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Thursday, April 8, 2010

saggubiyyam vada (2 ways)

1st way


* Sagoo- 1 cup
* Rice flour- ½ cup
* Curd- 1 cup
* Finely chopped onion- 1
* Green chilli finely chopped-1 table spoon
* Cooking soda- 1 pich
*Salt- to taste.

Method :

Wash sagoo and soak it in the curd for 1hr to 2 hrs.

Add all the ingredients to make a medium tight batter,if required add little water.

Deep fry these pakodas on medium flame. Because there is a chance of becoming black to all the curd items. Your khatta and crispy sagoo vada is ready.

2nd way :

Ingredients :

*1 cup sago (saboodana)

*1/2 cup peanuts roasted, crushed coarsely
*1 potato boiled, peeled, mashed
*7-8 green chillies crushed
*2 tbsp. coriander leaves finely chopped
*1/2 tsp. cumin seeds
*salt to taste
*oil to deep fry

Method :

Wash sago and drain excess water. Soak for 1 hour. Loosen and sprinkle 1/2 cup water.
 Keep aside for 2-3 hours. Loosen and remove any lumps. Add all ingredients exceipt oil. Mix well.

 Make pattie shaped rounds (flattish) with moist hands.Heat oil in a deep frying pan.

 Deep fry on medium flame.  Turn once and fry other side till light brown, and crisp.

 Drain on kitchen paper or rack.

Serve hot with tamarind chutney/sauce


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