SABUDANA DAHI VADA

Namaste everyone 🙏🏻,

Today I’m sharing my Sabudana Dahi vada recipe !

Sabudana Dahi vada are soft sago (tapioca pearls) fritters, crispy on the outside and soft in the centre soaked in creamy sweet yogurt. Dahi means yogurt/ curd and vada are deep fried fritters. These melt-in-the-mouth snack is topped with tamarind chutney and green chutney. Lastly garnished with ground spices. This is a fasting/ vrat recipe so I’ve only used spices that are allowed to eat during fasting days.

In this blog, all the chutneys and spices are Vrat/ fast friendly.

It is served as a snack or as side in a meal. Most homes make this during special occasions like celebrations, parties & festivals like Diwali, holi and Navratri. It is one of the most popular Indian foods eaten across India.

INGREDIENTS (serves 1 person)

Yogurt Mix

• 120 gms of curd/ yogurt / dahi

• 35 gms of granulated sugar

Vada Masala

• 1 tablespoon of cumin seeds (jeera)

• 1 tablespoon of carom seeds (ajwain)

• Rock salt as per taste (senda namak)

• 1 teaspoon mango powder (amchur powder)

• 1 teaspoon of freshly grounded black pepper (kaali mirch)

• 1-2 tablespoons of dried mint leaves, crushed (sukha pudina)

Green Chutney

• 3-4 fresh green chillies

• a small bunch of fresh coriander leaves

• 1 tablespoon of grated ginger (optional, omit if don't eat ginger during fasting days)

• 6-7 good quality cashews

• Juice of half lemon

• 1 tablespoon of cumin seeds (jeera)

• Rock salt as per taste (sends namak)

• 1 tablespoon of granulated sugar

• 20-30ml 0f water

Tamarind Chutney

• 1 teaspoon desi ghee

• 1/4 cup of tamarind paste

• 2/3 cup of sugar

• 1/2 cup of water or more if needed

• Paste of 2-3 fresh green chillies turned red (you can use regular green chillies)

• 1/2 teaspoon of grated ginger; few julienne cut flakes for garnishing (optional, omit if you don't eat ginger during fasting days)

• Rock salt as per taste (sends namak)

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon of black seeds/ kalonji seeds (optional)

INSTRUCTIONS

• Rinse sabudana under tap water until the water runs completely clear. Transfer the sabudana to a large bowl. Add water to sabudana. Just enough to cover them.

• Cover and soak for 2 hours.

• After the soak cycle is done, mash the sabudana and boiled potatoes together. mash as fine as you can, this helps to achieve those crispy texture from the outside and soft and light interior

• add in the salt, green chilies, cilantro, and spices.

• Mix well until evenly blended.

• Heat oil in a pan or cauldron for frying.

• Take a small ball of sabudana mixture. Flatten the ball and make it look like a tikki.

• Carefully lift the vada and fry in hot oil until golden brown. Make sure the oil is not too hot. The trick is to cook in medium-hot oil until golden brown, occasionally turning with a slotted spoon.

• When done, remove the crispy vadas from hot oil with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with rest of the dough until all the mixture is used up.

Assembling Bhallas

• Like regular bhallas, you don’t have to soak vrat sabudana dahi vadas in warm water.

• When serving add the vadas in a serving bowl, pour a generous amount of chilled sweet yogurt over the vadas.

• Pour some green chutney and tamarind chutney on it.

• Garnish with the prepared vada masala, some fresh pomegranate seeds & julienne cut ginger, if using. Enjoy!

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!