Beet gives the beautiful color and sago turns into round pearls with saffron nuts and cardamom is a real delight. I used nylon sago which looks like a raw rice but the other store bought sago which looks white in color can also be used.
Beet (cubes, 1/2 cup)
Milk (whole, 2 cups)
Saffron (few strands)
Sago (1/3 cup)
Sugar (1/2 cup
Almond (pieces, 3 tsp)
Cardamom Powder (1/4 tsp)
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Soak saffron in warm milk.
In a pressure cooker add sago and water. Use a separator or a plate to cook beet.
Pressure cook for 4-5 whistles.
Grind the cooked beets to a fine paste.
In a thick skillet add milk and bring it to boil.
Add the ground paste and cook for 10 minutes.
Add sugar and once it dissolves add the cooked sago.
Garnish with cardamom powder, soaked saffron.
Refrigerate for 2 hours.
Add nuts before serving.
Step by step pictures of the recipe:
Care should be taken while cooking sago. It can be cooked by adding sago in boiling water for 10 minutes or until translucent on a low flame and transfer it to a cold water container and strain it or pressure cook it.Only nylon sago can be pressure cooked.
Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.
Chana Dal [Chick Peas] (split, 1/4 cup)
Toor Dal [Pigeon Peas] (split, 1/4 cup)
Onions (chopped, fine, 1/2 cup)
Coriander Leaves (as desired)
Curry Leaves (chopped, few)
Green chili (chopped, fine, 1)
Ginger (grated, 1 tsp)
Rice (raw, 1 tsp)
Oil (to deep fry)
Salt (to taste)
Red chilies (2)
Cook time: 45 minutes
Cuisine: South Indian
Category: Snack \ Tiffin
Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water and add the peas to a grinder bowl.
Save the water and add if required.
Grind to a coarse consistency.
Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
Mix all the ingredients.
Heat oil in a pan.
Make a small lemon sized balls with the batter.
Wet a plastic sheet and flatten the ball.
Gently lower the balls and fry on a medium flame.
Cook on both the sides.
Transfer the vadas on a paper towel to remove excess oil.
Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
Plastic sheet helps vada to give a bulge at the center and thin on the sides.
Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.