Sunday, December 6, 2015

Sabudana Wada - Sago Fritters

SABUDANA WADA - JAVVARISI VADAI
Our recent pilgrimage to Maharashtra doubled up as a food pilgrimage too as we had the opportunity to savour the most delicious Maharashtrian food. We enjoyed a hot, delicious and sumptuous meal on a highway hotel and were too stuffed to eat the Sabudana Wadas which arrived later. Hence we got them parceled so that we could have them during our tea break. The warmth of the parcel and the flavour that emanated from it were so irresistible, that we found ourselves munching them away as soon as the car took off to continue our journey! The crispy outside and  the soft interior with the unique crunch of peanuts was something out of the world! 
I am posting this recipe to celebrate  Kadkekai Parishe (Annual Groundnut Fair) happening at Bangalore today. I prepared the Wada dough before hand and left it in the refrigerator to set. Later shaped them into Wadas and fried them for the evening tea.
 
 
INGREDIENTS
Sago / Sabudana/ Javvarisi - 2 cups
Potatoes ( Medium size) - 4
Peanuts - 1/2 cup
Onion ( Finely minced ) - 1/4 cup
Green chillies (minced) - 2 tsps.
Ginger (Minced) - 1tsp
Curry leaves ( minced) - 2 tbsps
Salt - 1/4 tsp
Oil - for frying
METHOD
1. Wash and cover sago with water and allow to soak for 2 hours and then drain in a colander.
 
 
2. Pressure cook potatoes and allow them to cool.
3. Blend the peanuts coarsely using a mixer.
4. Peal the potatoes and grate them. Grating helps the Wada dough to have an even texture without any lumps.
5. Squeeze the sago and add it to the grated potatoes.
6. Add the peanuts, minced onion, green chillies, ginger, curry leaves and salt.
 
 
7. Mix all the ingredients together by gently kneading till they come together into a ball. 
8. Rest the Wada dough in the refrigerator.
9. Pinch out lemon size balls from the dough and shape them into Wadas.
 
 
10.Heat oil in a kadai and drop the Wadas gently in hot oil. Splash hot oil carefully on top of the Wadas using the ladle. Allow to cook for some time till the Wadas become stable and then flip to the other side. Cook till the Wadas become golden in colour. Cook them in small batches of threes or fours so that they do not stick together.
11.Remove the Sabudana Wadas using a perforated ladle and drain them on a colander or a tissue paper.
 
 
Enjoy the delicious Sabudana Wadas with mint or coriander chutney.

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