Cooking tips: If sabudana vada bursts as soon as it is put in oil, then just follow these tricks. All the sabudana vadas will turn out absolutely crispy.
Almost everyone likes crispy sago tikki or vada. But most people do not know the correct way to make it. That’s why they burst as soon as they enter oil. If your sago tikki or vada also bursts in oil and does not cook properly. So follow these tips before cooking in oil. With the help of which quick and crispy Sabudana Vada will be ready.
Follow these cooking tips while making sago tikki or vada.
-Soak the sago after washing it thoroughly. Add the same amount of water to the sago, so that after getting soaked the sago completely absorbs the water.
-Press the soaked sago once with your hands and check whether it has become completely moist or not. If the sago is hard then it means that it has not swelled properly.
-To prevent the sago tikki from bursting, add crushed peanuts to it.
-Also add water chestnut or buckwheat flour.
-Always use cold boiled potatoes to make Sabudana Vada. Due to this, moisture does not reach the mixture.
Whenever you put sago tikki in oil, let it cook on medium high flame until bubbles stop coming out of the oil. The tikki has to be turned only when the oil bubbles subside.
-The sabudana tikki should be turned to the other side only after it is cooked well on one side. Due to this, not a single sago tikki or vada bursts.
-Keep in mind that whenever you make the mixture of Sabudana Vada, it should be completely dry and should not stick to your hands.
