Crispy Sabudana Vada

 Ingredients

3 medium Boiled Potatoes  

1 Cup Soaked Sabudana

 2 medium Green Chilies finely chopped

Ginger 1" finely chopped

2 tbsp Fresh Coriander Leaves  finely chopped

2 tbsp Mint Leaves chopped

1 tsp Cumin Seeds/ jeera 

2 tbsp Ghee

1/4 tsp Salt or to taste

onion 1 finely chopped ( optional)

Method

Rinse sabudana with water to take off the extra starch and soak it in water, enough to cover it, for 2 hours.

After the sabudana has absorbed the water and has fluffed up, drain the excess water and set it aside.

Boil the potatoes and gently peel off the skin. Then, mash the potatoes.

To make the Sabudana Vada mixture

In a large mixing bowl, add the mashed potatoes and soaked sabudana.

Add chopped green chilies, chopped ginger, cumin seeds, chopped coriander leaves and mint leaves, onion if using to it.

Add salt to taste and mix it well to prepare a dough like mixture.

Next, divide the mixture into equal portions and make small lemon sized balls from it. Slightly flatten the prepared balls to give it a perfect vada shape.

Heat the ghee in a kadai and shallow fry the prepared sabudana balls until crisp and golden.

Serve the crispy Sabudana Vadas with a tangy mint or coriander chutney.

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Dal Omelette

Ingredients

 for batter: 

 1 cup moong dal 

¼ tsp turmeric 

2 tbsp rice flour 

 ¾ tsp salt

for 1 moonglet: 

½ tsp cumin 

1 chili (finely chopped) 

ginger paste  1/2 tsp

onion 1 medium (finely chopped) 

tomato 1 (finely chopped) 

capsicum 2 tbsp (finely chopped) 

 oil   2 tsp 

Eno fruit salt   1/2 tsp 

water  2 tbsp 

chili powder a small pinch 

coriander (finely chopped)  1 tbsp 

butter   1 tbsp

METHOD

 

• firstly, soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.
• drain off the water and blend to smooth paste.
• transfer the moong dal paste to a large mixing bowl.
• add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.
• beat and mix well forming a nice thick batter.
• take 2 ladleful of batter into a small bowl.
• add ½ tsp cumin, 1 chili, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.
• mix well making sure everything is well combined.
• now heat a pan and spread 2 tsp oil.
• once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
• once the batter turns frothy, pour onto the hot pan.
• sprinkle chili powder and 1 tbsp coriander.
• cover and simmer for 2 minutes or until the base are cooked well.
• now flip over and press gently.
• make a good slit in the centre and 1 tbsp butter in the centre.
• simmer for a minute or until the is cooked completely.
• finally, enjoy moonglet with green chutney and tamarind chutney.
   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

  https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.