Triple S Vadai/Scrumptious Sago Spinach Vadai / How to make Sabudana Palak Vada

Triple S Vadai/Scrumptious Sago Spinach Vadai / How to make Sabudana Palak Vada

Antonym means opposite, can oppositse go hand in hand. Yes sometimes. Don’t believe me??? Then try this triple S vadai. Triple S means scrumptious, sago n spinach vadai.

It is soft and crunchy at the same time. When you take a bite of this, the softness of it pleases your palate and takes you to another world. The crunch in it brings you back to the reality. The softness is imparted by sago and potato while the crunch comes from spinach. It’s a great appetizer as it will tingle your taste buds and you won’t be able to stop at one or two pieces.

Sago or sabudana is a fasting food, but that doesn’t limit its use to fasting days only. When such a tempting snack is at hand, why to deprive yourself and your guests on other days too.

sago spinach vada

   recipe of sago spinach vadai


Prep Time:     10 min            Cooking Time:     10 min            No. of Pieces:     10-12

Ingredients

Sago/sabudana1 cup
Potato2, medium
Rice flour/sama rice flour2 tablespoons
Spinach1 cup
Green chilies2-3, chopped
Ginger1 teaspoon, grated
Amchur1/2 teaspoon
Pepper1/2 teaspoon
Saltto taste
Oilfor frying

    Method:

  1. Wash and cover sago with water. Soak it for about 3-4 hours. It will swell up and gets pressed on pressing with thumb.
  2. Boil, peel and mash potatoes well.
  3. Wash and chop spinach leaves.
  4. Take potatoes, sago and spinach in a bowl. Add chopped green chilies and grated ginger followed by spices. Mix everything well, but with soft hands so that sabudana pearls do not get crushed too much.
  5. Heat oil in a wok to medium high.
  6. Grease your hands. Take lemon sized mixture on your hand. Roll it and flatten it to give it a disc shape by putting light pressure of your palms.
  7. Slide into the hot oil and reduce heat a little bit. When it gets a golden brown color, flip the side. Fry on the other side as well.
  8. Drain on the tissue paper to remove excess oil and serve hot with chutney.
  9. A cup of tea along with it, is not a bad option 😉 🙂 .
 

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