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| Sabu Dana Na Wada |
Recently, I read an article in the New York Times about a famous place for Sabudana Na Wada near Mumbai, India. One small, local shopkeeper has perfected recipe to the point that, so far, no one can duplicate it.
This has been one of my favorite foods since my childhood. Usually, I avoid making this
bhajia because the starch content is very high, but it is still very, very tasty. One such day I received some as a treat from my cousin's mother. I loved so much that I thought I should share the recipe with my readers.
Traditionally this is a faral food. People fast on these days usually do not consume grains of any kind.
"Sabu" means "sago dana" which means pearls. In Africa and some of the parts of world sago is eaten day to day. In Brazil I have tasted sago pancakes for breakfast. It is used in Tapioca also.
Sabu Dana Na Wada
Cooking Difficulty Level: Medium
Cooking Time: One Hour
Ingredients:
| 1 | Cup | Sabudana or Sago Pearls |
| 2 | | Medium Potatoes |
| 1 | Tsp | Green Chili Paste |
| 1 | Tsp | Grated Ginger |
| 1 | Tsp | Sugar |
| 1 | Tsp | Lemon Juice |
| 1 | Cup | Ground Peanuts |
| 1 | Tsp | Cumin Seeds |
| 3 | TBsp | Rice Flour |
| | Salt to taste |
| | Frying Oil |
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| Soaked Sabu Dana |
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| Ready For Frying |
How to Prepare:
- Just cover Sabudana with water in a bowl and soak for one hour.
- After an hour, spread it on a towel so any excess water will drain.
- Boil the potatoes and then mash them.
- Mix boiled potatoes, sabudana, ground peanuts, and spices.
- If the consistency is right, it will form a dough. It should make almost 10-12 balls. If it does not form into balls, pieces of bread can be added (but then it is not gluten free). You can also add a little rice flour.
- Roll the balls into rice flour and deep fry them in vegetable oil at medium heat.
- Enjoy!!!
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| Delicious with Green and Red Chutney |
Click here for cilantro chutney recipe
Labels: Appetizers -snacks, Dal-Legumes-lentils Gluten free