Crispy Veggie Sago VadaiWhat a long n hot weekend it was, just didnt have time to sit in front of the laptop. Last week on Thursday had some leftover cooked rice from what i made for lunch. Since the next day was Friday the rice wouldnt be of use, was just thinking what do with a cup of rice. Then an Idea came up, Just mixed sago, curd, rice flour, cornflour, carrot n made a thick vadai for sample like we do for Medhu vadai, It tasted good but I felt something was missing Just added kasuri methi to the batter n then made a thin vadai. To my surprise the addition of kasuri methi just changed the entire taste of the vadai, It was dddelicious. my hubby loved them soo much. You can make them immediately too, but if you allow them the sagos to soak for atleast 20-30 minutes it will be much more delicious.
Next time you have left over rice do try this vadai you will surely love this perfect tea time snack.
Sending this delicious vadai to PJ"s Scrumptious Delights from Leftovers and to Umm Maymoonah's Iftar Moments and to Healing Foods- Carrot guest hosted by Suma event by Siri and to Think Spice- Think Fenugreek guest hosted by Priya Mitharwal event by Sunita and to CWS- Sago guest hosted by me event by Priya
Cooked Rice 1cup
Small Sago Pearls 1cup
Rice Flour 3/4- 1 cup
Corn flour 1/4cup
Onion( finely chopped) 1cup
Carrot( finely shredded) 1cup
Chilli powder 1/2tbsp
Baking powder 1/2tbsp
Kasuri Methi 1tbsp
Oil to fry
Mash the cooked rice coarsely add the rest of the ingredients except rice flour n oil.
Add enough rice flour from about 3/4 - 1 cup, just enough to bind every thing together. The batter will resemble medhu vadai batter. Allow them to soak for atleast 20 - 30 minutes. You can fry them immediately but the sago wouldnt have soaked enough.
Heat oil in a kadai. Wet your hands take little batter, Flatten them thinly n put a hole in the centre. Put them in hot oil n fry till golden brown.
Also sending my first post Nonbu kanji and Falooda Chinagrass Pudding to Umm Mymoonah's Iftar moments