There is some food that is extremely reminiscent of memories that it encapsulates. The flavour of such dishes is usually unforgettable, and that is not just because of the food but the entire paraphernalia that surrounds it. Sabutdana Vadas is some such dish for me since childhood.
I remembering looking in trepidation as my mother soaked the sabutdana and asked her when would I get to eat the Sabutdana Vadas. My mother would smile and tell me that patience is the key to both- cooking a good dish and eating the best food. Now that I have been cooking regularly for the more than 2 years, I both agree and disagree with her- sometimes when you have a flavor in mind that you want to recreate or just want to simmer a pot with spices for the flavour profile to build, but then there are days when you have just 10- 15 minutes and you just throw is a couple of ingredients that work well together and the result makes you more than happy! My cooking of weekdays usually falls into the latter category and weekends is when I like to cook with leisure.
Interestingly, my recipe for Sabutdana Vadas tick marks both the categories! The former because I always soak the sabutdana overnight in buttermilk to build flavour for the dish and the latter because once its plumped up, it takes just 10- 15 minutes to make the Sabutdana Vadas!
Here goes my superhit recipe for Sabutdana Vadas, serve it as an evening snack, for an indulgent breakfast on weekends or even as a starter in parties! It will almost vanish from the plate in minutes!
Prepping the sabutdana for the Sabutdana Vadas:
1 cup sabutdana
1 cup buttermilk
2 cups water
For the Potato Masala:
2 large boiled potatoes
2 green chilies finely chopped
1 inch ginger piece finely chopped
½ tsp cumin (jeera) powder
½ tsp chilly powder
¼ tsp amchoor (dry mango) powder
¼ tsp kali mirch (black pepper) podwer
Salt to taste
Oil for frying
1. Wash the sabutdana under running water till the water is clear. Then soak it in buttermilk and water overnight or for 6-8 hours. You can also use only water, but using buttermilk gives a nice tangy flavour to the Sabutdana Vadas.
2. Once ready to cook, wash the sabutdana under running water till the water is clear. Put it aside and let the water drain.
3. For the Sabutdaba Vadas, mash the boiled potatoes and add the spices except the salt. (Adding salt early will make the mixture watery and the Sabutdana Vadas will burst in oil.)
4. Finally fold in the sabutdana with salt. The Sabutdana Vada mixture is now ready.
5. Heat oil in deep pan (preferably a kadhai) and while that is happening, oil your hands and give shape to Sabutdana Vadas.
6. Try one Sabutdana Vada to enusre that they don’t burst. The gradually add 5-6 Sabutdana Vadas at a time and put the laddle in only after the first few minutes. Fry till the outside of the Sabutdana Vadas is a crunchy golden brown.
Enjoy the Sabutdana Vadas- cruncy outside and the soft spicy filling inside with green chutney and yougurt dip!
I look forward to hearing how your Sabutdana Vadas turned out!