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Sabudana Vadi: Crunchy Bites of Fasting Bliss – Straight From Chef Curry Do’pyaza’s Kitchen!

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Chef Curry Do’pyaza

Sabudana Vadi: Crunchy Bites of Fasting Bliss – Straight From Chef Curry Do’pyaza’s Kitchen!

Namaste, mere pyaare doston! Ram Ram! Sat Sri Akal! Chef Curry Do’pyaza here, ready to share a delightful recipe that’s close to my heart, and I bet, close to yours too! Today, we’re diving into the world of Sabudana Vadi, those crispy, melt-in-your-mouth delights that are perfect for fasting days or just a yummy snack.

This dish brings back fond memories of my Aaji (grandmother) patiently making these during Shravan Maas and Navratri. The aroma of sun-dried sabudana filled the air, a promise of deliciousness to come. Sabudana Vadi isn’t just food; it’s tradition, a taste of home, and a reminder of simpler times.

A Little History Lesson (Chutki Bhar!)

Sabudana, also known as Sago, comes from the pith of the Sago palm. It’s a staple during fasting periods in India because it’s pure carbohydrates, providing energy when you’re abstaining from grains. Sabudana Vadi, a clever way to preserve and enjoy this ingredient, likely originated in Maharashtra and quickly spread across India.

Prep Time: 20 minutes (plus soaking and drying time)
Cooking Time: 10-15 minutes

Ingredients (Samagri):

  • 1 cup Sabudana (Sago Pearls) – Use the medium-sized ones
  • 1/2 cup Shengdana Kut (Roasted Peanut Powder) – Freshly ground is best!
  • 2-3 Hari Mirch (Green Chillies) – Finely chopped (adjust to your spice level)
  • 1 inch Adrak (Ginger) – Grated
  • 1 tsp Jeera (Cumin Seeds)
  • 2 medium sized Aloo (Potatoes) – Boiled, peeled and mashed
  • Sendha Namak (Rock Salt) – To taste (Remember, it’s for fasting!)
  • Tel (Oil) – For deep frying

Let’s Get Cooking! (Chalo Banayein!)

  1. Soak the Sabudana: Wash the sabudana thoroughly 2-3 times until the water runs clear. Soak it in just enough water to cover it completely. Let it soak for at least 4-5 hours, or preferably overnight. The sabudana should be soft and easily mashable.
  2. Prep the Potatoes: Boil the potatoes until they are soft. Peel and mash them well. Ensure there are no lumps.
  3. Mix it All Up: In a large bowl, combine the soaked sabudana, mashed potatoes, roasted peanut powder, chopped green chilies, grated ginger, cumin seeds, and rock salt. Mix everything together thoroughly with your hands. This is where the magic happens!
  4. Shape the Vadi: Take a small portion of the mixture (about a tablespoon) and shape it into a small, flat disc or patty. Repeat until all the mixture is used up.
  5. Sun-Dry the Vadi: This is crucial! Spread the vadis on a clean cloth or tray and let them dry in the sun for 2-3 days, or until they are completely dry and hard. Turn them over occasionally to ensure even drying. If you don’t have strong sunlight, you can dry them in a low-temperature oven (see below).
  6. Fry to Golden Perfection: Heat oil in a kadhai or deep frying pan over medium heat. Gently drop a few vadis at a time into the hot oil and fry until they are golden brown and crispy.
  7. Drain and Enjoy: Remove the fried vadis with a slotted spoon and drain them on paper towels to remove excess oil. Serve hot and enjoy!

Chef Curry’s Tips for Vadi Victory!

  • Don’t Oversoak: Too much water will make the sabudana sticky.
  • Perfect Peanut Powder: Roast the peanuts until they are fragrant and slightly browned before grinding. This adds a wonderful nutty flavor.
  • Sun is Key: Proper sun-drying is essential for a long shelf life and crispy texture.
  • Oil Temperature: The oil should be hot enough to fry the vadis quickly, but not so hot that they burn.

Cooking Variations – For Every Kitchen!

  • Gas Stove: Follow the deep-frying instructions above.
  • Induction Stove: Same as gas stove.
  • Oven Drying: If you don’t have strong sunlight, you can dry the vadis in a preheated oven at 150°F (65°C) for 4-6 hours, flipping them occasionally.
  • Air Fryer: You can also air fry the vadis! Preheat your air fryer to 350°F (175°C). Spray the vadis with a little oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.

Nutritional Nibbles:

Sabudana is primarily carbohydrates, providing energy. Peanuts add protein and healthy fats. This dish is a good source of energy, especially during fasting.

Serving Suggestions:

  • Enjoy them hot as a snack with green chutney or yogurt.
  • Serve them as a side dish with your fasting meal.
  • Crush them and use them as a topping for your sabudana khichdi.

A Humble Request:

Now, it’s your turn! Try this recipe at home. Feel the joy of creating something delicious and sharing it with your loved ones. Cook with love, and enjoy every bite! And remember, happy cooking!

Until next time, this is Chef Curry Do’pyaza, signing off!