"Sabudana (Tapioca Pearls) Whole Green Moong Sprouts Croquettes with Oats" ... Sabudana Vada is a favorite commonly prepared vada from Maharashtra state enjoyed almost in every home ... I wanted to prepare something different from the regular one's ... a little bit of healthier twist, something that takes the taste to another level ... after some thoughs went ahead and tried my own version with addition of sprouted moong and oats ... tastes awesome served with coconut chutney and tomato ketchup ... try it, sure to be loved by all ... Yummilicious ....
** Almost every foodie from India is sure to have heard of sabudana vada, the famous crispy deep fried snack from Maharashtra State. Like in every home in my home too we love these vada's very much and prepare them quite often especially on Upvas days. However, this time after repeatedly having them over several month I wanted to give it a twist and try out something different, yet on the same lines.
** I had some green moong sprouts, so thought why not give it a try by adding them on in place of groundnuts. For the outer coating I used oats and shaped them into oblong shape instead of round. I named them croquettes as they looked and tasted quite similar to them. In all definitely a wonderful crisp snack that was loved by all my friends who tasted them. We should attempt to give small changes to our regular dishes and make it that much more appealing to all especially children.
** We have festivals lined up all round the year when we have guests, friends, relatives and family dropping in, wanting to enjoy with good food and chats. There is nothing more tempting than having crisp fried snacks to be enjoyed with some hot/ cold beverages as evening tea or serve the same as starters during dinner. Go ahead, try these and enjoy them with your family they are sure to be loved by all. I served with simple coconut chutney, you may chose any you like and yes ketchup as children love it.
** Here is my own recipe for "Sabudana (Tapioca Pearls) Whole Green Moong Sprouts Croquettes with Oats" ... my style ....
** Ingredients :
Sabudana/ Tapioca Pearsl : 1 cup
Sprouted Whole Green Moong/ Gram : 4 cups
Green chillies/ Tarni Mirsanga/ Hari Mirchi : 4- 5 (+/- depending upon individual taste)
Ginger/ Alle'/ Adrak : 1 inch piece.
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
Besan/ Chane peeta/ Bengal Gram Flour : 1 tblsp
Oats : 2 tblsp
Fennel Seeds/ Badisep/ Saunf Powder : ½ tsp
Amchur/ Dry Mango Powder : ¼ tsp
Salt/ Namak/ Meeta : to taste
Extra Oats : 1 cup (for coating the croquettes)
Refined Oil : for deep frying
** In a large bowl wash a few times with water and add one cup of large sized variety of sabudana with addition of about 4-5 cups of water. Cover and keep it aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. Sabudana should swell properly and double in size and look like small white pearls for you to get the best spongy effect.
** Note : Soaking and resting period is very important, so do not skip it. You can not add sabudana directly or the soaked one immediately while preparing any dishes as that will not give you the above softness.
** Similarly for moong sprouts you need to follow the soaking, and letting sprout method which takes about 48 hours. I have given in detail the sprouting method of Whole Green Moong, so will not repeat it here. I will add the link to the Method of the same at the bottom of the recipe. If anyone is not aware of the procedure please follow the link for the same. I have used 4 cups of sprouted whole green moong for this recipe.
** In a food processor crush 4-5 green chillies along with 1 inch ginger piece chopped to small pieces. Now add in 4 cups of sprouted whole green moong taking care to see that there is absolutely no trace of water in it. Grind all to a coarse paste. Remove in a large flat stainless steel bowl.
** Now add in the prepared sabudana to the above and mix well. Add salt to taste, curry leaves also coarsely chopped, Besan, oats, fennel powder (Optional), amchur powder and mix well. Do not add water. Keep mixing the mixture together till it gives you a binding form that can be rolled into balls without crackling up.
** Note : You can prepare and keep this mixture ready in the fridge overnight if you find it easier for preparing them later on. Keeps well for 24 hours.
** Take about 2-3 tblsp of mixture and bind it well giving it the desired shape. You can roll them round and press a bit to prepare round/ heart shaped tikki or into oblong shape for making of croquettes. Prepare them tightly bound without any cracks on surface and keep them ready on a plate (as required for frying).
** Add about ½ - 1 cup of rolled oats in a plate and keep it ready, if need be you can crush it to slightly coarse powder form too. I have kept them as it is. Roll the prepared croquettes on the oats taking care to see that it is evenly coated
** Heat plenty of oil in a thick bottomed kadai to smoking point. Lower the heat to medium, wait for a few minutes, check the temperature of oil, taking care to see that it is not too hot by adding a little bits of oats into the oil, if it gets burnt, its too hot, if it gently rises on top and remains evenly coloured then it’s the right consistency for frying, which should be maintained through out the frying procedure.
** Add in 4-5 pieces of croquettes at a time gently into the hot oil, depending upon the size of kadai. See to it that you do not overcrowd the kadai, there should be enough space round them for even frying, so be careful.
** When the bottom side of the croquettes are browned then flip them over and fry on the top to. You should rotate them equally on to evenly fry till evenly browned by stirring in between for getting crispy browned croquettes. Remove on an absorbent paper for the excess oil to drain off. Prepare the required amount of croquettes in similar manner by following the same method and maintaining the heat constant.
** "Sabudana (Tapioca Pearls) Whole Green Moong Sprouts Croquettes with Oats" is done and ready to be served. Serve the croquettes fresh and hot with any chutney of your choice and some Tomato Ketchup. This is a healthier version of sabudana vada that tastes awesome and was loved by young and old alike in my home, so do give it a try and enjoy them with your family and friends too.
** Sharing a common link below to all “Chutney” recipes shared in the Blog, which includes the coconut chutney shared above too, please browse through and try them out in leisure, there are plenty of choices and they all taste great …
** For the Method of Preparing Sprouts, Please follow the link given below …..
** There are a variety of delicious easy to prepare dishes included in the blog. You can access them using search option or the label section on the left side of the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and enjoy them with your family and friends and give me a feedback if possible. I am sure your family will love them, they are all tried and tested in my kitchen … Thank You ….
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