Monday, April 22, 2013

Sabudana Vada/Javvarisi Vadai

Inspired from here
Sabudana / Javvarisi / Sago / Tapioca* - 1 cup
Potato - 4 small numbers
Peanuts - 1/2 cup
Rice flour - 2 tbspns
Green chilies - 5 nos, finely sliced(adjust according to taste)
Coriander leaves - 2 tbspns, finely chopped
Curry leaves - 2 tbspns, finely chopped
Cumin seeds - 1/2 tsp
Salt - to taste
Oil - for deep frying

* Make sure to use good quality sago/javvarisi for making this vadai. Also make sure the sago is soft before mixing with potato.

Wash Javvarisi in the running water and drain the water properly. Sprinkle 2 tsps of water and cover it. Keep it aside for 4 to 6 hours.
Boil the potatoes. Allow the boiled potatoes to cool well. Mash it well and keep aside.
Dry roast the peanuts and peel off the skins. Put it in a food processor/mixer and make a course powder. Keep it aside.
After 4 hours, take the Javvarisi in a mixing bowl along with the mashed potato and peanuts. Add rice flour, green chilies, curry leaves, coriander leaves, cumin seeds and salt. Mix well. If the mixture is not binding properly, add little extra rice flour. Other wise, Javvarisi will come out separately while frying.
Make small round patties and arrange them in a plate. Heat oil in a kadai. Once it is ready, drop the prepared patties one by one in oil. Fry till the vadais become golden brown in color. Drain the excess oil using the kitchen towel. Serve hot.


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