No Fry Sabudana Vada Pops

No Fry Sabudana Vada Pops

Cook No Fry Sabudana Vada Pops

This one has lots of tricks and twists – so watch the entire video; don’t skip anything. No Sabudana Vada Pops is my take on traditional Sabudana Vada. Enjoy.

Process to Cook No Fry Sabudana Vada Pops

Ingredients

Recipe's Secret

  • 1/2 cup sabudana split into two bowls of 1/4th cup each.
  • 3 potatoes boiled.
  • Salt.
  • 3-4 finely chopped chiliies
    buttermilk (chaach).
  • 1/2 lemon juice
  • 2 to 3 tbs crushed roasted peanuts.
  • Coriander leaves
  • 1 tsp jeera (cumin seeds).

Method

How to make?

  • Take 1/4th cup sabudana, wash it and sprinkle water on and leave it for 3 hours – This will be used to coat the sabudana outer part.
  • In another bowl Take 1/4th cup sabudana, wash it and sprinkle water and leave.
  • 4-5 spoon water inside for it to soak for 3 hours – This will be inside
  • Take 3 potatoes boil grated
  • Add salt.
  • Add 3-4 finely chopped chilli.
  • Add finely chopped coriander leaves.
  • Add 2-3 tbs crushed roasted peanuts. 
  • Add 1 tsp jeera (cumin seeds).
  • Take the more water soaked soft sabudana into mixture.
  • Mix it while crushing sabudana inside.
  • This will ensure sabudana gets crushed inside well and will give binding to sabudana pops.
  • Add 1/2 lemon juice.
  • Make small balls
  • Dip these in watery butter milk.
  • Now roll and cover these by the less soaked sabudana balls.
  • Press with hand little so that sabudana sticks.
  • Now keep the sabudana balls in fridge for 10 minutes.
  • Now shallow fry them in appam pan and on very slow flame cook it on all sides by covering with lead.
  • Sabudana ball pops are ready.
  • You can serve them by sticking toothpick and dipping them in curd.
  • Sprinkle some coriander leaves and red chilli powder in curd and dip the sabudana vada and serve them.

Watch No Fry Sabudana Vada Pops video

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