Yam & Sabudana Wada


    1 cup Sago seeds (sabudaan), soaked overnight
    50 gm yam, cooked (Suran)
    ½ cup peanuts(Moongphalli)
    2 tsp cornflour
    100 gms khoya
    1 tsp cumin(Jeera)
    2 tbsp Sugar(Cheeni/Shakkar)
    ½ tsp Black pepper( kali mirch)
    2 Green chillies, finely chopped( hari mirch)
    1 tsp Ginger, finely chopped ( adrak)
    1 tbsp coriander, chopped (dhaniya)
    3 tsp Clarified butter, ghee,
    oil for frying
    salt to taste
    ¼ cup Desiccated coconut to serve
    1/2 cup Yogurt
    1 Tsp red Chilli powder, lal mirch
    200 gms Mithi chutney to serve

preparation method

Heat oil for frying in a wok/pan.
Blend sabudana coarsely in a mixer and add it into a bowl.
Take another frying pan and add ghee in it. When ghee is hot add cumin seeds and cooked yam. Keep stirring for 5 minutes or until the yam becomes a little dry.
Now add salt to taste, sugar, black pepper, green chillies and ginger and mix well.
Add this mixture to the sabudana bowl.
Add roasted peanuts and crushed khoya and mix well. Add cornflour and mix well.
Make small dumplings with your hands and deep fry them until golden brown.
Remove on a plate and garnish with yogurt, desiccated coconut, a pinch of red chilli powder and coriander leaves and serve with sweet chutney.

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One Comment on "Yam & Sabudana Wada"

  1. Saket November 9, 2012 at 11:11 am -

    If we want to par fry the vada and keep it for about 6-7 hours under room temperature or in deep freezer and then full fry it at the time of serving then is there any problem that can arise? will the vada absorb a lot of oil. Any solution to this problem?

By: Chef Jasmine Dsouza

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