SABUDHANA / SAGO VADA RECIPE

Sabudhana Vada is made with sabudhana and potato,which is a popular marati fasting snack. A special snack made on the occasion of Navratri, the vadas are very crispy and crunchy. During fasting there are certain restrictions followed in the food preparations. Like for this vada, addition of onion gives good flavor and taste. But during fasting these are avoided. You can add onion to suit your taste.

INGREDIENTS

1.    Sabudhana/ Sago : 1 cup
2.    Potato : 1
3.    Green chillies : 3 – 4
4.    Salt to taste
5.    Oil for deep frying

  

METHOD

1.    Soak sabudhana / sago overnight and drain excess water in the morning. Keep aside to drain for an hour or 2 . Drain off all the water very well.

image source : google

2.    Boil potato, peel it and mash it well.

3.    Mix sabudhana, mashed potato ,finely chopped green chillies and salt in a mixing bowl.

4.    Divide the mixture into equal sized portions. Shape each portion into round and flatten slightly.

5.    Heat oil for deep frying on medium heat. Deep fry the vadas till both sides turns crisp, remove from oil and keep on an absorbent paper to remove excess oil.

6.    Serve hot with chutney or tomato sauce.

 

KADHI RECIPE

Kadhi  is a spicy North Indian  dish whose thick gravy is based on Besan and contains pakodas to which sour yogurt is added to give it little sour taste. A different variety is popular in which often vegetables are also added. It is goes well with boiled rice.

INGREDIENTS 

1.    Sour Curd : 2 cups
2.    Gram flour (besan) : 2 tblsp
3.    Red chilli powder : ½ tsp
4.    Chopped green chilly : 1
5.    Turmeric powder : a pinch
6.    Asafoetida : a pinch
7.    Salt To Taste 

 

To temper

1.    Oil : 2 tsp
2.    Mustard seeds : ¼ tsp
3.    Cumin seeds : 1/4 tsp
4.    Curry leaves : 1 spring

 

METHOD

1.    First you have to make Onion pakodas.(For making onion pakodas ,check my post Onionpakodas ) 

2.    Beat Curd and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, chopped green chilly , salt and 2 cups of water.
3.    Heat oil in a wok and temper with the items given under title “ To temper “ ,Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about few  minutes. Stir occasionally.
4.    Add red chili powder , asafoetida and fried pakodas and again simmer  for 1-2 minutes.
5.    Serve hot with rice.

 

SUGGESTIONS

       You can avoid adding red chilly powder . kadhi can be made using vegetables also, in which the most popular is Tomato kadhi.