Grilled Sabudana Vada

Grilled #Sabudana Vada …nahi it’s not fried. Yes still taste yummy. Please it.

Ingredients:
1 cup sabudana / sago
Water for soaking
5 potatoes boiled and pealed
1/2 cup peanuts roasted, deskinned and coarsely crushed
1 inch ginger finely chopped
2 tsp paste of lemon grass
½ cup coriander leaves finely chopped
1 tsp Black pepper powder
salt to taste
1 tbsp lemon juice

oil for grilling

Method:
In a large bowl, take sabudana, wash in cold water. Drain and keep it aside in closed bowl for at least 4 -5 hours. After 2 hours sprinkle 4 tsp of water on sabudana and cover.
Mash between your fingers and check if they are soaked well.
In a large mixing bowl, take sabudana, mash the boiled potatoes to make perfect vada.
Now add roasted, deskinned and coarsely crushed peanuts.
also add finely chopped ginger, lemon grass paste, lemon juice, black pepper pwd., salt and coriander leaves.
Mash and combine them well with your hand make a dough and prepare small vadas.
Heat the grilling pan add oil then place the vadas cover for 6 mins cook for medium heat. Now remove the cover turn the vadas let it cook on another side. Cook till both sides are golden brown.
Its yummy time now…serve hot with Tamarind dates chutney and coriander peanut chutney.

#Coriander Peanut Chutney
In a blender add 1 bunch of washed coriander leaves, ½ tsp of mint powder, ½ cup of roasted, deskinned peanuts, salt and 2 tsp of lemon juice. (to make it spicy add 1 green chilli) Grind to smooth paste using very little water.
It’s ready to be served. It can be kept in fridge in glass bottle for 1 week.
Note: Always make sure you use a dry spoon to remove the chutney from the jar.

#Tamarind Dates Chutney

Ingredients:

1⁄2 cup tamarind paste

1⁄2 cup dates, deseeded

2 cups water

1⁄2 teaspoon red chili powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon ginger powder

1 teaspoon salt

3⁄4 cup jaggery or 3⁄4 cup brown sugar or 3⁄4 cup sugar

Method:

Place the jaggery, dates and water in a deep boiling pan for about 2 hours.

After the dates become smooth, blend in a mixer till smooth.

Strain and transfer to the pan again.

Add the tamarind paste and seasoning.

Boil till thick enough to coat the back of a spoon thinly.

Cool again.

Store in clean airtight bottles and refrigerate.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

* Here, I have used tamarind paste. But in case you do not have tamarind paste, soak the tamarind in water and extract its paste.

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