How to Prepare Eating on a Dime Sabudana methi vada

How to Prepare Eating on a Dime Sabudana methi vada Delicious, fresh and tasty.

Sabudana methi vada. Sabudana is a very popular ingredients used during Navratri Celebration to prepare pilaf, fritters and even desserts. How to make Sabudana Vada with Methi (Fenugreek Leaves) It's a very simple straight forward recipe. Sabudana/ Sago: You have to soak the Sabudana for few hours until the pearls volumes in size, looks translucence and softens.

This is a proper authentic maharashtrian sabudana vada recipe which taste too good and is exactly the way they are served in maharashtra.

To make this easy Navratri recipe, you need sabudana, potato, kuttu ka atta, sendha namak, tulsi leaves, and cumin powder.

In this video, Rubal Pupneja, Jr.

You can have Sabudana methi vada using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Sabudana methi vada

1. You need 1 cup of Sabudana/sago.

2. You need 1 cup of Methi leaves chopped.

3. Prepare 2 tbsp of Roasted peanuts.

4. It’s 2 of Boiled potatoes.

5. It’s 1 of Green chilli.

6. Prepare 2 tbsp of Chopped onion.

7. Prepare 1/2 tsp of Red chilli powder.

8. It’s 1 inch of Ginger stick.

9. It’s 2 tbsp of Chopped coriander leaves.

10. Prepare to taste of Salt.

11. You need as needed of Oil for frying.

Sous Chef, Samrat Hotel, New Delhi is demonstrating the easiest way of making Sabudana Tulso Vada recipe that you can also make at home and serve hot with mint chutney and curd.

Now take the soaked sabudana in a large bowl.

Add potato and peanut mix well.

Add cumin seeds, chilli, coriander and salt.

Sabudana methi vada step by step

1. Wash and soak sabudana for 4 hours..

2. .Then drain sabudana completely..

3. To make a powder of roasted peanuts.

4. .Peel potatoes and then mash it.

5. .Add mashed potato along with red chilli powder sabudana,onion green chilli,grated ginger, salt,methi leaves, coriander leaves and mix well..

6. Shape each ball to flat patties of medium thickness..

7. .Heat oil in a pan., deep fry in hot oil until golden in colour.

8. Always cook in medium flame,.drain extra oil in paper napkin.

9. Serve hot.

Mix and mash well with your hand and keep it aside.

Sabudana Vada is equally if not more famous than the sabudana khichadi.

This dish is a traditionally deep fried dish of Maharashtra, and is often served with Green Chutney or curd chutney.

Sabudana vada is usually eating during fasts as its filling and nutritious and is common to eat them for breakfast lunch or dinner during Shravan or navratri.

If water is present in the sabudana then the vada mixture will become sticky and you'll be unable to shape vada.