ಸಬ್ಬಕ್ಕಿ ವಡೆ/Dill Sabudana Vada

It was quite long since we had some fried snacks. Last weekend it was breezy and raining heavily , the wheather was so tempting to have some hot crispy snacks. Sabudana vada it has been many years since i prepared this crispy snack so thought the day is fine for it and started off.

 Ingrediants:

Sabudana soaked - 1 cup for 2-3 hrs, potatoes boiled  mashed - 2, peanuts -1/2 cup coarsely powdered, dill leaves - 1/2 cup cut finely,salt, chillies and ginger cut finely, chilli powder(optional), lemon juice (1-2 tsp), cumin seeds - 1 tsp, oil for frying

 Take a collader and strain all water from sabudana, mix all ingrediants without any water except oil.

Shape into medium sized patties, for some patties i did add some onions to see the how it turns but onions charred by the time sabudana fries as onions take less time to get fried .

Deep fry the patties until golden brown color. We liked the hard and crisp version rather than the soft version so fried for longer time

ಸಬ್ಸಕೇ ಸೊಪ್ಪು ವಾಂಗಿ ಬಾತ್/Dill Masala bhath

There are a variety of food prepared with sabaske soppu i am unaware of the english name for this. I could not take the picture of the spinach i will update the next time may be in a months time if i could get it.  Spinach could be used for preparing sambhar, koot,  chutney and even parothas.

 

2 bunch of Sabaske soppu/ jeerage keerai/Dill leaves

2 cups of basmati rice

4 pods of garlic

2 green chillies

1 big onion

2 medium siezed potatoes (boiled and cut in small cubes)

1 tablespoon of vangibhat masala

1/3 cup desicated coconut

amchur powder - 1 tsp

Heat 2 tablespoon of oil add garlic, green chillies. Let the garlic turn light brown now add the slit onions. Fry for few minutes until the onions are light brown in color. Add the sabaske soppu or jeerage keerai (cut it very fine), salt to taste fry for 2 minutes. Steam for 5 minutes until it is cooked well. This needs a little oil more than for lemon rice. Check the spinach if still raw stir fry and again steam it for sometime. This is best when the spinach is fresh. Add potato cubes, vagibhath masala, amchur powder, salt  and mix well. Add the cooked basmati rice and stir fry for sometime and steam in low fire for 2 minutes. Now add the desicatted coconut and mix well. Sabaske bhath is ready for serving.