Nov 15, 2013

Sabudana vada / Javvarisi vadai

Vada is an important player in south Indian kitchens especially during festival times. Ulunda vada, paruppu vada are the most special among others. I too make these on festival days but not usually otherwise coz there are so many festive days and auspicious days when we make them. I prefer the other versions we make, say moong dal vada, keera/palak vada, javvvarisi /sabudana vada, chickpeas vada and few others.

These vadas are unlike the paruppu vadai and ulunda vadai. They are neither too crispy nor too soft. Following a style of its own this vada has a simple crispy crust to it followed by a slightly chewy and soft texture on the inside. Have to admit they taste perfect when they are hot or atleast warm. They tend to get chewy when they get cold. So out of the fryer they should find comfortable places in serving plates and then out of sight ... I meant into your tummies.

Kids will love this for sure as they look very pretty and appealing. Enjoy making them and enjoy eating them too.

Serves... 2-3 kids
Serve option... Hot with ketchup

This is what u'll need....

Sabudana/Javvarisi - 1 cup(soaked 4-5 hours)
Potatoes - 2 (boiled and peeled)
Green chilly - 1
Coriander leaves - a handful
Curry leaves - a handful
Onion - 1
Oil for frying
Salt to taste

Here is the stir....
  • Soak sabudana till they get soft, say for around 4-5 hrs. I usually soak them very early and leave the bowl in the fridge till preparation time. There are 2 reasons why i do this - one is that I forget if I postpone my thoughts of soaking. So as soon as I decide, I soak it and leave it in the fridge. Secondly if by mistake you leave it long, it gets sour and tends to soak up more oil when frying
  • Wash , boil and peel potatoes. Also cut onions and pull out coriander, curry leaves
  • Stash curry leaves, coriander leaves, chilly and onion into the mixer and give it a quick pulse. We dont want to make a paste, coarse will be fine. Little chunks will help bring out the green flavors in every bite
  • Strain out any water from the soaked sabudana. Leave it in the strainer for a few minutes while you pick other stuff to work
  • Transfer this green mixture to a working bowl. Add boiled potates. Finally mix in the sabudana followed by required salt
  • Mix everything together to blend everything well. At this point it will start looking like a dough
  • Pick out small portions and shape them like vadas. Lay them on a plate and keep it ready for frying
  • Heat oil in a pan and deep fry vadas on medium heat
  • Toss and turn them occasionally to evenly brown on both sides. Remove and drain on paper towels
  • Serve hot with curd-mint chutney or ketchup. Enjoy every bite with a hot cup of tea
  • Dont mash the sabudana too much. Few tiny balls in the final looks very good to see and taste
  • Oil should be on medium heat in the beginning and then you want high heat for a couple of seconds at the end for the perfect color. Dont let it sit on low heat during any time, it soaks up too much oil 
  • Leave the greens a nice coarse texture for the perfect flavor and texture

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