“Crispy Sabudana- Besan- Methi Vadas” served with Kottambari Palle Gojju (Sweet- Spicy Coriander Leaves Chutney … gave a small twist to the regular sabudana vadas … here I replaced potatoes with besan/ chane peeta along with a few other ingredients and served it with our own Kottambari Palle Gojju from GSB Konkani Saraswat Cuisine and it was an excellent combo … Vadas tastes awesome dunked in this sweet- spicy gojju, try it, sure to crave for more … Yummilicious …
** I have already shared a similar Vadas 9 years back where in I used soaked and ground chana dal (Bengal gram dal) for the recipe. Here I have used besan (chana dal Atta/ Bengal Gram Dal flour) along with curds and spices while almost most of the remaining recipe remains the same. This is a faster method of preparing the vadas in case you have forgotten to soak the ingredients, so try it, turns out crisp.
** Here is my recipe for “Crispy Sabudana- Besan- Methi Vadas” …
** Ingredients:
Sabudana/ Tapioca Pearls :1 cup
Besan/ Chane Peeta/ Chana Dal Atta/ Bengal Gram Flour : ½ cup
Roasted Groundnut/ Peanut/ Shengdana/ Kadlo coarse powder : ½ cup
Fresh Methi/ Fenugreek Leaves : ½ cup
Curds/ Dahi : ½ cup
Ajwain/ Vonvo/ Ovam/ Bishops weed/Carom Seeds : 1 tsp
Red Chilly Flakes : 2 tblsp
Green Chilly/ Tarni Mirsaga/ Hari Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Adrak/ Alle’/ Ginger : 1 inch piece
Hing/ Asafoetida Powder : ½ - 1 ts[
Salt/ Namak/ Meeta : to taste
** Plenty of Oil for deep frying the Vadas
** Preparing Sabudana/ Tapioca Pearls : Wash and soak large size variety of sabudana/ tapioca pearls in a large bowl adding water in ratio 1:1 and leave it covered overnight or for 6- 8 hours. Now you can use it in preparation of vadas. You can prepare this in advance and keep it in the fridge and use as and when necessary. It remains good for 2-3 days. In case you do not have time or forgot to do so soak the sabudana in double quantity of water (1:2) and leave aside covered for about 1 hour, then drain of the water completely by putting it in a colander and it is now ready to be prepared. Sabudana should swell properly and look like small white pearls to get best spongy effect. So soaking and resting period is very important, so kindly do not skip it.
** For Methi Leaves : Choose fresh green tender methi (fenugreek) leaves for preparing any dishes. Pick and clean the methi leaves, discarding the stems. We need to add only the leaves for preparing of Vadas. Wash well, strain off excess water, and then chop them fine and keep it ready aside.
** Note : You can apply a little bit of salt to methi leaves, rub it all over, leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow it as I believe that it should be consumed as it is for its medicinal and health properties. You may choose any method.
** For Method of Coarsely powdered Groundnuts/ Kadlo/ Peanuts/ Shengdana : I always roast 500 gms of the same in Microwave, let cool, then crush it to coarse powder after peeling off as much outer skin as possible. I store this in an airtight container in the fridge and use as and when necessary, falls handy, you may do so freshly.
** Add green chillies, curry leaves, ajwain, hing, ginger into a mixer grinder and grind to a coarse paste WITHOUT adding water or you can also crush them on pestle/ stone if desired or your can just chop them fine too. Remove and add this into a wide roti kneading bowl along with the chopped methi leaves, soaked sabudana, curds, salt to taste, red chilly flakes, half quantity of the besan and mix well. Now add the remaining besan little by little while you keep mixing till you get a smooth tight dough. Lastly apply a little bit of oil all over the dough, cover with a tight lid and keep it aside for 5-10 minutes.
** Note : I have not added any water to the above mixture, however if you find it necessary you may sprinkle little by little as you keep mixing to avoid excess addition. Keep it aside covered and check and add if necessary only.
** For Deep Frying Vadas : Heat sufficient oil for deep frying in a thick bottomed kadai/ pan tofull heat/ smoking point. Reduce the heat to medium and wait for 5 minutes. Check the temperature by adding a little bit of mixture in hot oil carefully. If the mixture comes up within a few seconds, it means the temperature of oil is perfect. If it takes more time you need to raise the heat for sometime and if it turns brown immediately it means you need to cool down the temperature for a few more minutes. Keep the heat at medium temperature constant throughout frying of the vadas for perfect results.
** Apply a little bit oil/tel to your palms, take a large tablespoon of prepared mixture and roll to a ball and then press it a bit to flatten and prepare tikki shaped vadas. Gently slide into the perfectly heated oil one by one carefully. Do not overcrowd the kadai, there should be enough space left for the vadas to get deep-fried properly. Let it fry for 4-5 minutes. Now gently flip them over with a deep frying ringed spatula and continue to fry them on other side. When slightly browned, keep flipping them often to fry evenly browned and crisp all over. Once they are fried to golden brown remove and keep in an absorbent tissue paper for the excess oil to drain off. Continue with the remaining mixture.
** “Crispy Sabudana- Besan- Methi Vadas” is done and ready to be served. Always serve vadas steaming hot with any chutney of your choice as a snack, for breakfast or during meals along with other dishes. I served these Vadas during meals with “Kottambari Palle Gojju (Sweet- Spicy Coriander Leaves Chutney)”, a delicious gojju from GSB Konkani Saraswat Cuisine and they tasted superb dunked in them. Try it for a change from regular chutney, it tastes awesome and you will crave for more.
** You can serve it with any chutney of your choice too, children love to relish them with tomato ketchup. This is a very easy snack that of which mixture can be prepared even overnight and kept if you have some guests dropping by next day. All you need to do is remove it and shape into vadas and fry them and serve them with a smile along with some stored snacks and tea or any other beverages.
** For “Kottambari Palle Gojju (Sweet- Spicy Coriander Leaves Chutney)” recipe, please follow the link given below ….
** Sharing a common link to all "Chutney" recipes shared in the Blog, you may browse through and try out any ...
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