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The month of Shravan is incomplete without a plate of crispy, deep-fried Sabudana Vadas. Like Sabudana Khichdi, this is a simple breakfast recipe, but the challenge is to get the texture of the soaked sabudana or sago pearls right, or else the vadas will be chewy and Chef Kunal Kapoor tells you how.
If you're making the dish for your kids, try adding cheese cubes as they will love it. Of course, you can always serve it with their favourite ketchup instead of sweet dahi and green chutney. Or else have with imli chutney.
Hailing from New Delhi, Chef Kapoor trained in Chandigarh and worked with the Taj and Leela hotel chains, before striking out on his own. He has cooked for government summmits and a whole range of dignitaries, including a special satvik meal for Prime Minister Narendra S Modi and then German chancellor Angela Merkel in Bengaluru in 2015.
Sabudana Vada
Serves: 4
Ingredients
To serve
Method
Editor's Note: Make your own green chutney. Use Lahu Kapduskar's recipe for Green Mint Chutney.
For imli chutney, try Chef Pankaj Bhadouria's recipe.
Chef Kunal Kapoor is a restaurateur, author and former host and judge of MasterChef India. This recipe is kind courtesy Saffola Oils.
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