Dear Geeta, I'm very happy learn varieties of colourful Vadams. Till now I've being white colour. I'm also south indian & 73years old. I feel there is no age bar for learning from young people. Thanks this time I'll try to do.
Dear Geetha very happy to read your prompt reply in a very friendly gesture! Very grateful to you! Pray& wish that you live long with happiness, health and a peaceful life! Let your you tube admirers ever increase! Regards Padma Vijayashanker
Loved the recipe...colours are looking very beautiful..my 6 years daughter is your big fan...always asks me to make cakes, ice creams, and kitkat chocolates
Hi aunty.....I make vadams with ash guard every year with my mom and they turn out very well.. I always wonder how to make perfect sago vadams as we are not accustomed to make them. Thank u so much for the recipe and for showing an easy method with wonderful step by step practical explanation
Thank u so.much for d precise measurements n well explained method, right from soaking to frying ..it is confusing for beginners when measurements are given in different units eg sago in gms n wtr in litres... u hv gvn.d cup measurement which is easy to follow ..n this 2+4 cups method according to me is perfect.
Very nice nd tempting,.sago pappad.ur idea of natural colour is very nice,if u grate raw potato in this mixture nd cook for 2-3min.nd spread with spoon.it will taste very nice when u will fry.i do by this way.i only suggest .sorry if I m wrong.new twist I gave as I have done nd it really taste good with potatoes.Namaste. Geeta ji
Dear Mrs.Geetha you do everything in a very effortless manner, ensuring confidence in people who follow you.. you look very elegant I simple , sincere and dignified... I've crossed 60 .. still have become your fan.. you might have worked as a teacher ,I suppose... right..?
Aunty hw r u nice to learn more recipe z from u actually I want try but itz raining in hyderabad so I ll try after few days . Good idea of using natural colours rather than artificial food colours.
@@GitasKitchen Thank you so much Ma'am. Your recipies are simple & easy to cook with no fancy stuff, the way we all cook at home. I'm a punjabi but love & try your recipies. You are so sweet.
I saw many videos..was not clear about the qty of water as many hv different units of measurement like litres... Etc..and adding extra hot wtr if needed etc..very vague...thks for the clear explanation of sago to wtr ratio..
aunty , if we add raw beet, tomato or mint puree, will we not get the raw taste when adding them to the cooked sago ? instead, can we add edible organic food colours ?
We have no access to the terrace and we do not get any sunlight in our balcony too. Can I steam these vadams for 5 minutes and then dry them under the fan?
Hi Aunty, How do you make pudhina paste and tomato paste for this? Do we have to just grind raw pudina leaves and raw tomato or boil them and grind. Thanks/Vidhya
Better to use regular sago. You just have to soak the cloth in a bucket of water. Next morning wash it well with soap and water. It will be very clean.
Dear Geeta, I'm very happy learn varieties of colourful Vadams. Till now I've being white colour. I'm also south indian & 73years old. I feel there is no age bar for learning from young people. Thanks this time I'll try to do.
Thank you so much Madam . Pranam!
Today i prepared.come out excellent.thank you madam
Sago vadas are healthy as no artificial colour added. Thank you. I will make keep it up
Thank you so much for sharing your experience with us ❤️
You are so welcome!
Thank you auntie Gita. Greetings from Malaysia. I like your recipes since I switching my diet to vegetarian.
Thats great!
Very nice and easy to understand, thanks very much, with regards.
Glad you liked it
I will also try these thanku mam lovely..
Super Geetha aunty,I love sagovadiyalu,thanks for sharing😊
Thanks Bhagya
Fantastic colourful vadams.Thanks.
Thankyou
Feeling nostalgic as one of my wonderful childhood memories. Thanks Gitaji
Nice to know that Rakhi.
This is such a wonderful recipe . I did try this and the result was excellent. Thanks for sharing 🙏
Happy to hear that Shrestha
Dear Geetha very happy to read your prompt reply in a very friendly gesture! Very grateful to you! Pray& wish that you live long with happiness, health and a peaceful life! Let your you tube admirers ever increase! Regards Padma Vijayashanker
Thank you so much for your kind words Padma.
Mam yours English very good and clear
Loved the recipe...colours are looking very beautiful..my 6 years daughter is your big fan...always asks me to make cakes, ice creams, and kitkat chocolates
Love to your daughter!
Hi aunty.....I make vadams with ash guard every year with my mom and they turn out very well.. I always wonder how to make perfect sago vadams as we are not accustomed to make them. Thank u so much for the recipe and for showing an easy method with wonderful step by step practical explanation
Thanks Sravya. we like the ash gourd vadams too.
Superb mam.I do regularly.javvarisi vadaam is everyone's favorite.
Yes, an all time favourite
Thank u so.much for d precise measurements n well explained method, right from soaking to frying ..it is confusing for beginners when measurements are given in different units eg sago in gms n wtr in litres... u hv gvn.d cup measurement which is easy to follow ..n this 2+4 cups method according to me is perfect.
