Cornmeal sago vada |Javvarisi vadai-How to make-Step by step photos

Cuisine Style: Tamil Nadu, South India | Preparation&Cooking Time: 20 min | To Serve: 3 | Type :Evening snacks, Vinayagar chaturthi | Take with : Green chutnwy, tomato sauce, Tea, Curd rice, Coffee, Sambar

Ingredients

• Bengal gram – ¼ cup or 3 tbsp
• Moong dal – 2 tbsp
• Cornmeal – ¼ cup
• Sago – ¼ cup
• Purple/Red cabbage – ¼ cup [finely chopped]
• Mint leaves -1 spring [finely chopped]
• Ginger – 1 tbsp [finely chopped]
• Dry red chilli - 1
• Fennel seeds – 1 tbsp
• Salt to taste

Preparation

• Wash Soak Bengal gram and moong dal for 2 hours & corn meal for 5 hours & small sago for 2 hours separately then drain water.
• In a mixer jar add Bengal gram, moong dal, cornmeal, dry red chilli, salt and fennel seeds & coarsely grind without water.
• Transfer this mixture in a bowl then add sago, ginger, green chilli, mint leaves & purple cabbage mix well.
• Divide the mixture into equal size portions & roll into balls. Then place each ball in your palm & press gently & make 3 inch vada shape.
• Heat oil in a broad pan & deep fry the vada on medium heat till brown and crisp.
• Then drain on absorbent paper & serve hot with tea or tomato chilli sauce or green chutney.

Tip

• For more crispiness add rava.

How to make Cornmeal sago vada [Javvarisi vadai]- Stepwise pictures

Soak corn meal, bengal gram, moong dal, drain water. In a mixer jar add soaked ingredients, fennel seeds, dry red chilli, salt coarsely grind with out water.

Soak sago for 2 hours then drain water

Take a bowl add corasely ground mixture, sago, mint leaves, green chilli, ginger, purple cabbage mix well.

Take lemon size ball & flatten & shape vada

Heat oil then deep fry till crisp & golden brown-on medium flame

Once its ready take it out & place it on absorbent paper

Then serve hot with green chutney