Ingredients

• Sago/Sabudana/Javvarisi – 1 cup
• Potato – 2 
• Rice flour – 3 to 4 tsp
• Green chillies – 3 (chopped finely0
• Chilli powder – 1 tsp
• Onion – 1 big (finely chopped)
• Curry leaves – few
• Coriander leaves – few
• Chat Masala – 1/4 tsp (optional)
• Salt – as per taste
• Oil – for frying

Method

• Soak Sago in water for 3 hrs.
• Remove the skin of the raw potato and grate it.
• Squeeze out the excess water completely.
• To this add the onion, green chillies, chilli powder, curry leaves, coriander leaves, salt, chat masala, sago and rice flour.

• Mix it well.
• When you are mixing well, it forms a dough like consistency.
• Now take small balls and make into vada shape.
• In another pan, pour oil, and heat it in medium flame.
• Now fry the vada’s in the hot oil and serve hot with tomato sauce.

The post Sabudana vada/Sagu vada/ Javvarisi vadai appeared first on Learning-to-cook.

Ingredients

• Kadalai Paruppu/Channa dhal – 2 cups
• Ulutham Paruppu/Urud dhal – 5 tsp
• Onion – 2 big 
• Dry Chillies – 4 (chopped finely)
• Green chillies – 2 (chopped finely)
• Garlic – 6 cloves (chopped finely)
• Cumin seeds – 1/2 tsp
• Fennel seeds – 2 tsp
• Cinnamon stick – 2″ (crushed to pieces)
• Curry leaves – few
• Coriander leaves – few
• Oil for frying
• Salt as per taste

• Soak the dhall for nearly 3 to 4 hours.
• Filter the water throughly and take 5 tsp of soaked channa dhall and keep it aside.
• In the mixie or food processor, grind the soaked dhall. (do not add water).
• Transfer this into a big bowl and mix the other ingredients except oil.
• To this add the 5 tsp of channa dhall which is kept aside and mix well again.
• In a kadai, pour enough oil and heat it keeping in medium flame.
• Make them in to vadai shape and put it in the oil slowly. 
• Fry till golden brown and take it out.
• Serve hot.

• CFK – Festive foods hosted by Suma and started by Sharmi
• Only Event – Festive foods hosted by Preeti and started by Pari
• Kids Delight – Finger Food by Srivalli

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Ingredients 

• Urud dhall – 1 cup
• Onion – 1 big ( chopped finely )
• Pepper – 1/2 tsp (grounded)
• Green chillies – 3 (chopped finely)
• Coriander leaves – few
• Asafoetida – 1/8 tsp
• Cumin seeds – 1/2 tsp
• Salt as per taste
• Oil for frying

 Method

• Soak Urud dhall for 2 hrs
• In the wet grinder, add the urud dhall adding no water or very less water and grind to a paste.
• Add the other ingredients and mix well.
• Heat the oil in the pan in medium flame.
• Now take the paste and keep in your palm. Now put a hole in the middle of the paste and slowly put into the oil. [ if you cannot put hole in your palm or it is not coming correctly, then you put the paste into the oil and with a knife put a hole in the middle of the vada. while doing this, keep the flame to minimum and be careful and concentrate ]
• When the vada becomes slight brown colour, take them out and filter the oil with a tissue paper.
• Serve hot

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