Now time for my Kitchen Secrets. ..😉😍
This technique is followed in almost all the kitchen…still let me share it for the newbies. If you have leftover Sabudhaana Kichadi, just add boiled, mashed potatoes, some cornflour (needed for binding), salt, mix well and make patties and deep fry it. Your instant Sabudhaana Vada is ready.
Click here to jump to recipe card!
Here, I was left with 2 cups of cooked Sabudhaana Kichadi.Since it had all spices including peanut, I didn’t bother to add more.
Took 2 cups of boiled, mashed potatoes.
Added 2 tbsp of cornflour, and required salt for the potato.
Knead into a smooth and firm dough.
Grease your hands with oil, make balls out of the dough and flatten it into vada or patties shape (not too thick nor too thin).
Deep fry them in oil. (oil shouldn’t be too hot or warm, if you drop a small pinch of dough, should raise immediately up without burning, the temperature is perfect). Do not overcrowd vadas in the oil, do it in batches of 2 -3. By reusing the leftover cooked sabudhana, there is no risk of under soaked pearls bursting in oil.
Crisply and crunchy instant sabudhana vada is ready…😋😋. Serve with green chutney or sweet chutney or garlic chutney.
Recipe Card
Prep time: 5 minutes
Cooking time: 20 minutes
Cuisine: Indian
Category: Kitchen Secrets
Serves: 4
Author: Manimala
Ingredients:
Cooked Sabudhaana kichadi – 2 cups
Mashed boiled potatoes – 2 cups
Corn flour – 2 tbsps
Salt – as required
Oil – for frying
Instructions:
- Here, I was left with 2 cups of cooked Sabudhaana Kichadi. Since it had all spices including peanut, I didn’t bother to add more.
- Took 2 cups of boiled, mashed potatoes, added 2 tbsp of cornflour, and required salt for the potato.
- Knead into a smooth and firm dough. Grease your hands with oil, make balls out of the dough and flatten it into vada or patties shape (too thick nor too thin).
- Deep fry them in oil. (oil shouldn’t be too hot or warm, if you drop a small pinch of dough, should raise immediately up without burning, the temperature is perfect)
- Do not overcrowd vadas in the oil, do it in batches of 2 -3.
- By reusing the leftover cooked sabudhana, there is no risk of under soaked pearls bursting in oil.
- Crisply and crunchy instant sabudhana vada is ready…😋😋. Serve with Green chutney or sweet chutney or garlic chutney.