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
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
No comments:
Post a Comment