Sabudana vada is a popular recipe in Maharashtra prepared especially during fasts. The crunch of peanuts with versatile sago & potatoes with the spicy chillies makes one scrumptious finger licking experience. It’s flavourful and quite easy to make. A delicious evening tea time snack.
Lets get started on the recipe.
Difficultly level -Easy
Course – Snacks & Starters
Makes : 12 Vadas.
1/2 cup Sabudana (Sago)
1 cup boiled, peeled and mashed potatoes
1/4 cup coarsely crushed roasted peanuts
2 tsp finely chopped green chillies
2 tsp finely coriander leaves
1 tsp grated ginger
1/2 tsp jeera powder
2 tsp rice flour
A pinch of Asafoetida (optional)
Salt to taste
Oil for deep frying
- Clean and soak the sago in 1/3 cup water for about 5-6 hours.
- After 5 hours, the sago will be soft and fluffy.
- Add all the remaining ingredients to it and mix well.
- Divide the mixture into small portions & Make tikkis/vadas of equal size.
- Heat oil in a frying pan and deep fry the vadas until they are golden brown in colour.
- Drain excess oil in an absorbent paper and enjoy it hot with green chutney.
Tip – You can add grated cheese or paneer too, if you want to make it more creamy & cheesy.
First of all, Happy Mahashivaratri to all of you. May the blessing of Lord Shiva be with you always.
One can find sweet potatoes in abundance with all the vegetable vendors during Mahashivaratri. It is offered to the Lord as Prasadam in any form. Baked, roasted or made like this. As I have a huge sweet tooth, I prefer it sweetened.
This halwa is easy to make, healthy and tastes great too. It can be prepared using sugar or jaggery. Whichever you prefer. I prefer jaggery as it is healthier. The procedure with sugar is the same. Just sugar in place of jaggery. Also, I have used very less ghee. You can add a couple of spoons more if you prefer.
So, Lets get started with the recipe.
2 medium sized sweet potatoes boiled and mashed
2 tbsp ghee (clarified butter)
1/2 cup finely grated jaggery
2 tbsp freshly grated coconut
1/4 cup milk
A pinch of cardamom powder
Few roasted Cashew nuts
- Mix boiled and mashed potatoes, finely grated jaggery, cardamom powder and coconut together. Mix it well.
- Heat ghee in a pan.
- Add this mixture to it and cook on low flame for a minute. The jaggery will start melting.
- Add milk and keep stirring till all the jaggery melts and you get the perfect halwa consistency or till the ghee is separated from the mixture.
- Garnish it with roasted cashews and serve it hot.
(This blogpost is a part of monthly link up party at Our Growing Edge This event endeavours to connect food bloggers and inspires us to try new things. This month is hosted by Amanda at My Everyday Homemade)