Shardiya Navratri is about to come. At present, preparations are being made in all the houses as to how to worship Goddess Durga in the coming nine days. From the decoration of Mata’s idols to the food items to be consumed during the fast, a list is being made. Onion, garlic, wheat products or pulses are not eaten in the food prepared during the fast.
If you also keep a fast and are wondering what to eat this time during Navratri, then we have brought for you a very tasty and tasty recipe of sago, which is most used during the fast. While in the previous article we taught you how to make ‘Sabudana Khichdi’, today we have brought for you the recipe of ‘Sabudana Vada’ which is as delicious as Khichdi. Let us go through its step by step recipe.
Material:
1 cup sago
3-4 medium size boiled potatoes
1/2 cup peanuts
1/2 lemon
2-3 tbsp water chestnut/buckwheat flour
a little cumin
salt as per taste
finely chopped coriander
finely chopped green chillies
peanut oil for frying
Method of making:
1. To make ‘Sago Vada’, you will have to soak 1 cup of sago in water for at least 5 hours or a night before. There should be enough water that the sago gets submerged in it.
2. Check the sago in the morning to see if its grains are clear like crystal. To make Sabudana Vada, it is very important to ensure that the Sabudana is neither too soft nor raw. Vadas will be good only if the sago is perfectly wet.
3. Now dry roast some peanuts in a pan. After they turn light brown, remove their peel and grind them coarsely in a mixer.
4. Take a bowl and put 3-4 boiled potatoes in it and mash them well. Add sago, coarsely ground peanuts, green chillies, green coriander, buckwheat/singat flour, salt and lemon juice to the potatoes.
5. Mix all these things well and make a paste. After making the paste, give it a round shape like tikki. Make tikkis of sago paste and keep them aside and let them rest.
7. Take sufficient amount of oil in a pan on gas and heat it. When the oil is hot, put 3-4 tikkis in it and deep fry them till they turn golden from both the sides.
8. Fry the vada until it becomes crisp. Remove from the pan and keep in a plate. Serve hot with curd and green chutney.
FIRST PUBLISHED: September 27, 2024, 10:04 IST
