Wednesday, 17 October 2012

"Sabudana Vada" or Sago Fritters


"Sabudana" or "Sago" is also known as tapioca pearls.
Sago is made from the starch extracted from the pith (center) of the sago palm stems. The commercial production of sago is in the shape of small globules or pearls.
The health benefits of sabudana (sago) are mainly in the carbohydrates it provides. Also Sabudana is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals. Sago gruel is also great when you're sick because it gives you quick energy and is easy to digest. According to Indian medicine, sago and rice have a cooling effect on the system, hence sago gruel is given if you have excess bile (caused by excess body heat).
Sabudana is extremely low in fat but also low in protein. As it's just starch, other than the carbohydrates, nutrition-wise, sabudana does not contain any minerals or vitamins and has very low amounts of calcium, iron, and fiber. However, you can make up for this by using other ingredients with it, such as milk for making sabudana kheer/payasam/gruel or vegetables and peanuts for making sabudana khichdi.
This Sabudana Vada is a nice crunchy, savoury snack that is yummy to eat, and I normally make it during Navartri / fast days for my lil one.
A slight variation in the look of my vadas, is that I stick a bit of "Sago" on the top of the vadas just before frying to give it that 2 tone effect.
And my daughter loves it that way...!
Makes 10
Ingredients:
Sabudana or Sago or Tapioca pearls - 1/2 cup
Potato - 1 - boiled and peeled
Flour - Rajgir or all purpose - 2 tbsp
Ginger grated - 1 tsp
Green chillies - finely chopped - 1
Lemon juice - 1 tsp
Coriander leaves or Mint leaves -  chopped - 1 tbsp
Salt - 1 tsp

Method:
Soak the Sabudana for 3-4 hrs in a bowl of water with just enough water to cover it.
Adding more water will make it sticky.
Now drain the Sabudana in a sieve or colander to wash off all the white powder and drain it and keep aside for a few hrs. 
If you are short of time you could use it immediately too.
Keep 2 tbsps of Sago aside to stick over the vada just before frying for that extra color effect.
Now combine all the ingredients into a soft dough.
Divide the dough into 10 or 12 equal portions. Shape each portion into a round and flatten slightly.
Now stick a few sago pearls on each vada.
Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
Serve hot with green chutney/Coriander and Mint Chutney.

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