Make sabudana vada, ಸಬ್ಬಕ್ಕಿ ವಡೆ, as a side dish for lunch or as a early evening snack with coffee or tea. A nice point about this vada, also known as, among others, sabu vada, sabakki vada, saggubiyyam vadalu, or javvarisi vadai, is that it has sabudana or sago as the main ingredient. It is said to work as a body coolant.
Follow the steps shown in the video to make vadas that remain crispy even after they cool down.
It is also common to make sabudana vada to break fast during the navaratri, dassara or dussehra festival.
A typical sabudana vada recipe uses aloo or potato as one of the key ingredients. Some people dislike this vegetable because it causes gas. The good news is that you can still make sabudana vada without potato. Use chickpea as a substitute for potato.
Not only chickpea adds to the delicious taste of this snack, but also has a number of health benefits. One of them is that it helps control the appetite.
What are the ingredients in the sabudana vada recipe? Sabudana or sago leads the line of items. Chickpea, groundnut, curry leaves, ginger, chili powder are among the other ingredients of this recipe. It's easy to make sabudana vada. Soak the sabudana and chickpea separately. Coarse grind the chickpea in a blender.
Mix all the ingredients to make the dough. Take small portions of the dough, roll them into a ball and flatten them.
Deep fry the flattened balls until both sides are golden brown. Place the fried vadas on a couple of napkin papers to let them absorb oil.
Eat or serve sabudana vadas hot with curd, coconut chutney, or ketchup as a side dish.
Whenever you think of making a sabudana snack, let sabudana vada be one of your top choices. The reason is hot sabudana vadas are crunchy and delicious. What's more, these make a nice companion with hot coffee or tea.
Негізгі бет Crispy Sabudana Vada made without Potato | ತಣ್ಣಗಾದರೂ ಗರಿಗರಿಯಾಗಿರುವ ಸಬ್ಬಕ್ಕಿ ವಡೆ | Easy Snack
Пікірлер