Sabudana Vada |Sabudana Tikki |Navratri Fasting Recipe is a fried dumpling made with tapioca/sabudana and boiled potatoes as main ingredients along with crushed peanuts and spices and condiments. Prepared and eaten in most parts of the country during Navratri Fasting/ Vrat or during any fasting.
Sabudana Vada
Sabudana Vada & Sabudana Khichdi are two recipes that I always make during my fasting days in Navratri. Easy to prepare and you can have them with either yogurt or homemade vrat green chutney .Sabudana Kheer is the third one made with sabudana /tapioca which I never miss to prepare.
Its a Traditional Recipe
Sabudana Vada with fasting chutney
Navratri comes twice a year, once in March and then in September-October every year. During these Navratri Fasting, any grain flours are not consumed. Only a fruit based diet is followed which includes buckwheat flour, water chestnut flour, amaranth/rajgiri flour, samak rice flour / samak rice. Only a few vegetables are consumed like potato, tomatoes, pumpkin, Arbi with a no onion no garlic meal prepared once or twice a day as per preference.
I like to experiment and try and have new dishes prepared with these few flours and vegetable to not get bored of the flavors, but then a few traditional recipes you just cannot miss.One such recipe is Sabudana Vada. Tapioca / Sabudana being a very commonly used ingredient and easy to prepare had its special place in our traditional recipes .Originally it came from Maharashtra, where people make it not only during fasting days, but also as a everyday snack.
If you are looking for other interesting and traditional Fasting recipes then you may also look at these recipes on the blog:
Sabudana Khichdi, Navratri Mezze Platter with dips, Vrat Dosa , Kuttu ki kachori, Samak rice kababs, Pumpkin Appe, Pumpkin Tortila Chips, Peanut Dip, Tomato chilli dip.
Fasting Desserts : Sabudana Kheer , Khoya Barfi, Khoya Badam Peda .
Sabudana Vada
Ingredients
- 1/2 cup sabudana /Tapioca
- 3 boiled potato big size
- 1/4 cup Peanuts dry roasted and crushed
- 2 green chillies chopped
- 1 tsp lemon juice
- rock salt / sendha salt to taste
- 1/2 tsp powdered sugar
- 1/2 tsp black pepper powder or to taste
- 1/2 tsp ginger grated
- Desi Ghee/Oil to fry
Instructions
- In a bowl, put ½ cup sabudana and ½ cup water. Remember water should be just enough to soak till the tip and not extra otherwise the sabudana will get soggy and will retain excess water and the vadas will break while frying. Soak this and keep aside for 2-3 hours or overnight in the fridge.
- Next, in a large bowl, mix together, soaked sabudana, boiled and grated potatoes, roasted and crushed peanuts, chopped green chillies, sendha namak/rock salt, black pepper powder, powdered sugar and lemon juice.
- Mix and mash this mixture well with your hands until everything comes together.
- Now, make small dumplings/cutlets/tikkis/vadas of this mixture with your hands and keep them aside covered.
- Heat oil in a kadai/wok, bring it to boiling hot temperature and start putting the vadas into the oil to fry.
- Fry them evenly on both sides ,turning them as needed.
- Serve hot with vrat green chutney or have them with cold yogurt