This is a festival delicacy, this can be eaten during Vrat/fasting also.
Sabudana:
*provides lot of energy, that is the reason for it being a Vrat-time food
*Aids muscle growth and strengthens bones
*Lowers blood pressure
*Improves digestion
*Prevents stomach related problems, like, gas, bloating and constipation
*Contains zero cholesterol and promotes heart health
*Good for expectant mothers since it fights birth defects
*Non allergic in nature
Please check my sabudana khichdi and sabudhana kheer
Ingredients
Sabudhana - 1/2 cup, soaked in water for 4-5 hours, till they swell up in size and become soft, then drained
Potato - 2, medium sized, boiled and mashed
Peanuts - 1/4 cup, dry roasted and coarsely powdered
Green chillies - 5-6, ground
Ginger - 1 small piece, grated or ground
Coriander leaves - 1 big heap, chopped
Jeera - 1 tsp
Lemon juice - 1 tbsp
Brown/white sugar - 1 tsp
Salt to taste
Oil to fry the vadas
Recipe cuisine: Indian; Category: Snack, neivedhyam, starters
Soaking time: 4-5 hours; Prep time: 10 mts; Cooking time: 20 -30 mts
Yields 6-8 vadas
Sago/sabudhana washed well and soaked
Potato boiled and mashed
To the boiled and mashed potatoes, salt, green chilli-ginger pastes, peanut powder, and salt to taste added
Chopped coriander added
Lemon juice
Sabudhana has swelled up, soft when you crush
Sabudhana added, and 1 tsp brown sugar too, knead all together to a dough
Kadai heated with oil, vadas shaped, flattened and added and fried to golden color
Kept in the colander
Served with tomato ketchup. Green chutney is also a good side for this snack
This post first appeared in www.malpatskitchen.com
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