Next Previous home

Friday, September 19, 2008

Sago Vada

Sago is an interesting ingredient, but when its boiled they make a sticky gum and working with that sometimes makes us loose our patience. Sago Vada can be stored for upto a weeks time and used for lunch with Rasam.



1. Boil 1 cup of Sago with Water until tender takes about 5 mins.

2. Wash and boil 2 medium Potatoes, skin them and grate/smash them.

3. Add Salt, Red Chilli Powder, Turmeric Powder, Cumin Seeds and finely chopped Curry Leaves.
4. Heat Oil in a large deep Kadai and made small balls and press them, deep fry a few at a time. Too many will become clumsy and spoil the shape.
5. Drain the Oil and place them on Kitchen Tissue so they absord the remaining Oil.

Serve With: Mint Chutney or with Rasam and Rice

11 comments:

Usha said...

Lovely, good one.

Bal said...

I never knew we can make vada's with Sago. Thank you.

Anonymous said...

Good thought.

teja said...

I made this vada they came out nice and crispy, it worked out well with Rasam.

Reka said...

Looks like everyother vada but different ingredients.

Swetha said...

Cooking looks interesting with new dishes every day.

Anonymous said...

Perfectly done, new ideas - great.

vidu said...

I like sago Vadam, should try this too, thank you.

Deepa said...

I have heard of Sago Vadam but vada is new to me

Lavanya said...

looks yummy.......mouth watering !!

Devi Meyyappan said...

the vada looks nice and crispy!.. perfect snack!

Next Previous home
 
Related Posts with Thumbnails