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Sabudana Wada – Navratri Fasting recipe

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Ingredients

1 cup Sago (sabudana) (Tapioca) pearls)
2 medium Boiled potaotes
1 cup Roasted and crushed peanuts
2 tsp Chili ginger paste
1 tsp Sugar
1 tsp lemon juice
1/2 cup Finely chopped coriander
Oil to fry
Salt as per taste/rock salt (sendha namakk)

Sabudana Wada – Navratri Fasting recipe

How to make Sabudana Vada, Fasting recipe, Vrat recipe, Navratri Recipe

Cuisine:
  • 30 minutes
  • Serves 3
  • Easy

Directions

Sabudana Wada is one of my favorite and the most traditional fasting recipe that is made during Navratri. They are crispy, delicious and tastes so good.  Sabudana Wada are so versatile that they are not only made during Navratri or Fasting but are also served as breakfast and tea time snacks in many homes.

Sabudana Wada is commonly made during Vrat i.e when someone is fasting. It is made with soaked sabudana, boiled potatoes and roasted peanuts. All these ingredients are mixed together along with ginger-chili, salt and lemon juice. Small size wadas are made and later deep fried in oil and served with Farali Peanut chutney.

You can also try these recipes if you are fasting or looking for Navratri Vrat recipes:

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Steps

1
Done

Soak Sabudana in water overnight with enough water to cover the sabudanas and little more.
You can also soak it for 3-4 hours, it will work as well.

2
Done

Once the sabudana is soaked well, drain it if there is any extra liquid in it.
Peel the skin of the potatoes and mash it properly.
Tae a big bowl and mix soaked sabudana, mashed potatoes, roasted and crushed peanuts.
Now add salt as per taste, sugar, lemon juice, chili-ginger paste and finely chopped coriander.
Mix everything properly so that all the ingredients incorporate well into each other.
Keep this stuffing in the refrigerator for 10 minutes.

3
Done

Now divide the sabudana mixture into equal portions and keep it aside.
Make small balls out of it and press them lightly.
Heat oil in a pan and once the oil is hot enough to fry add sabudana wadas in small batches.
Fry all the wadas on a medium to high flame till the Wadas are golden brown and crisp.
Remove them on a kitchen napkin to absorb excess oil.

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