Best Advice to Cooking Appetizing Sago Vada

Wishing to eat Sago Vada a best restaurant's, but for some reasons are not able to go to restaurants. This site gonna guide you with useful ways on preparing a Sago Vada like a famous chef made.

Sago Vada

We hope you got insight from reading it, now let's go back to sago vada recipe. You can cook sago vada using 10 ingredients and 6 steps. Here is how you do that.

To prepare an unforgettable Sago Vada, below are the components required:

Use 200 gm of sago/ sabudana.
Use of Oil for deep frying.
Provide 2 of boiled potatoes.
Prepare 100 gm of roasted & crushed peanuts.
Prepare 1 tsp of cumin powder.
Prepare 1/2 tsp of ginger paste.
Get 1 of chopped green chili.
Use 1 tsp of finely chopped coriander leaves.
You need of I tsp lemon juice.
Take of Salt as per taste.

After readying the components, next you are good to make your appetizing Sago Vada by following the procedures on this section:

Firstly, in a large bowl take sago and soak with enough water for 4 hours.
Drain the water from the soaked sabudana very well. When properly soaked, the sabudana pearl should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.
Take a large bowl, add soaked sago, potatoes, peanuts, ginger paste, cumin powder, chopped green chili, coriander leaves, and salt. Mix and mash well with your hand.
Make vada with your palm.
Heat oil in a pan for deep-frying, fry both side until golden brown.
Finally, serve sabudana vada hot along with chutney.

Sago or Sabundana or Javvarisi Vada is usually prepared during Navarathri. This is a popular and traditional snack from Maharashtra. Sago vada incorporates the benefits of sago pearls into a delectable crispy snack. Before making the vada''s mix the rice flour in it along wit very finely chopped onions and green chiliies. Sabudana (Sago / Jevvarsi) vada is a famous Vrat Dish in Maharashtra and other Northern parts of India especially for Durga Pooja (Navratri).

Recipe : Sago Vada

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Simple tips to make Sago Vada

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