I had eaten Sabhudani vada several decades ago. I always wanted to try the same, but for some reason stopped since the vada sucks up so much oil. A few weeks back, for my Daughters birthday which was on Ekadashi I wanted to prepare something which she and a couple of her friends and invitees could eat.
So, I decided to make Sabhudani Vada instead of Sabhudani Khichadi. I was a little bit scared to try this for the first time, but decided to try it anyway. And, anytime you hesitate something always goes wrong. Same thing happened here. I soaked the Sabhudani around 2.00 PM in the afternoon. Even at 6.00 PM a few minutes before the guests were supposed to arrive, the Sabhudani pearls were still hard. So, I put a whole lot of water and microwaved it for 3 minutes. This made the Sabhudani watery. So, made some changes and the Vada’s fried out perfect. So, here are the ingredients and the procedure for the same.
- 1 cup Sabhudani- Sago
- 3 large potatoes – peeled, boiled and grated
- 3 green chillies
- 1/2 cup peanuts finely ground
- 1 inch Ginger
- 1 bunch corainder leaves
- 10 curry leaves
- Salt to taste and oil for frying
- 1/2 cup Channa dal Powder (Besan)
- Soak Sabhudani/Sago for 8-10 hours.
- Grate the boiled potatoes
- Mix all the ingredients along with Besan
- Make sure you can make patties. water your hands so the sabhudani doesn’t stick to your hands.
- Deep fry in medium flame, and drain on paper towels
- Serve immediately
- As I was frying, the sabhudani vada was disappearing.
- It was soft inside, crunchy outside.