S for Sago-Curd Vada. Yes, that would be for Day 4 of BM #15. To be frank this is from my drafts and was wondering how I missed out on posting this delicious personal favorite of mine.
One of my close friends, Madhavi, who hosts maavantalu, recommended this vada for a party at our place. This has since become our favorite.
Ingredients -
Sabudana/Sago/Saggubiyyam 1 cup
Curds/Yogurt 3-4 Tbsp
Rice Flour 1/4 cup
Salt as needed
Green Chillies 2-3 (or as needed)
Ginger 1 inch piece
Curry Leaves few (I didn't use)
Coriander leaves few (I didn't use)
Asafoetida 1/4 tsp
Black Salt / Kala Namak as needed for garnish
Oil for Deep Frying
Method Of Preparation -
Soak Sago in curd and add sufficient water to keep the sago moist. Cover and set aside for 2-3 hrs. (Note that some varieties of sabudana need more soaking time. But the one I used needed no more than 3 hrs).
Coarsely grind the soaked sago, green chillies and ginger without adding water. [You might have to just pulse it in short intervals]. Don't worry if some sago pearls are intact, they would add a crunch to the vada!
Mix in salt, torn curry leaves, finely chopped coriander leaves, asafoetida and rice flour to the coarsely ground sago to make a stiff dough.
Heat oil in a deep frying pan/kadai. Keep the heat to medium.
Pinch 1 1/2 - 2 tablespoons of dough pat them as discs.
Gently slide few of the discs into the hot oil and fry them until they are evenly golden brown on both sides.
Drain them onto kitchen paper towels and sprinkle black salt on them.
Enjoy hot vadas on a rainy day with a cup of tea, if you will!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Preparation Time (Soaking time 3 hrs + frying time 45 min)
Makes about 12-15 Vadas
Posts
Sago fritters look totally appealing, just like sago vadam like I make.., delicious..
Very nice. Sago drinks a lot of oil I was told so I try to stay away from it.
Nice vadas...
this recipe is different than mine...will try this one too.
@Champa,
Surprisingly these vadas didn't consume as much oil as I feared. Maybe addition of curd did the trick, I don't know.
perfect snack for a rainy day along with hot tea,looks crispy and delicious.
Crispy fritters looks fantastic,will give a try soon..
I've been looking for sabudana vada recipe for a long time. Absolutely love the crispiness in your vada. Bookmarking it.
love the look of these!
Lovely crispy fritters!
Yummy ones.I made them once long ago. Title choosi, meeru perugu vadalu chesaremo anukunna saggubiyyam vadaltho.:)
sooooooper inviting fritters..nice presentation
Tasty Appetite
Oh yes I also assumed that you soaked in curds...looks great!
Delicious looking sago fritters.
Wow crispy n yummy snack....
Looks crispy fritters
Vadas look nice.
Crispy and tasty vadais.
Vardhini
CooksJoy
I was very fond of sago..but gave up eating after I recd a mail on how they are made..wonder if it was true..but somehow cant think of eating now.....but the wadas do look v tempting.
vadai looks so crispy
lovely vadas, harini ! First I thought it was baked as the ingredient list didnt contain "oil for frying"..
Then i noted down that this was deep fried.. lovely sago pearls !
Kalyani
Sizzling Tastebuds
Event : Pickles & Preserves Fest + Giveaway
Event : CWS - Oats
lovely vadas, harini ! First I thought it was baked as the ingredient list didnt contain "oil for frying"..
Then i noted down that this was deep fried.. lovely sago pearls !
Kalyani
Sizzling Tastebuds
Event : Pickles & Preserves Fest + Giveaway
Event : CWS - Oats