"Vegetable Sabudana (Tapioca Pearls)~Oats Grilled Tikki (Vada)" served with Coconut~Raw Mango (Ambuli) Chutney" ... For a change tried grilling the vadas on tava grill instead of deep frying ... Healthy option to cut down on oil ... Yummy Yumz ...
** Sabudana / Tapioca pearls as you all know is widely used by not only Indians but also many South Asians countries too. These pearl like white beads are actually derived from a tuber and prepared into round pearls. They are full of starch and many health conscious people avoid them, however, in India, there are many festive days when Indians take to fasting/upwas and this is extensively used during that time. In Maharashtra State, Sabudana Khichdi or Vadas are very famous and almost in every home it is prepared during fasting days specially during Sankashti/Agarika Sankashti. Sankashti comes once in a month while Angarika is that day when particularly it falls on Tuesday. In Konkani Saraswat’s Cuisini Sabudana is famous in the addition of payasams like doodh pak etc. or cooked with water and sugar and enjoyed as gruel. Maha Shivratri is a Hindu festival that is held in great pomp throughout India and is observed by almost all those who have faith in Lord Shiva. Though many people now do not follow traditions/rituals, by and large Shivratri day is observed by maximum people by abstaining from food by many.
** Some people observe the fast strictly by not even taking water or avoiding any solid food, while some have only fruits or milk and some prepare and eat those dishes that are not forbidden for upwas / fasting as per their community habits/rituals. I had prepared Urad-Moong Dal Khotto/Idly which I served with Kesari-Almond Milk and Coconut Raw Mango Chutney. Usually we avoid eating anything in the night except milk or fruits. But I had a few friends dropping by for meeting which was to be held in my office, so I felt being a fasting/upwas day, which is observed by them too, I could try out these Sabudana Vadas with veggies for them. I have actually already posted this recipe before too, it is a fool proof and loved by one and all sort of dish. The recipe remains the same, with minute changes in veggies and the addition of Oats this time as I wanted to cut down on potatoes. The vadas tasted simply awesome and they relished it with the coconut raw mango chutney and were all happy to have a tummy full snack in between the hectic work. Try these out, they are easy and sure to be loved by one and all in your home.
** Some people observe the fast strictly by not even taking water or avoiding any solid food, while some have only fruits or milk and some prepare and eat those dishes that are not forbidden for upwas / fasting as per their community habits/rituals. I had prepared Urad-Moong Dal Khotto/Idly which I served with Kesari-Almond Milk and Coconut Raw Mango Chutney. Usually we avoid eating anything in the night except milk or fruits. But I had a few friends dropping by for meeting which was to be held in my office, so I felt being a fasting/upwas day, which is observed by them too, I could try out these Sabudana Vadas with veggies for them. I have actually already posted this recipe before too, it is a fool proof and loved by one and all sort of dish. The recipe remains the same, with minute changes in veggies and the addition of Oats this time as I wanted to cut down on potatoes. The vadas tasted simply awesome and they relished it with the coconut raw mango chutney and were all happy to have a tummy full snack in between the hectic work. Try these out, they are easy and sure to be loved by one and all in your home.
** Here is my simple method of preparing "Vegetable Sabudana (Tapioca Pearls)~Oats Grilled Tikki (Vada)" ... My Style ....
** Ingredients:
Sabudana / Tapioca Pearls : 1 heaped Cup (Large sized variety)
Potato / Batata / Aloo : 1 large size ( About 150 gms)
Oats : 3 tblsp
Carrot / Gajjar : 1 medium sized.
Fresh Green Peas / Vatana : ½ cup
Green chillies : 6-8 finely chopped (+/- as per individual choice)
Hing / Asafoetida Powder : 1 tblsp
Salt to Taste.
Oil : 1 tblsp
Oil : For deep frying the vadas.
** To Prepare Sabudana / Tapioca Pearls : In a large bowl add one cup of large sized variety of sabudana and add about 4-5 cups of water. Leave this covered 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 look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. 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.
** Prepare the sabudana as mentioned above and keep it ready aside.
** To Cook Potato/Batata/Aloo : Wash and put the potato into a pressure cooker pan along with a cup of water and pressure cook to 3-4 whistles. Leave it aside for 5 mins and when you are able to open the lid do so. The potato should have cooked well. Remove and rinse it under running water for a minute and keep it aside to completely cool. Peel off the skin of the potato and keep it aside ready.
** Roast the oats for a minute or two or micro wave the same for a minute. Remove and grind it to a coarse powder in mixer grinder. Remove and keep this also ready with the other ingredients.
** Cook the green peas or micro wave the same till done and crush them coarsely. See to it that there is no water in it, if so, please strain it off before mashing it up.