Glad to be of help Seetha
Very nice nd tempting,.sago pappad.ur idea of natural colour is very nice,if u grate raw potato in this mixture nd cook for 2-3min.nd spread with spoon.it will taste very nice when u will fry.i do by this way.i only suggest .sorry if I m wrong.new twist I gave as I have done nd it really taste good with potatoes.Namaste. Geeta ji
Ok thank you
Thanks for sharing this easy recipe.
Welcome
Very yummy, colorful vadams👍
Thank you
Dear Mrs.Geetha you do everything in a very effortless manner, ensuring confidence in people who follow you.. you look very elegant I simple , sincere and dignified... I've crossed 60 .. still have become your fan.. you might have worked as a teacher ,I suppose... right..?
Thanks Padma. Yes I did teach for a while.Thank you so much
Same thoughts here!!! Like to try new methods..new ideas...though 60+! !
Wonderful recipe Geeta madam.. Lovely!
Thank you
Aunty hw r u nice to learn more recipe z from u actually I want try but itz raining in hyderabad so I ll try after few days . Good idea of using natural colours rather than artificial food colours.
Yes, try only when you have very good sunlight
They are so wonderful. Can we use an old dupatta for drying or white cloth is essential
yes you can
@@GitasKitchen Thank you so much Ma'am. Your recipies are simple & easy to cook with no fancy stuff, the way we all cook at home. I'm a punjabi but love & try your recipies. You are so sweet.
I saw many videos..was not clear about the qty of water as many hv different units of measurement like litres... Etc..and adding extra hot wtr if needed etc..very vague...thks for the clear explanation of sago to wtr ratio..
So nice of you
Super Gita Mam Thank you
Welcome
Excellent aunty
Thanks
Mrs.Geeta Today for lunch I make sagu vegetable. It was awesome.
Great!
That vedio also very clear . mam I think sir
Can you pls show us vengaya vadam in your own uncomplicated style Gita?
I"ll try Seetaji
So easy. And crispy .....
Yes,thats true
Wao testy recipe
Thanks
Excellent mom
Thanks Vishnu
Nice recipe
Thanks Meghna
Nice vadams. Can you please post falooda ice cream and some if possible?
I haven't tried Falooda Jayanthi
yummy.
Thanks
aunty , if we add raw beet, tomato or mint puree, will we not get the raw taste when adding them to the cooked sago ?
instead, can we add edible organic food colours ?
The choice is yours
Nice Gita didii
Thanks Ujwala
We have no access to the terrace and we do not get any sunlight in our balcony too. Can I steam these vadams for 5 minutes and then dry them under the fan?
I dont think that will work.. you need plenty of sunlight to dry
Hi Aunty, How do you make pudhina paste and tomato paste for this? Do we have to just grind raw pudina leaves and raw tomato or boil them and grind. Thanks/Vidhya
Yes just grind raw pudina.. tomatoes can be blanched and pureed too
Superb
Thanks
Super like
Thanks
Thank you !
Welcome
👌👌 superb ,in marathi it is called "साबुदाण्याच्या पापड्या or चिकोड्या" 😋😋
Sabudana papads are a family favourite!
Lovely
Thanks a lot
Gita Aunty, should the white cloth be moist (wet) while putting the vadams on it to dry?
for sago vadams dry is also ok
Thank you Aunty 😘
Forgot to mention, I am making the plain ones today. Will let you know the result.
The vadams came out very well.
Superb ma.
Thanks Vanita
Thanks so much
Welcome
nice papads aunt
Thanks sunil
Nice
Thank you
Lemon juice for what any extra taste?
Yes. it adds that hint of sourness to the vadams
@@GitasKitchen oh ok thanq aunty....
8 hours of soaking must ah auntie??..
Can we powder the sago, & do it??
Won't it absorb much oil??
yes you can powder and use too
Thank you..
Super
Thank you
Ma can we do this with nylon sago. How to clean the cloth later it may sticking.
Hi gitaji.i made the crispy vadams 3 days ago.awesome everyone in my home loved them.many thanks
Better to use regular sago. You just have to soak the cloth in a bucket of water. Next morning wash it well with soap and water. It will be very clean.
Thats nice, manju
Thank you so much mam,will surely try and tell u the feedback
Go ahead!
Mam I tried these vadams. After frying, the sago gets stuck to the teeth. How to prevent this mam?
It should dry very well.Then it will not stick. You can also reduce the lemon juice if you like
Sorry,I want to know much water for boiling sago. Also pidi kolukatts the ant of water.
1:4 water for vadam.. for pidikozhukatai you can use 1:11/2
Hi. How r you? How many hours soak for sago and how much water measurement for 1 cup sago.kindly reply. Thanks
Soak 1 cup sago in 2 cups water overnight . Then cook in 4 cups water
Super women u r mam
Just following tradition Rukku
Lovely
Thanks