These sago fritters disappear fast. Crisp on the outside and soft and fluffy on the inside, they are great as appetizers or a tea time snack.
These fritters are called vadas in India and they are made for special occasions and during festival times. It is made as an offering to the deity along with other sweets and fruits. There are many types of vadas and India being such a diverse culture, each region boasts of their own type of vadas. And there is no one recipe for each type of vada. The same thing may be made differently in each home.
It’s better to use the whole lentil for this vada but the split lentils can also be used.
The most important thing is to grind the dal with only a few tablespoons of water. The mixture has to be thick. It’s also very important to make the fritters immediately after grinding the dal. It can be eaten plain or served with coconut chutney.
This recipe makes around 40 fritters approximately.
PREP: 2 hours COOK TIME: 30 minutes
- 11/2 cups whole black gram lentils (urad dal)
- ½ cup sago
- 2-3 green chillies, minced
- ¼ cup curry leaves, chopped finely
- 2 tbsp fresh ginger, chopped finely
- 3 tbsp fresh coriander. Chopped finely
- Salt to taste
- Vegetable oil
Wash and soak the lentils for two hours. Wash and soak the sago for one hour.
Drain the lentils and grind with only about 2 tablespoons of water into a thick paste. Add salt and set aside.
Drain the sago and set aside.
Add the chopped green chillies, curry leaves, ginger and coriander to the ground mixture and mix gently. Add the sago and mix well.
Heat the vegetable oil until it is very hot. Drop a little of the mixture into the oil to check if it starts to cook and change colour. Make small balls of the dough with wet hands and drop them gently into the oil a few at a time. When they turn golden brown, flip them over and cook on the other side as well. Drain on absorbent paper and repeat until all the mixture has been used up. Serve hot.