“Sabudana- Biscuit Ambado (Vada/ Fritters)” served with Spicy Coriander Leaves~ Curry Leaves~ Coconut Chutney …. Yes you heard it right; it's our very own Biscuit Ambado from GSB Konkani Saraswat Cusine prepared with a twist ie with addition of Sabudana/ Tapioca Pearls to the ground urad batter …. this is my very own concoction of biscuit ambado with addition of sabudana which turned out Crisp- Soft- Spongy ... every bite of these delicious crispy vadas dunked in equally tasty chutney was truly scrumptious ... Yummilicious ....
** Sabudana Biscuit Ambado/ Vada … I have once again gone ahead and created my own concoction of biscuit ambado, this time with the addition of sabudana. Adapting various changes in making of biscuit ambado/ vadas/ fritters is a challenge and thrill for me. My undying quest for new methods and innovations, twist to existing recipe is well known to my family and friends. They keep pulling my legs as to what will be the next on list. And this keeps me going with more enthusiasm.
** Biscuit Ambado needs no introduction to any Indian specially GSB Konkani Saraswat's all over the world. So does Sabudana Vada. But today I made a break through with the addition of these two and it was an excellent combination which yielded in a soft and spongy ambado / vada. I am thrilled with this combo of two ingredients in the making of single dish and very happy to have gone ahead and prepared the same though I had jitters in my tummy. I have prepared many combinations of biscuit ambado with different lentils but this one is absolutely new and my very own.
** I had soaked sabudana to make some payasam and found that accidentally I had added in more than necessary. So I just removed and put some in the fridge for later use and forgot about it till next morning. I had to add something to it and was clearly in no mood for sabudana vada. Sometimes mad ideas crops up in my mind and I just blurted it out to my hubby, who is always encouraging me in my new vague ideas. He is my back bone in all kitchen adventures. He assured me to go ahead. I guess there is no need to write anything more here, Need I ?
** The picture of the Sabudana ~ Biscuit Ambado / Vada's are before you and A picture always says it all. They were simply awesome crispy outside and fluffy ~ spongy inside. This recipe is going to be prepared many more times in my kitchen for sure. Go ahead and prepare this one, I vouch for it, that you will never regret your decision to try it out. Just serve it with some spicy chutney and I am sure there will be demand for more. Please do keep a check on this Blog and give me feed back through mail if you prepare the same. Go ahead, stop worrying and just prepare them and enjoy with your family.
** Here is my own recipe for “Sabudana- Biscuit Ambado (Vada/ Fritters)” ... do try it, its scrumptious ... sure to be loved by all ...
** Ingredients:
Sabudana/ Sago/ Tapioca Pearls : 1 cup (Large sized variety)
Urad Dal/ Black Gram Dal : 1.5 cups.
Hing/ Asafoetida Powder : 1 tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-7 cut into rings (less spicy)
Curry Leaves/ Kadipatta/ Karbevu : 5-8 cut into pieces
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela for deep frying the Ambado/ Vada/ Fritters.
** To Prepare Sabudana/ Sago/ Tapioca Pearls : In a large bowl add sabudana and about 4-5 cups of water. Cover and keep it aside for about 2-3 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. Sabudana should swell properly/ more than double in size and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important.
** Note : You CANNOT add the sabudana directly nor the soaked one immediately as that will not give you the above softness. So I recommend you follow the procedure of soaking and resting period for the sabudana.
** To Prepare Urad Dal : Wash and soak urad dal in plenty of water for 2-3 hrs. Drain, rinse in a colander and keep it aside for the excess water to be completely drained, say for about minimum 30 minutes so that there is absolutely no extra moisture left. It is very important to drain off all excess water from the dal to get a good batter while grinding, so do not skip this step, and do follow all the steps for perfect vadas.
** Grind urad dal to a fine paste by just sprinkling water now and then. The trick in getting good vada lies in making of the paste. It is always better if you can grind it without water. However, if you find this difficult you can sprinkle some water and mix well and grind. Do not at any stage add more than a tsp of water.
** The paste should not be thin or runny. You should get a thick paste or else the ambado/ vada when fried will absorb oil. Remove the paste in a bowl. Add hing powder, salt to taste, curry leaves and green chillies chopped into small pieces. Add in the prepared and kept sabudana and mix well. Check out the picture enclosed in the above collage to enable proper understanding of the batter mixture/ texture.
** Heat plenty of oil in a thick bottomed kadai for deep frying. When the oil reaches smoking point, lower the heat and wait for 3-5 minutes. Add in a pinch of the paste for testing the oil heat, if it forms into a ball and comes up immediately, the oil is hot enough. Keep the heat to medium now and add in a lemon sized balls of paste into the hot oil. Be careful, add gently into the oil so that it does not splutter.
** Frequently dip your hands in water to make balls from paste. This helps in getting round shaped even sized balls and also enables it to slip easily into the oil. However, be careful with water it should just coat you hand and not drip or else it will fall in hot oil and splutter and we do not want that, do we? so plz. keep distance.
** Add about 5-6 ambado's/ Vada's at a time depending off course on the size of the kadai, for even frying of the same, there should be enough space around them. Keep the heat constant, by lowering if too hot and increasing if you find it getting cold. Allow the Vadas/ Ambados/ Fritters to cook in the oil for a few minutes, then keep turning them frequently with a spatula to get crispy and evenly fried vadas/ ambados.
** It will take approximately 5-7 minutes depending upon the size of ambados/ vadas. When they turn crispy and golden remove and keep it on an absorbent paper for the excess oil to drain off. Repeat the procedure with the reaming batter all over again in similar way until all the batter or the required number of vadas has been done.
** Note : You can store the excess batter immediately in an airtight container in fridge and use as and when required within a time frame of about 24 hours, though I suggest preparing them immediately and the fresh ones turn out best and taste good too. However, there are times when we prefer to store, so be it if need be.
** “Sabudana- Biscuit Ambado (Vada/ Fritters)” is done and ready to be served. Always serve any type of fritters/ ambado fresh hot when done. Serve Sabudana- Biscuit Ambado/ Vada/ Fritters with any chutney or sambar of your choice. I served it with Spicy Coriander Leaves- Curry Leaves- Coconut Chutney and it was truly a tasty combo that me and my friends enjoyed. Do try this combo and enjoy with your loved ones and family or when you have guest coming over, sure to be a success party.
** I am sharing a common link to all "Ambado/Vada" recipes along with original link to "Biscut Ambado" recipe below, do browse through in leisure ...
https://gayathrifoodbytes.blogspot.com/search?q=ambado
https://gayathrifoodbytes.blogspot.com/search?q=vada
https://gayathrifoodbytes.blogspot.com/search?q=vada
** Also sharing a common link to all "Chutney" recipes along with link to "Spicy Coriander Leaves- Curry Leaves- Coconut Chutney" recipe below, do browse through in leisure and try them out ...
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