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Sabudana Vada |Tikki

Sabudana Vada |Tikki

First time I had sabudana vada was at a friend's place and liked it very much, though I wanted make these vada but never really did. My friend has shared with me these vada recipe long back and after Pari post of same it was quite tempting and I end up making my own.  I followed little of my friend's recipe, some of Pari's and came up with my own version; also instead of deep frying I used shallow fry method and it did tasted equally good and little less guilt;) 
Since I made these during weekend late evening, the picture didn't do real justices to these yummy tikkis. 


Makes 12 medium size tikki's
Ingredients:

Sabudana/Sago - 1/2 [ it becomes 1 cup after soaking]
Boiled Potato - 1 Large [ I used red potato]
Peanuts - 1/3 Cup [Roasted and Crushed]
Green Chillies -  2-3
Cilantro - 2 tbsp chopped
Singhada/Water Chestnut Flour - 1 tbsp [optional]
Flaxseeds Powder - 1 tbsp [optional]
Sugar - 1/4 tsp
Cumin Seeds - 1/2 tsp
Rock Salt/ Kala Namak -1/2 tsp [optional]
Salt - to taste
Oil - 2-3 tbsp


Method:

1. Wash and soak sago overnight or for 4-5 hours ( the water should just cover the sago).

2. Drain the water and squeeze sago to remove excess water, peel n mash the potato.  Add all the ingredients with sago except oil.   


3. Mix well everything and divide in equal portions and make firm tikkis, smooth the edges.  If required grease hands with oil to make proper tikkis.


4. Heat oil in a pan and shallow fry tikkis until golden brown both sides on medium flame (you can also deep fried the vada).  


Remove in kitchen towel and serve with any chutney or sauce.  I served with green chutney, shall post the chutney recipe some time.  


It makes a great tea time snack, and wonderful way to please your guests :)


51 comments:

  1. Sabudana patties looks crispy and delicous..love to have them for my evening snack..

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  2. These look too tempting!!
    Prathima Rao
    Prats Corner

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  3. Oh this looks so delicious!! Perfectly done and am totally craving these now :)


    US Masala

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  4. Loved your idea of shallow frying...Liked these low fat vadas.

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  5. perfectly done dear..looks delicious.

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  6. I like that you shallow fried these. They look amazing. Your chutney look so good too! Can't wait to check out that recipe.

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  7. I love this sabudana vada....so gooooooood :))

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  8. Loved ur version, better than fried version.

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  9. Sabudana vada looks delicious and perfect.

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  10. Feel like having some sabudana vadas, they looks super prefect and inviting..

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  11. BELIEVE IT OR NOT, AM SUCH A FAN FOR THIS VADA, UR'S LOOK VERY CRISPY AND PERFECTLY MADE.

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  12. Sooo inviting and looks crunchy and crsipy..I want that plate..:) Nice priti

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  13. Wow!! superb..crispy and tempting..

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  14. I have tasted once and liked it. It really tempt me these vadas!

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  15. This looks Delicious !!! I have got an award from you. Please come by and collect it. :-)

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  16. My fav, Preethi looks so perfect:)

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  17. they look so perfect and so delicious..spicy and yumm..

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  18. Nice idea to fry on tawa,have to try this,for the climate at present now ;)

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  19. hey Priti, its a wonderful recipe...i'm really fond of cooking and eating new-new dishes, till now i used to make only "sabudana ki khichdi" but now i'v come to know a different recipe, will surely try out.. :)

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  20. you shallow fried them? interesting. Will try it next time. Thanks!

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  21. Thank You ladies for your sweet words :)

    @Shanavi ...dear I BELIEVE YOU .:)

    @Shena ..thanks a lot for sharing the award with me.

    @Prerana ...glad you that visited my place ....and liked these vada :)

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  22. Looks perfect and yummy, I too have prepared this but slightly differs from yours...

    http://treatntrick.blogspot.com

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  23. My neighbour makes it so yummy and i wanted to try this on my own for a long time.Frying in tawa is a guilt free one.yummy tikkis

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  24. wow...nice vadas with coffee...tempting....lovely pics....

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  25. looks very nice! give it to me with some chai:)

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  26. Was thinking to make this today...but forgot to soak sabudana...so left for tomorrow....vada looks extremely yum...

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  27. Looks so tasty and inviting..Like the idea of pan fried.

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  28. nice recipe..looks so perfect n yumm!!

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  29. Sabudana vada looks so crispy and tempting.I love it!

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  30. Hi,

    I have left an award for you in my blog

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  31. The first time tried it was failure, after which i never dared to try...urs look good!

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  32. Please collect the awards and a tag from my blog at Rain of Awards and a Tag.

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  33. ho wonderful and yummy vadas :) U have very tempting space and glad to follow u :)

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  34. Wat a delicious n crispy vada..thanx dear for sharing..
    Tasty appetite

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  35. Lovely, delicious great. Must make some soon.

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  36. you have a fantastic site...me loving u priti...me became ur fan

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  37. Priti, all you dishes look very tempting when I land on your page that i randomly clicked on this and aren't these delicious - I must make them, but usually shy away since they do guzzle oil! is there a way to prevent them from getting so oily - you know urad vadais etc can be fried but come out pretty dry depending on how you've ground the batter... if you have any suggestions, tricks, please let me know

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  38. sabu vada looks tempting ..lovely blog..its so organised looks like .com site

    http://womensera2008.blogspot.com/2011/03/event-announcement-c-for-colourful.html

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  39. @Sweethome ...thanks for sharing the award with me :)

    @ananda ...I hope you try it now :)

    @Ila ..thanks dear ...glad that you liked it.

    @Now Serving ...thanks dear for your sweet words ...well I have sometime the problem too ...the deep fried stuffed becomes very oily and there are few things we have to take care
    1. While grinding the urad dal make sure you don't add water or only little water. As having excess water in the batter cause vadas to drink more oil then required.

    2. Grind the dal to proper consistency....batter will be fluffy if grind properly.

    3. If am making vadas in large batch then I add salt in batter in small batches say if am frying 5-6 vadas at a time then I add salt only to that amount of batter and fry it ..this way we can prevent the salt from oozing water and making the batter watery.

    4. Oil temperature also plays a role, make sure the oil is heated at right temp, test by dropping a small amount of batter and if it's floats on oil within few seconds then the temp is right, the batter/vada should not sink on bottom of kadai/pan.

    5. If the batter is little watery add 1-2 tbsp of rice flour, mix well and made vada this helps it from soaking oil.

    Hope this helps you ...if you have any other doubt feel free to ask and sorry for the late reply...:)

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  40. thanks dear - Urad vadais come well - it was the saboodaana vadas that I've tasted anywhere that are usually very oily - I think using a little oil in a shallow skillet like you have is a good idea - :)) Priya

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  41. @Now Serving ....hmm ohkie for sabudana vada, it's again the amount of potato is used and there should be no water in potato nor any other ingredients. Oil temperature again plays a role ....as said before once the vada dropped in oil within seconds it has to float and cook in medium flame. Well dear I never really had this problem ..if I have come to know anything in future will update you.

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  42. crispy and yummy looking vada...nice recipe..love to have a few right now.

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