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Sabudhana Vada

- submitted by Dahlia on 02-19-2008
(Sago Cutlet, Javarisi Vadai, Chowwary Vada)

Sago (sabudana/Javarisi) - 1 cup 
Potato - 2 (boiled and peeled)
Onion - 1/4 (grated)
Green Chillies - 2 or 3 (minced)
Ginger - a small piece (grated)
Salt - 1 tsp
Cumin seeds - 1 tsp
Peanuts (optional) - 1/4 cup (coarsely powdered)
Curry leaves - 2 strands
Cilantro - 2 strands
Mint leaves - 4 (Optional)
Asaefoetida - a pinch (optional)
Oil - to deep fry
1. Soak the sago in water for at least three hours or overnight. Drain the water after soaking.
2. Peel the boiled potatoes, mash it well and add it to the drained sago. 
3. Add the grated ginger, grated onion, green chillies, peanut powder, cumin seeds, asaefoetida and salt to the above mixture.
4. Finely chop the curry leaves, mint leaves and cilantro and add to the above mixture.
5. Mix everything together. Make small balls out of the mixture, press it with your palms to get the vada shape and keep aside.
6. Heat oil in a deep kadai. When the oil is hot enough deep fry the vadas.
7. Drain the excess oil in paper towel and serve hot with some chutney.

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Comments (6)

Person Chetna   (August 24, 2013)
Never tried this before, but instead of deep frying, how about sautéing it like potato petties or even Better baking in oven?? Has anyone tried it.
Person Dahlia (S.I.R. Author)   (August 24, 2013)
never tried it...
Person chefs master   (April 14, 2013)
Use more potato without water, to conceal the sabudana
Person raji   (April 19, 2012)
i made this today. did not add mint leaves and curry leaves. but it started popping up like in the sweet appam we make. shall send you the image. i pricked it in the middle with fork still it was popping up.

nice it was. my children enjoy the same with sauce, sweet dahi.
Person Dahlia (S.I.R. Author)   (April 19, 2012)
I'm sorry to hear that it was popping. Try frying on medium flame.
Person raji   (April 23, 2012)
ok thanks for the tips.

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