Sabudana / Sago / Javvarisi Vadai ~ A guest post for Sumanarthy's Kitchen | Navrathiri Vrat Recipes

When Sumanarthy of Sumanarthy's kitchen asked me to do a guest blog at her space, I did not have any reason to tell no. And when she said that the theme was navratri special, I was super excited since I had wanted to try the sabudana vada that is traditionally made for navrathri vrat / fasting season and what better time than this. The recipe is simple to put together but be sure to use good and fresh sago pearls or else the vada tends to burst when put in hot oil. So why wait, head over to her space for the recipe of this crispy snack.

With this the navarathiri special recipes here @ MCTR for the year 2012 comes to an end.

Updated on 12/10/2012
Re-posting here at MCTR

This makes a super crunchy snack for your tea-time. Crispy outside and soft inside, you can never say no to this. I would suggest eating this fresh out off the kadai as they tend to lose their crunchiness after some time.

~*What U Need*~ Sabudana / Javvarisi / Sago / Tapioca pearls - 1/2 cup Potato - 1, medium Roasted peanuts - 1/4 cup Rice flour - 1 tbsp Green chillies - 2 nos, finely chopped Chopped coriander leaves - 1 tbsp Curry leaves - 1 sprig Cumin seeds - 1/4 teaspoon Salt - to taste Oil - to deep fry

How I Made it:
Wash sago pearls and soak in water for 4 to 6 hours. Drain and set aside. Pressure cook the potato for 2 whistles. Cool, peel the skin and mash well. Peel the skin off the peanuts and blend to a coarse powder.
Take the soaked sago pearls in a mixing bowl along with mashed potato and peanuts. Add rice flour, green chillies, curry leaves, coriander leaves, cumin seeds and salt. Mix well. Make small round patties from the mixture and arrange them in a plate.

Heat oil in a kadai and fry the vadas till golden brown. Drain the excess oil using paper towel.

Serve hot with tea / coffee.

** My Notes:
If the mixture is not binding together, add extra rice flour and mix.

So thats it Folks...
With Love,

Signs off!!!