S for Sago-Curd Vada. Yes, that would be for Day 4 of BM #15. To be frank this is from my drafts and was wondering how I missed out on posting this delicious personal favorite of mine.
One of my close friends, Madhavi, who hosts maavantalu, recommended this vada for a party at our place. This has since become our favorite.
Sabudana/Sago/Saggubiyyam 1 cup
Curds/Yogurt 3-4 Tbsp
Rice Flour 1/4 cup
Salt as needed
Green Chillies 2-3 (or as needed)
Ginger 1 inch piece
Curry Leaves few (I didn't use)
Coriander leaves few (I didn't use)
Asafoetida 1/4 tsp
Black Salt / Kala Namak as needed for garnish
Oil for Deep Frying
Method Of Preparation -
Soak Sago in curd and add sufficient water to keep the sago moist. Cover and set aside for 2-3 hrs. (Note that some varieties of sabudana need more soaking time. But the one I used needed no more than 3 hrs).
Coarsely grind the soaked sago, green chillies and ginger without adding water. [You might have to just pulse it in short intervals]. Don't worry if some sago pearls are intact, they would add a crunch to the vada!
Mix in salt, torn curry leaves, finely chopped coriander leaves, asafoetida and rice flour to the coarsely ground sago to make a stiff dough.
Heat oil in a deep frying pan/kadai. Keep the heat to medium.
Pinch 1 1/2 - 2 tablespoons of dough pat them as discs.
Gently slide few of the discs into the hot oil and fry them until they are evenly golden brown on both sides.
Drain them onto kitchen paper towels and sprinkle black salt on them.
Enjoy hot vadas on a rainy day with a cup of tea, if you will!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Preparation Time (Soaking time 3 hrs + frying time 45 min)
Makes about 12-15 Vadas