साबुदाणा वडा | Sabudana Vada | Sabudana Vada Recipe | Navratri Special | Vaishali Deshpande |
#vaishalideshpande #sabudanavada #vratrecipe #fastingfood #sabudanavadarecipe #navratrispecial #tapiocapearlrecipe
#indiansnacks #navratrifood
#deep-friedsnacks #Vegetarian
#gluten-free #easyrecipes
साबुदाणा वडा हा भारतातील एक लोकप्रिय नाश्ता आहे, विशेषत: उपवासाच्या दिवसांत हा पदार्थ बनवतात. साबुदाणा, उकडलेले बटाटे, दाण्याचे कूट आणि विविध मसाल्यांपासून बनवतात.
साबुदाणा वडा साहित्य आणि प्रमाण :
१/२ कप साबुदाणा
५ टेबलस्पून पाणी साबुदाणा भिजवण्यासाठी
१/२ कप राजगिरा पीठ
१ मध्यम तुकडा आले
१ मध्यम आकाराचा उकडलेला बटाटा
४ हिरव्या मिरच्या
१/२ कप भाजलेले शेंगदाणे
१ चमचा जिरे पावडर
१ चमचा लाल तिखट (ऐच्छिक)
१ चमचा आमचूर पावडर
१ चमचा साखर
२ चमचे पाणी वड्याचं मिश्रण भिजवताना
चवीनुसार मीठ
वडे तळायला तेल
चटणी साहित्य : श
१/२ कप ताजे किसलेले खोबरे
१ चमचा साखर
२ हिरव्या मिरच्या
१ चमचा जिरे
२ टेबलस्पून दही
२ टेबलस्पून भाजलेले शेंगदाणे
१/२ कप ताजी कोथिंबीर
Sabudana vada is a popular snack in India, especially during fasting days or religious festivals when certain food restrictions are followed. It is a deep-fried fritter made from sabudana (sago), mashed potatoes, and various spices. Here's a basic recipe for making sabudana vada:
Ingredients:
1/2 cup sabudana (tapioca pearls)
5 tablespoons to soak sabudana (sago)
1/2 cup amarnath flour
1 medium piece ginger
1 medium-sized potato, boiled and mashed
4 green chilies, finely chopped (adjust to your spice preference)
1/2 cup roasted peanuts, coarsely ground
1 teaspoon cumin powder
1 teaspoon red chili powder (optional)
1 teaspoon dry mango powder
1 teaspoon sugar
2 tablespoons water to kned dove
Salt to taste
Oil for deep frying
Chutney ingredients :
1/2 cup fresh grated coconut
1 teaspoon sugar
2 green chillies
1 teaspoon cumin seeds
2 tablespoons curd
2 tablespoons roasted peanut
1/2 cup fresh coriander
Instructions:
Wash the sabudana in a fine-mesh strainer until the water runs clear. Then, soak them in enough water for about 1.5 hours or overnight. The sabudana should become soft and swell up.
Drain the soaked sabudana well to remove any excess water. Make sure the sabudana are not soggy.
In a mixing bowl, combine the drained sabudana, mashed potatoes, chopped green chilies, coarsely ground peanuts, cumin seeds, red chili powder (if using), dry mango powder, sugar and salt. Mix everything well to form a dough-like mixture.
Divide the mixture into small, equal-sized portions and shape them into patties or vada.
Heat oil in a deep frying pan or kadai over medium-high heat.
Once the oil is hot, gently slide the sabudana vada into the hot oil and fry them in batches. Make sure not to overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 4-5 minutes per side.
Using a slotted spoon, remove the fried sabudana vada and place them on paper towels to remove excess oil.
Serve sabudana vada hot with a side of yogurt, chutney, or any dipping sauce of your choice.
Sabudana vada is crispy on the outside and soft on the inside, making it a delicious and satisfying snack, particularly during fasting periods. It's a popular dish in Maharashtra and other parts of India and is enjoyed by people of all ages.