Sabudhana vadai, a traditional neivedhyam dish in Maharashtra and other parts of Northern India. Sabudhana(Sago/Jevarasi) is used during Vrat(Fasting) days when we do not take any rice. Especially during    Ekadhasi Vrat(Fasting), devotees prepare Sabudhana Kichidi and consume if they are not able to fast the whole day.

Sabudhana Vadai is generally kept as neivedhyam during Dusshera. Its a very crispy snack. We can do this as an evening snack also. Lets try to do this during Navratri and get the blessings of Goddess Durga.



Sabudhana Vadai
Sabudhana Vadai
Ingredients:
Urid Dal3/4 Cup
Sabudhana/Sago/Jevvarasi1/4 Cup
Salt1 teaspoon
OilFor Frying
Green Chillies3
Curry LeavesFew
Coriander Leaves1/4 Cup
Grated Ginger1 teaspoon

Method:

  • Soak the Urid dal in water for atleast 2 hours



  • After 1 hour from soaking the urid dal, soak the Sago/Sabudhana in water for 1 hour


  • After 2 hours, drain the water from urid dal and add it to mixer along with salt and grind it to a nice paste by just sprinkling little water


  • Take the ground urid dal batter to a bowl 
  • Drain the water from Sago and add it to the bowl having urid dal batter 
  • Along with this add chopped green chillies, chopped ginger, coriander leaves and curry leaves and a pinch of hing


  • Mix all the ingredients and keep it aside


  • In a heavy bottomed pan, add oil and allow it to become hot. We can check the heat of oil by dropping a little amount of vadai batter and check if it immediately raises in the oil. This is the correct consistency


  • Take 1 small cup of water. Wet your left palm
  • Now take 1 lemon size quantity of batter and keep it in left palm and press it and make a small hole in the middle as shown in the picture below. We can also make vadai patties without making this hole, like we do in Paruppu vadai.
  • We can also use a clean plastic cover or banana leaf to make these patties


  • Genltly drop the patti inside the hot oil. Please be very careful, if you drop it from long distance, then the oil may spill and hurt your hands.
  • Repeat the above 2 steps for atleast 6-7 patties and allow them to cook one side


  • Now, gently turn the vadai to other side to cook completely


  • When both the sides of the vadai become golden brown color, and also the bubbles of oil tend to reduce, then we can remove the vadai from oil and place it in a bowl having paper tissue to drain excess oil
  • Repeat the steps for the remaining batter


  • Mouth-watering, wonderful Sabudhana vadai are ready for neivedhyam or to serve

Sabudhana Vadai
Sabudhana Vadai

Post a Comment Blogger

 
Top