Sabudana vada holds cultural importance during fasting periods like Navratri as it provides the energy needed for those abstaining from grains and legumes, while also following strict dietary guidelines. This snack offers a delightful balance of taste and nutrition, making it widely enjoyed beyond fasting days as well.

.1Sabudana (tapioca pearls): 1 cup

2.Potatoes: 2 large (boiled and mashed)

3.Peanuts: 1/2 cup (roasted and coarsely ground)

4. Green chilies: 2-3 (finely chopped)

5.Cumin seeds: 1 tsp

6.Coriander leaves: 2 tbsp (finely chopped)

7.Lemon juice: 1 tbsp 8.

8.Rock salt (sendha namak): to taste (used during fasting)

9.Ghee or oil: for deep frying

Soak Sabudana:

• Wash the sabudana thoroughly and soak it in water for 4-6 hours or overnight. Ensure that water just covers the sabudana to prevent them from becoming too mushy. Drain any excess water after soaking.

Prepare the Vada mixture:

• In a large mixing bowl, combine the soaked sabudana, mashed boiled potatoes, coarsely ground roasted peanuts, chopped green chilies, cumin seeds, coriander leaves, lemon juice, and rock salt.
• Mix everything well to form a dough-like consistency.

Shape the Vadas:

• Grease your hands with a little oil or ghee, and shape the mixture into small flat patties or vadas.

Frying:

• Heat oil or ghee in a deep frying pan over medium heat. Once the oil is hot, gently slide the vadas into the oil and fry until they are golden brown and crispy on both sides.
• Make sure to fry them in batches and avoid overcrowding the pan.

Serve hot with vrat-friendly chutneys like green coriander chutney or curd.

1.Ensure the sabudana is well-soaked but not too mushy.

2Adding peanuts enhances the crunch and adds flavor, but you can skip it if you’re allergic.

3.Fry on medium heat to cook evenly inside and avoid burning the outer layer.

Sabudana Vada is an excellent snack during fasting, crispy on the outside and soft inside. It’s best enjoyed hot with a cup of tea or cooling yogurt.