In Indian tradition, the Shravan month and the Navaratri period are times when many devout Hindus fast. Sabudana is a common ingredient that is used in some recipes made during the fasting period like Sabudana Khichdi, Sabudana Thalipeeth, Sabudana Kheer, Sabudana Bhel, Sabudana Pakoras and Sabudana Ladoos.
It's crispy and delicious and can be made as a morning or evening snack. Sabudana Vada is served with sweet curd in Maharashtra and this combination tastes great. Basically, this Sabudana Vada recipe comes from Maharashtra. In Mumbai, one will find many Mithai shops selling Sabudana Vadas. In fact it is a street food in Mumbai and many vendors sell these.
1. Soak the sabudana in water for 5 hours at least or overnight.
2. Drain of all the water completely from the soaked sabudana.
3. Boil the potatoes. Peel and then mash them.
4. Mix the mashed potatoes and sabudana together.
5. On a skillet, roast the groundnuts till they become crisp. Cool and then coarsely powder in a mortar-pestle.
6. Add the peanuts, rock salt, rice flour, sugar, ginger, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
7. Now take some portion of the mixture in the hands and shape them into flat round vadas or patties.
8. Deep fry the sabudana vadas till golden brown.
9. Serve Sabudana Vada with sweet curd or green chutney or tomato sauce.
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