Tapioca Pearls / Javvarisi / Sabudana / Sabakki Vadai Recipe

I'm recreating this recipe post with fresh photos and video. This recipe was posted back in 2010, here is the link to my old post.

My mom would often prepare sabudana vadas as after school snack, I have fond memories enjoying these crispy vadas with ketchup. Sabudana / Javvarisi is very nutritious, helps in growth, it is good source of vitamin k and calcium.  

Recipe video posted on Youtube English and Tamil Channel Subscribe for regular updates 😊

Ingredients:
300 Grams Tapioca Pearls / Javvarisi / Sabudana / Sabakki (Nylon Javvarisi)
150 Grams Yogurt
1 Large Onion Finely Chopped
1/2 Cup Fenugreek Leaves Finely Chopped
1/2 Cup Dill Leaves Finely Chopped
1/4 Cup Coriander Finely Chopped
8 Green Chilies Finely Chopped
5 Sprigs Curry Leaves Finely Chopped 
1/2 Cup Maida (All Purpose Flour)
1/2 Cup Rice Flour
1/4 Cup Roasted Peanuts
Oil for Frying
Salt as per taste...

Method:
Add the measured tapioca pearls to a bowl, add yogurt and mix well. Add 1 cups water gradually mix well, cover and allow to soak for 2 to 3 hours.

Once the tapioca pearls double in volume transfer to a larger mixing bowl or plate. Add all the finely chopped greens, onions, chilies, peanuts, rice flour, all purpose flour and salt combine all the ingredients if needed sprinkle water and form a dough.

Heat a wok with enough oil for frying on medium flame. Once the oil reaches smoking point place on low flame.

Wet your hands and palms with water or oil take slightly larger than lime size portion of dough and flatten it in your palm to form vadas.

Gently drop the vada to hotoil prepare a batch of 4 to 5  vadas and start frying on medium to low flame. Gently turn the vadas every minute and fry the vadas for 5 minutes. Drain from excess oil and reserve on a plate lined with tissue paper.Serve the vadas hot with chutney and hot chai...Enjoy 😊

Tapioca Video Series on Youtube 

How to Steam Cook Tapioca

Honey Chilli Tapioca

Tapioca Chaat

Binging on Coastal Cuisine @Mahesh Lunch Home - Bangalore

Mahesh lunch home was established in 1977 by Mr. S.C. Karkera. The famous multichain restaurant has been dishing out Mangalorean and coastal cuisine to their customers across Bangalore, Pune, Mumbai and Dubai. Customers can choose a five course set menu to thali or alacarte. Apart from seafood, meat and chicken curries with appams and neer dosas or rice is also the best choice here. 

I got to visit this place with a small group of friends. I expected authentic mangalorean / konkani cuisine, but the set menu here features everything from chinese to tandoori and even andhra. Slightly disappointed with the set menu option, but majority of dishes specially the curries tasted excellent.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

 Ground floor with bar attached 

 Comfy seating at both the levels 

 Set Menu

 Crab soup was okay 

Mixed seafood soup was spicy better than the first soup

Both the soups were chinese style

 Lava Flow Mocktail Okay

 Chicken Sukka was perfect

 I liked the crunchy coconut in chicken sukka

 Thai Chilli Garlic Prawns was very bland no flavour

 Surmai tikka was little dry 

 Kane Rawa Fry was excellent 

 Chicken Ghee roast was not good

 Vijayawada Fish curry must try excellent

 Chicken korma excellent

 Boiled rice must try with fish curry

 Regular rice with chicken korma

 Appams were okay

 Neer Dosas must try

 The curries were next level, truly enjoyed with appams and rice.

 Gulab Jamun Excellent

 Elaneer Payasam Excellent

 Kulfi Excellent

Overall we enjoyed majority of dishes. The staff were friendly and treated us to good food. My picks from the entire menu were chicken curry, fish curry, chicken sukka, kane fish fry and kulfi. 

Tastefully Wasted @The Pump House -JP Nagar, Bengaluru

I never travel much to this part of the town it was my friend who was raving about this place all the time, truth i never took effort to travel all the way from where I stay but the commute was very easy to my surprise. 

I was here for international beer day with the same friend, We were hosted for the event. We wanted to have few beers and chit chat but the entire session turned out to be a fullon chef's table. There was just so much food we tasted and enjoyed. Beers were fresh and crisp. Such a cool ambience huge ceiling fans, retractactable roof, three level seating.  Planning to visit them again but would love to take the balcony seating and enjoy the beers old bangalore style. 

Over all it was very easy to locate, I liked the location. Not a lot of people rushing very calm setting. what I enjoyed was the wit beer, blonde and Hefe. They also served us a mystery beer specially brewed for beer day, it surely had a hint of coriander. Everything is must try on the menu but What I liked was the Build your self nachos, fish and chips, Muesli Chaat, Paneer batons, Cajun potato wedges, Pork Bao and Tiramisu. 

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ambiance 

Beer Sampler 40/- per variety 

275/- Per Pint (IPA and Blonde)

Build yourself Nachos (Nachos, Sour Cream, Salsa, Cheese Sauce)

Constructing Nachos was fun...

Pickle Platter: Capers, Spiced Olives, Artichokes 

Muesli Chaat: Crunchy muesli tossed with chutneys and chaat masala was unique and good beer snack...

Mezze platter: Baba Ganoush, Hummus, Tzatziki and Pita Bread
 

Caesar Salad with grilled chicken. Since we were tasting the portion size was in small bites.

Paneer Batons with Cajun Potato Wedges and Mustard.

Thai Chicken Satay 

Vegetarian Quesadillas with sour cream and salsa

Chicken Quesadillas

Sriracha Chicken Wings and BBQ Chicken Wings...

Cocoberry Bomb Mocktail

Fish and Chips

Chilly Chicken

Pork: Nuremberg Sausage

Paneer Chilly

Baby Corn Chilly

Pork Pepper Roast

Pork Bao

Tiramisu

Chocolate Brownie with Icecream

The ambiance and service was top notch. They took good care of us and served us the best. We enjoyed a mix of everything from the menu. Food would definitely suit the taste palate of locals and also people in search of high end gourmet food with craft beers or cocktails.