The auspicious festival of Krishna Janmashtami, marking the birth of Lord Krishna, will be celebrated with religious fervor on 4 September this year. On this sacred occasion, devotees observe day-long fasts to seek blessings. Selecting nourishing and appetizing food during fasting is essential to maintain energy levels throughout the day. For those wondering what special dish to prepare during their fast, traditional Sabudana Vada serves as an ideal recipe. Crispy on the outside and wonderfully soft on the inside, this popular fasting snack doubles the joy of festive eating and requires minimal preparation time.
Ingredients Required for Sabudana Vada
To make delicious Sabudana Vadas at home, gather the following ingredients in the specified quantities
- Sago (Sabudana): 1 cup (thoroughly washed and soaked for 4 to 5 hours)
- Boiled Potatoes: 3 medium-sized (mashed smoothly)
- Peanuts: 1/2 cup (roasted and coarsely ground)
- Green Chillies: 2 to 3 (finely chopped)
- Ginger: 1 teaspoon (grated)
- Fresh Coriander Leaves: Finely chopped
- Fasting Salt (Sendha Namak): To taste
- Black Pepper Powder: 1/2 teaspoon
- Lemon Juice: 1 teaspoon (for a tangy flavor)
- Ghee or Peanut Oil: Required amount for frying
Step-by-Step Recipe Instructions
Follow these clear and simple steps to cook crisp Sabudana Vadas
Step 1: Transfer the soaked sago (sabudana), which has been resting for 4 to 5 hours, into a large mixing bowl. Ensure that the sago is completely drained of excess water so the mixture does not become soggy.
Step 2: Add 3 medium-sized boiled and mashed potatoes to the sago, followed by 1/2 cup of roasted coarsely ground peanuts, finely chopped green chillies, grated ginger, and chopped fresh coriander leaves. Season the mixture with rock salt (sendha namak) according to taste, 1/2 teaspoon of black pepper powder, and 1 teaspoon of fresh lemon juice.
Step 3: Thoroughly blend all ingredients together using your hands until a smooth, uniform dough is formed.
Step 4: Apply a small amount of ghee or peanut oil onto your palms. Take a portion of the mixture, shape it into a ball, and gently press it between your palms to flatten it into a round patty or vada shape.
Step 5: Heat peanut oil or ghee in a pan over medium heat. Once the oil reaches the right temperature, carefully slide the prepared vadas into the hot oil.
Step 6: Deep fry the vadas on medium flame, flipping them occasionally until both sides turn golden brown and crispy. For a low-oil alternative, you can also shallow fry them in an appe pan using just a small drop of ghee.
Step 7: Remove the hot vadas from the oil and drain them on a plate. Serve immediately alongside fast-compliant coriander-mint chutney or thick sweet curd to enjoy a delicious meal.
