SAGGU BIYAM VADA

SAGGU BIYAM VADA- by-Nirupapama
saggubiyyam tho vada chestaru..baguntundi..idi main maharastrians chestaru

Ingredients:
1/4 kd potatoes
1/4 kg Sago
2 tbsp Salt
11/2 tbsp Red chilli powder
1/4 kg Potatoes
5 green chilis
50 gms peanuts (Roasted)
1tbsp lemon juice
oil for frying

Process:
Wash an soak the sago in 1/2 litre of water for 15-20 minutes. Remove sago from water and spread it on paper to drain out excess water.Boil the potatoes and mash. Grind the peanuts coarsely, cut the coriander leaves and chillies finely. Mix sago, peanuts, potatoes and all the ingredients. Make small round balls and flatten them. Fry in hot oil and serve with chutney or tomato sauce.

2. Contributor: Sree/Sreya's Mom
Sabudaana vada antey naaku eppudu baga oil peelchinatu anipistundi.. maybe something wrong the way I do it..

soak up saggubiyyam for upto 2 hrs in water.. baga mettaga jaavalaga kakunda ginjalu ginjaluga softga ayyettu..

approx
2 cups SB (Saggubiyyam)
1/2 kilo boiled, peeled, and mashed aloo.
1 spoon corn flour (optional)
finely chopped ginger, green chilly, corriander, curry leaves ( can grind coarsely if you wish)
salt per taste

mix up everything (dough typelo).. make into small balls.. (taste the mix, safetyki ;))
heat oil.

make the ball into vada shape, chetilo neellu tadupukuntoo or thick polythene cover meeda chesukuni.

inka deep fry cheyyatame..

this is how I do it.. SB sarigga naanali ledantey saagutoo untay and sometimes I add chopped onions too depending on mood (my addition).

let us see more inputs.. oil ekuva peelchakunda suggestions unte ivvandi..

3. Contributor: Chaitali
Here's the recipe for sabudana pakodi. But batter ni koncham thick chesi vadas vesukovachu. Also recipe lo onions mention cheyaledu as it was done at the temple. So nuvvu chesetappudu chopped onions kooda vesavante inka too much untundi.

Here is the recipe.