover or banana leaf – just grease some oil before using the dough)
4. Deep fry the vadas; take care not to burn them because sabudana may not become real reddish like the other vadas.
5. Strain the oil by placing the vadas on tissues.
6. Serve hot with any chutney of your choice, preferably little spicy, or any sauces.

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