"Appetizers"- Sabudana vada/ Fried Sago+potato balls

100th Post on the blog!
I cannot believe it, this will be my 100th post on the blog! From September 2009 to April 2010, it has been a fabulous experience so far. Hope you all enjoy it, as much as I do putting it together!

Sabudana Vada
One more Maharashtrian favorite, and ofcourse mine too!!! Sabudana/Sago vadas are made mainly during 'Religious fasting' in Maharashtra (similar to the Sago Khichadi).... but Come On.....who needs an occassion to savor such a yummy dish???
Not me atleast!!!
Sago vadas are famous as 'Religious' food, are famous on the fast food stalls and cafeterias everywhere.

I have a little story/ experience about the vadas ....

When I was about 16 years old, my mom prepared the 'dough' for the vadas and then went to work.She asked me to just  fry them and eat whenever I wanted. I was very 'carefull cook' then, but don't know, how it happened.....the sago in the vadas spluttered in the hot oil and few drops of hot oil came straight on my neck....I had few burn marks on my neck.I was sooooooo scared :(
After that, my mom did not make the vadas for quite a while and needless to say..I wasn't allowed near hot oil anymore!
I have made the vadas countless times after that but....and nothing happened...but just a warning.....move away from the pan when frying these....



Ingredients:
1/2 cup Sago
1 big boiled potato peeled and mashed
3-4 green chillies or 1tsp Chili powder
1/2tsp cumin seeds
1/4cup chopped cilantro
1/2 cup Peanut powder/ ground up peanuts
Salt
Oil for frying

For Cilantro Chutney:
1 cup chopped cilantro
1/4cup fresh coconut
1/4tsp cumin seeds
1/4tsp ginger paste
2-3 green chilies
salt
sugar to taste
Few drops of lemon juice to preserve the green color of the chutney.
Finely grind all the above into smooth paste.Sqeeze few drops of lemon, mix. Store in refrigerator.

Method:
1) Wash sago thrice in cold water.Drain. Add enough water to cover the sago and let it soak overnight or atleast 5 hours.The sago should fluff up.
2) Mix together soaked sago, mashed boiled potato, peanut powder, finely chopped green chilies, cumin, salt and form into a dough.Make small balls and slightly flatten them with squeeze in the hand.


3) Deep fry in hot oil, over medium heat, till golden brown and crispy on the outside.
4) Serve hot along with cilantro chutney or yogurt.