Crispy Sabudana Vada Recipe | कुरकुरे साबूदाना वड़ा | How to make Sago vada | Chef Ranveer Brar

  Рет қаралды 1,035,306

Chef Ranveer Brar

Chef Ranveer Brar

4 жыл бұрын

SABUDANA VADA - Sabudana or Sago vada is a popular choice for everyone, especially during fasting. Try my recipe for a Cripsy Sabudana vada today..
#Sabudanavada #vratrecipes #ranveerbrar
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Sabudana Tikki Chaat - • Sabudana Tikki Chaat |...
Sabudana Khichdi - • Sabudana Khichdi Recip...
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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
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SABUDANA VADA RECIPE
Preparation time: 15-20 minutes + (soaked)
Cooking time: 20-25 minutes
Serves: 3-4
Ingredients
1 cup Tapioca, साबूदाना
2 large Potato, boiled, grated, आलू
1 1/2 inch Ginger, finely chopped, अदरक (optional)
4 Green chillies, finely chopped, हरी मिर्च
10-12 Curry leaves, sliced, करी पत्ता
1/2 cup salted Peanut, crushed, मूंगफली
1 tsp Cumin seeds, जीरा
Salt to taste, नमक स्वादानुसार
½ tbsp Curd, दही
¼ cup Coriander leaves, chopped, धनिया पत्ता
A pinch of Baking soda, बेकिंग सोडा
Oil for Frying, तेल
For Sweet Curd
1 cup Curd, beaten दही
1 ½ tbsp Sugar, चीनी
A pinch of Salt, नमक स्वादानुसार
1 small raw Mango, peeled, grated, कच्चा आम
For Garnish
Curd, दही
Red chilli powder, लाल मिर्च पाउडर
Coriander sprig, धनिया
Process
For Soaking Tapioca
Firstly wash sabudana then soak it in 3/4 cup water for 6-8 hours
For Sweet Curd
In a bowl add curd, sugar, salt, grated raw mango and mix it properly.
For Vada
In a bowl add the soaked tapioca, grated potatoes, chopped ginger, green chillies, curry leaves, crushed peanuts, cumin seeds, salt to taste, curd, coriander leaves, baking soda and mix everything properly and form a dough.
Now keep oil for heat in a kadhi and on the other side make small flat balls from the dough and make in hole in the centre of it.
Fry them in medium hot oil until golden brown from both sides.
Remove on absorbent paper to remove excess oil.
Serve hot with the sweet curd.
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For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
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🌎 Follow Ranveer Brar here too:
➡️ www.ranveerbrar.com
➡️ / ranveerbrar
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#sabudanavada #vratwalasabudanavada #ranveerbrar
#vratrecipe #faralirecipes #sabudanakhichdi #sabudanavadakaisebanatehain

Пікірлер: 2 700
@akshatamahindrakar4977
@akshatamahindrakar4977 4 жыл бұрын
Hello sir, I live in Canada. My hubby is from mumbai. We recently moved here in Canada and my hubby was missing Mumbai's sabudana vada from dadar shivaji park. I tried ur this recipe and trust me it was so tasty and with just the aroma of the food in my entire house...I wish I could send the aroma thru comments but trust me I exactly did the way u showed in ur video and it just tastes exactly same as the dadar shivaji park prashant hotel vada...and u said that the ginger is optional but trust me adding ginger just took the vada to another level....thank u so much for this recipe....god bless u n plz keep making these videos
@ananyaverma8066
@ananyaverma8066 4 жыл бұрын
Kisko "ranveer apne bataya nahi" aur "no rocket science" ki addat ho gyi hai...🤣🤣
@hblix2007
@hblix2007 4 жыл бұрын
Ranveer what a beautiful explanation of the history of the humble tapioca in India. As a Maharashtrian I always prided myself that the sabudana vada had its roots in my state. Amazing to learn that it had its roots in Travancore, Kerala. Is baar ranveer ne zaroor bataya.
@jayeshbadnakhe7048
@jayeshbadnakhe7048 3 жыл бұрын
That line "aap patty banake bhi fry kar sakte hai, jyada chefgiri karne ki jarurat nhi hai" is lit🔥😂
@rekhahiwarkar5242
@rekhahiwarkar5242 Жыл бұрын
रणबिर ने बताया तो सूनना ही पडेगा।
@viveksaxena147
@viveksaxena147 4 жыл бұрын
So happy to see that you have started telling about the history of ingredients once again, i was missing this😊
@AtifKhan-fe4pq
@AtifKhan-fe4pq 4 жыл бұрын
Hello sir app aur aapki shayri Masha Allah . Aap ki lehje mai tameez aur salahiyat , nasihat. Hai Masha Allah. Hum kabhi nai bolege ke Ranveer ne bataya nahi 😂 Allah bless you and your family Aameen lots of love and respect ✊
@tafsianvickey
@tafsianvickey 4 жыл бұрын
Cripsy Karara are the two favorite words of mine 😂😂😂
@ShilpaGShahShah-zq2of
@ShilpaGShahShah-zq2of
Tuff recipe bhi easiest banaker dikhate ho surji..
@poojamurarka6902
@poojamurarka6902 4 жыл бұрын
Ur not only a perfect chef even u are the best nd kind hearted person who loves to his family so much
@beyondoctoraj4574
@beyondoctoraj4574 4 жыл бұрын
4:47
@Sani-jy5qt
@Sani-jy5qt 3 жыл бұрын
I tried this recipe today. It turned out amazing. This is the first time I had sabudana and thanks for introducing this to me. It's my favourite now. 😭
@ManpreetsKitchenVlogs
@ManpreetsKitchenVlogs 4 жыл бұрын
Ranbeer I think you are ideal son , husband and loving father.
@saritabiswas69
@saritabiswas69 3 жыл бұрын
I am a great fan of yours. Aapke maximum shows dekhti hu TV par. Aapki sab se achchi baat lagti hai aapki smile aur bolne ka tarika. God bless you with health and happiness.
@Neha---
@Neha--- 4 жыл бұрын
Amazing so you are amazing Aaj Tak Kitna Achcha Itna sweet Itna innocent Itna knowledge full saaf Nahin Dekha and your recipes is so so so good hats off to you sir actually kisi ke naam ke aage sirf Lagana bahut badi Baat hoti hai and literally I said that you deserve this that we all called you chef Ranveer Brar
@bhagyalakshmi9827
@bhagyalakshmi9827 4 жыл бұрын
Path of satisfaction is from
@saritamanoharan2829
@saritamanoharan2829 3 жыл бұрын
Being a malayali myself, I never knew that sabudhana is a sub- product of tapioca. Thanx a ton for imparting this information.
@ashishwagle
@ashishwagle 2 жыл бұрын
For last many months, my cooking in Cardiff UK has been enhanced by watching your videos. The content is always ‘solid’ but style ka kya kehna… whether it is ‘ Ranveer ne bataya tha’ or ‘Cripsy’ or ye banane ke liye chahiye…
@khyatisilpokar5704
@khyatisilpokar5704 4 жыл бұрын
4:45
@amritajaiswal3541
@amritajaiswal3541 4 жыл бұрын
The great cheff with overall knowledge about food..He tells us its origin its flavour ,aroma and his secret for each recepie which can literally make us feel the food
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