Starch loaded, bland sago pearls is a quick cooking ingredient. It’s versatility permits a variety of dishes such kichidi, uppma, vada, cutlets porridge, payasam, curd bagalabhath and so on. Easy to digest, these tiny pearls are just right to end a fasting regimen as they help in pumping energy into our food starved body. The bland taste allows infusion of different flavours thus making the dish very delicious.
Sago vada is a popular Maharashtrian snack consumed especially after or during a religious fast. Potatoes along with the sago pearls are delicately flavoured with native spices and shaped into vadas deep fried in oil. The recipe that I have shared on my blog uses left over rice in place of potatoes as a binding for the sago vadas
INGREDIENTS
- SAGO SOAKED OVERNIGHT AND DRAINED – 1 CUP
- BOILED AND MASHED POTATO/MASHED RICE – 1/2 CUP
- GREEN CHILLY FINELY CHOPPED – 2 MEDIUM
- COCONUT GRATED – 1 TBSP
- CHILLY POWDER – 1TSP
- ASAFOETIDA – 1/4TSP
- ROASTED PEANUTS CRUSHED – 2 TBSP
- CORIANDER LEAVES FINELY CHOPPED – 1 TBSP
- SALT – TO TASTE
- OIL – FOR FRYING
METHOD
- Mix all ingredients into a soft dough without addition of water.
- Pat into vadas and deep fry in oil till golden brown.
- Serve hot with a chutney of your choice