** Wash and peel off the outer skin of the carrot and grate it on a medium holed sized grater and keep it also ready aside.
** To prepare the mixture for Vadas : In a wide bowl add in the cooked-peeled potato and mash it well. There should no large sized lumps, but small bits are ok. Now add in the finely chopped green chillies, crushed green peas, grated carrots, salt to taste, hing powder, oats powder and mix well. Now add in the soaked prepared and kept sabudana and and combine well by slightly kneading it.
** Do not add in any water to the above mixture, as the water content in potatoes and carrots is enough for binding of the same. Lastly add in oil and further knead well for a few minutes till when you lift a handful of the mixture you are able to bind it to balling consistency.
** For preparing the Vadas/Tikkies : Remove about 2 tblsp of mixture in hands and roll them it into a smooth ball and then flatten it slightly to make into vadas / tikkies. Prepare a few and keep them ready before you start to deep fry/tava fry them.
** Note : If you are not able to make them into vadas / tikkies and they are sticky. Keep the mixture in the fridge for 30-45 minutes and then try them immediately once you remove it out they become easier for binding. If still you find it difficult, you can add in a tablespoon or two of the oats powder to the mixture. However, if you have seen to it that no water has been touched to the mixture, you will not find it difficult to bind with the above measurement.
** Deep Frying Method : 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 mixture 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 prepared tikkies / vadas into the hot oil one by one.
** Be careful when adding in the tikki, do so by gently leaving it into the oil so that it does not splutter. Add 5-6 vadas at a time depending off course on the size of the kadai, you can add more or less. Keep the heat constant, by lowering if too hot and increasing if you find it getting cold. Do not fry in high heat they will turn soggy, sabudana vadas should be fried in medium to low heat always.
** Allow the Vada to cook in the oil for a few minutes, then keep turning them frequently to get crispy and evenly fried vadas. This will take somewhere between 5-7 minutes depending upon the size of the vada. When they turn crispy and golden, remove and keep it on an absorbent paper for the excess oil to drain off.
** While the frying is going on of one batch, prepare more tikkies and keep them ready to be fried to cut short the time. When the first batch has been done and removed add in the next batch kept ready. Repeat the procedure in similar pattern till all the mixture has been used or till you have fried that much how much is needed. You can put the remaining mixture in a airtight box in fridge and use as and when required. Remains good for 2 days.
** Tava / Grill Tava Frying Method : I fried the tikkies on grilled tava as somehow I did not want to deep fry them today, though I must admit I love deep fries. The procedure of preparing the tikki is the same as given above, but press them slightly thinner than as you would have done for deep fries. Heat either a plain or grilled tawa/tava and brush it with oil.
** When the tava is hot, lower the heat to minimum and place that many tikkis on the tava how much it holds leaving an inch gap between the two. Brush oil all round the tikkis or add in a few drops on top of each tikki/vada and let cook on low heat. If you are using grilled tava, with the back of a flat tumbler, press down each tikki slightly so that you get the grilled effect properly.
** When lightly browned on one side flip over with the help of tongs to cook on the other side too till even browned and done. Once it is cooked and browned, remove and place it on an absorbent paper and continue with the remaining tikki which you have prepared and kept ready. Continue procedure till the required no. of tikki are done, you can keep the remaining mixture in an airtight container in fridge and use later on too. Remains good for 2 days.
** Note : Do not raise the heat unless the tawa has really gone too cold for proper and even cooking of the tikki/vada. If you do so, they will remain undone within and crisp in the exterior only. Also do not keep the tikki too thick if you want to tawa fry on open, sometimes it does not cook well if too thick.
** "Vegetable Sabudana (Tapioca Pearls)~Oats Grilled Tikki (Vada)" is done and ready to be served. Serve them hot as they taste best when served hot with any chutney of your choice or tomato ketchup too. This time as it was for fasting I served them with “Coconut Raw Mango Chutney” and it tasted wonderful. However, on normal days I prefer enjoying them with tomato ketchup as they taste great with them.
** Do try out this variation of Veggies and enjoy them with your family and friends on any day you like to have them. There is absolutely no hard and fast rules for these to be relished only on fasting days, Isn’t It ??? Children enjoy relishing them dunked in ketchup and addition of veggies takes care of making them eat them which they are fussy to otherwise. Oats is also healthy food, so try adding them powdered to dishes to make dishes healthier.
** For the “Coconut Raw Mango Chutney” Recipe, Please follow the link given below ….
** I am sharing a few common links below to “Vadas”, “Sabudana” “Ambado” dishes below, you can use those links were in you will get a full list of many similar dishes posted in my blog before, do try those out if they are to your liking. You can also use the search option for any other requirement or mail me the query too.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in 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 do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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