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Hi,
I am Sudha Rao, living in Northwestern suburbs of Chicago, IL with my husband and 9 months old daughter. I learnt this recipe from my husband and it is a great snack for rainy afternoons/evenings.
E-mail : sura0@hotmail.com
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Sabudana Vada
Ingredients
Sabudana (sago grain) - 200 gm
Onion medium sized - 2 (chopped finely)
Ginger - 2 tbsp. (chopped finely)
Green Chilly 6-8 (chopped finely)
Fresh Coconut - 2 tbsp. (cut into small pieces)
Red Chilly powder - 2 tsp.
Cilantro - 2 tbsp. (Chopped finely)
Rice Flour - 1 cup
Oil for deep frying
Method:
- Wash sabudana in water, drain the water and leave it for at least 3 hrs.
- Add onion, ginger, green chilly, coconut, red chilly powder, cilantro and
rice flour. Add water and mix everything to a paste consistency.
- Heat oil in a frying pan, add one tbsp. of heated oil to the paste and mix
well (gives crispy texture after frying).
- Make balls out of the paste and deep fry until it just starts turning golden brown.
- Serve hot with tea/coffee.
Note: The amount of rice flour can be varied depending on how much you need to hold the sabudana grains together.
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