Sabudana Vada

Since navratri is approaching it strike me to share this very yum fasting snack, which is all time favourite and since years i have heard people asking my mom dear for recopies as there vada's never turned crisp.

So here I share the good old mom ke haath ka recipe made by me this time and a great taste in mouth travelled just now...

Sabudana Vada or say Sago vada


Sabudana or Sago is a common ingredient that is used in fasting recipes all over india to make vada, sabudana khichri, sabudana kheer etc.


This vada not only during fast but can be enjoyed otherwise also as a morning or evening snack and tastes best with curd/ dahi and mungfali chutney.

INGREDIENTS

• 1 cup sabudana/ sago
• 3 to 4 medium potatoes/aloo (boiled)
• ½ cup peanuts/mungphali coarsely ground in mixer after roasting
• 1 tbsp cumin seeds/jeera (optional)
• 1-2 green chillies finely chopped
• 1 tsp finely chopped ginger/adrak
• 1 tbsp lime juice (optional)
• few chopped coriander leaves/dhania (optional)
• sendha namak/ rock salt 
• ghee/ oil for frying

INSTRUCTIONS

1. So firstly soak the sabudna say 2 cups for ate;last 5 hours or best is overnight so it becomes soft till morning. Dont put too much water but its should be nicely dip till surface thats it.
2. Drain excess water if there, generallly the wate ris all soaked up by sabudana.
3. Now take a plate and mash the boiled potatoes and add them with sabudana
4. Add salt, ginger, chillies, lemon juice, coriander leaves and groundnut powder to sabudana and potato and mix them properly. Maharshtrians love a lil say 1 tsp sugar also init so its optional to your taste.
5. 
6. Now take a big spoonful of this mixture on your palm and roll them like a tikki 

7. Now deep fry all the vada's one by one till they turn golden brown in a properly heated oil.

Serve with curd and coriander chutney

few important points for sabudana vada recipe:

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be left in the sago. so for this Once you buy sabudana do check a spoon ful for an hour as sometimes sago is so hard it doesnt soften, so it differs from quality to quality of the sabudana crop.

2. Sabudana is also callled Tapioca pearls

3. If by any chance your vada's are not taking proper shape and are splitting then add 3 tpsp of kuttu atta/ buckwheat and try again as this atta helps in binding the sabudana mixture.

Singhare Ke cookies or fasting biscuits made of water caltrop

Fast.....Well i take it as cleansing of body and detoxifying system....

But when it comes to fasting only fruit diet gets boring as day moves ahead.

I'm one person who loves to have tea with that tag of biscuit along and when its fasting time i cant find my tea tasty without biscuits so i gave this thought and come up with this creative experiment of mine.

Here its Water caltrop or water chestnut biscuits and cookies to give fasting day that extra zing.

2 cups singhare ka atta
3/4th cup powdered suga
1/2 cup desi ghee (clarified butter)
1/2 tsp elaichi powder/ cardamom powder



Preheat oven at 180C
Knead batter/ atta with singhara atta + sugar and butter and a bit of water.

















Then I made the balls,
they were little uneven so i decide to cut them with biscuit cutter
and here i had more perfect or say creative cookies

 

Roll out dough like chapati, if it sticks either use lil singhara atta or roll between clean polythin sheet

 

Cut in desired shapes

 

Now put the tray in preheated oven for 10 mins for 180D

Ready to get baked and voila here its done in no time...

I wanted to ensure they are completely baked so I flipped them over and baked them for a further 10 minutes...



 And here they are the ready to bite vrat or say fast food oopps!!! not fast food but fasting food the biscuits for that special tea for those like me who cant have tea without dipping the biscuits into it.