Javvarisi vadai l sabudana vada in Tamil l sago vada

 Javvarishi or sabudhana vada is most popular snack of Maharashtra. This is prepared during the fasting days. This sago vada is prepared using sago/sabudhana/javvarisi and boiled potato, so it give nice golden color and crispness on outside and soft spongy texture inside. It’s a great street food in most northern part of India.

Ingredients:

Javvarisi/sabudana/sago.    - 1 cup

Potato                                - 1 boiled and shredded

Roasted peanut powder     - 2 tbsp

Ginger.                              - 1 tbsp finely chopped

Curry leaves.                    - few chopped

Green chili                       - 2 finely chopped

Cilantro/coriander leaves- 2 tbsp

Sugar                              -  1 tsp

Salt                                  - as per taste ( I used 1 tsp)

Lemon juice.                    - 2 tsp

Water.                               - 1/2 cup

Oil                                   - to fry

Recipe :

 * Wash the sago for 3 or 4 times,till the imputies from sago is washed away ( It can be found out by checking the washed water should be clear). Add 1/2 cup water and soak for 2-3 hours,till the sago is puffed up and absorbed all water and soft when pressed.

1. In a bowl add soaked and drained sago/javvarisi,to that add boiled and shredded potato ( shredding potato helps in avoiding lumps of big pieces), roasted powdered peanut powder , curry leaves,cilantro,green chili,lemon juice,sugar( usually this vada is mix of sweet,spice,sour),salt. Mix all without adding water, if needed just sprinkle little water to hold shape.

2.  Make balls out of the mix and apply oil on your palm. ( this help in making vada shape)( applying water will make it worst and dough will stick to hand). Flatten the dough balls and using finger tip make hole at center.( Generally this vada made without holes but I like the crispy texture out and less soggy texture inside). Prepare all vada like this.

3. Heat the oil in medium flame( hot oil will burn the vada and uncooked inside, less hot oil will make vada to absorb oil immediately when placed in it),so heat in medium flame, place the vada slowly inside oil. Cook slowly till the outside vada is crispy n golden ( Golden because of using potato) and less soggy inside.  Sago take time to cook,so don’t take it out soon. Remove once the vada turns crispy and golden( check crispness by shaking the vada in metal spatula ,you should hear that crispy and hollow sound).

 Serve it hot hot with thick coconut chutney.