Sabudana vada or khichdi are popular during the navratris. DH and I both love both the dishes! During this navratri once I made the traditional fried sabudana vada – it was so good! Heavenly :)! The next time I thought of trying sabudana vada in paniyaram pan as I’d seen on youtube. I was interested in reducing the amount of oil consumed as well as trying a new dish.
- Create the mix for the sabudana vada as you normally and then shaped them into balls. Balls should be a little smaller than the size of the holes in the pan because the vadas are going to puff up.
- Heat the pan on medium flame.
- Drop 1/4 tsp oil in each hole.
- Put one vada in each hole.
- Every minute or so keep turning the vadas, so that they cook on all sides. They will puff up and get a crisp brownish exterior.
They are crispy only as long as you eat them fresh. While they may not be crispy later, they are still very tasty! So try them out and I’m sure you’ll like this new low-fat snack!
Creating the mix for the sabudana vada:
You need:
- Potato – 1
- Sabudana – ~1/2 cup or less
- Chili powder – 1/4 tsp or to taste
- Green chillies (optional)
- Roasted and skinned peanuts (optional)
- Salt – 1/2 tsp or to taste
- Prepare potatoes: Boil one potato and mash it.
- Prepare sabudana: Take around 1/2 cup sabudana and soak it in water. I typically add as much water as required to be around 1” above the surface of sabudana. Soak for around 3-4 hours. Once you see it is puffy, drain the water and put it in a colander to remove all water.
- Mix all the ingredients together.
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