Sabudana Millet Vada (Deep Fried Sago Millet Patties)

 

          This is my version of the very popular and traditional Maharashtrian snack made out of sago, boiled potatoes and other aromatic ingredients. However, in this recipe, I replaced the potatoes with Foxtail millet for a healthier version. You can use any other millet of your choice. 

         The addition of peanuts gives a nice crunch to these yummy vadas and the roasted chickpea flour and rice flour a binding to the vadas. These crispy patties are generally had during fasts, where the onion can be omitted. Enjoy as an evening tea time snack or as an appetizer with some spicy green chutney. So check out the step by step pictorial recipe to prepare these amazing Sabudana Millet Vadas.

Dry Roast & Grind - 

• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1/2 mace
• 2-3 green cardamom

Other Ingredients - 

• 1/3 cup sabudana (sago), soaked overnight
• 1/4 cup foxtail millet, soaked overnight
• 50 gms. paneer
• 2 tbsp. roasted peanuts, coarsely ground
• 1 tbsp. roasted chickpea flour
• 2 tbsp. rice flour
• 1 tbsp. roasted spice powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 2 fresh red / green chilies, chopped
• 2-3 tbsp. coriander leaves & mint leaves, chopped
• 1 tsp. chaat masala
• salt to taste
• oil to deep fry

          Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside. 

          Drain any excess water from the soaked sabudana. In a bowl, take the cooked millet, drained sabudana, paneer and the ground peanuts. Mash well. 

          Then add rest of the ingredients, except oil. Combine everything well and then divide this mix into equal portions. 

          Take each portion and shape into a round flat patty. Do the same with the rest of the mix.

          Heat oil in a pan and deep fry the vadas, few at a time, till crisp and golden in colour on a low to medium flame. 

          Drain on a kitchen towel and serve hot as an appetizer with green chutney or sauce.

In a bowl, take the cooked millet, drained sabudana, paneer & the ground peanuts. Mash well. 

                       Then add rest of the ingredients, except oil. 

     Combine everything well & then divide this mix into equal portions. 

                 Take each portion & shape it into a round flat patty. 

Heat oil & deep fry the vadas, few at a time, till golden in colour on a low to medium flame. 

                            Drain on a kitchen towel.

                    Serve hot as an appetizer with green chutney or sauce.