Sabudana vada(Saggu biyyam vada)

Ingredients:

1) Sabudana (Saggu biyyam) = 1Cup
2) Curd = 1/2 Cup (Sour)
3) Rice Flour = 3/4 Cup.
4) Maida = 1/4 Cup.
5) Green Chillies = 6 Pieces.
6) Ginger = Small Piece.
7) Coriander Leaves = 3 Tbl Spoons
8) Cumin Seeds = 1/2 Tea Spoon.
9) Onion = 1 (Big) Chopped.
10) Baking Soda = 1Pinch.
11) Salt = Acc to taste.
12) Oil = For frying.

Method:

1) Soak Sabudana in curd for about 3-4hrs
2) Take a wide bowl add soaked Sabudana and add all the above items except oil
3) Take a pan add Oil for deep fry and heat it
4) Make small balls from the dough prepared in the step 2, take a cover and apply little oil / water to avoid stickiness while pressing these balls gently to flatten the dough to prepare Vada as shown in the figure below,
5) Drop this flattened dough gently in a pan with hot oil
6) Fry on both sides till they turn to golden colour
7) Spread them on tissue paper to remove excess oil
8) Serve with Allam Pachadi / Ridge gourd tomato pachadi

Chitti Garelu / Vada (Urad dal)

Ingredients:

1) Urad  dal (Minapappu Gullu) = 1Cup.
2) Cumin Seeds (Jeelakara) = 1/4 tea spoon.
3) Onions (Vullipayalu) = 1Piece.
4) Ginger (Allamu) = 1/2 Tbl Spoon.
5) Curry Leaves (Karivepaaku) = 1 Spring.
7) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces (Cut into small pieces).
8) Oil = For fry.
9) Salt = Acc to tate.
10) Thick Polythene Sheet or Cover

Method:

1) Soak Urad dal in water for about 6hrs, drain out water completely after soaking.
2) Then wash Urad dal once or twice, drain the water and grind to fine paste.(Preferably wet grinder, to get good & soft batter)
3) Remove batter from grinder to a vessel by adding all the above items except oil.
4) Take a Pan add oil for deep fry and heat it.
5) Take a cover and apply little Oil or Water to avoid stickiness .
7) Take batter approximately of Lemon size and press gently to flatten the batter (in circular shape as shown below) and then make a hole at the center.
8) Drop gently into Pan with hot oil.
9) Fry on both sides till they turn to golden color.
10) Spread them on a tissue paper to remove excess oil.
11) Serve with Coconut Chutney and any home made pickle.

 

Serve them hot for wonderful taste