write the recipe of sabudaana vada and write the procedure and ingredients
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Sabudana vada recipe with video & step by step photos. Sabudana vada is a popular crisp fried snack made with tapioca pearls (sago), roasted peanuts, boiled potatoes and herbs. It is a popular Maharashtrian snack that is eaten not only as a tea time snack but also as a fasting or Upvas/ Vrat food. SABUDANA KHICHDI and SABUDANA KHEER are other foods made during Navratri & Ekadashi fastings. As per the tradition, many hindus fast during Ekadashi & Navratri. Some people consume only milk, some only fruits, while some consume a single meal per day.
Sabudana is one of the most commonly used ingredient during the fasting days. It is considered as an instant energy booster as they are high in carbs.
During the fasting days, many ingredients like lentils, certain spices, garlic and onions are not consumed. So the fasting foods like this sabudana vada are made without using any of these ingredients.
Since sabudana is a pure starch, peanuts are used here to add some nutrition. Potatoes bind all of these together.
This failproof recipe will give you not only delicious but also crisp sabudana vada. The recipe shared here is the Maharashtrian version and is gluten-free as well vegan.
To make good sabudana vada, always soak the sabudana well until they turn soft. You can roast the peanuts ahead, crush them and store in a jar.
This saves some time on the day you prepare these vadas. Make sure your boiled potatoes are just cooked and not mushy otherwise sabudana vada will soak up lot of oil.
Many people prefer to eat these with yogurt or chutney. These are best served hot & also go well with hot tea.
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Sabudana is one of the most commonly used ingredient during the fasting days. It is considered as an instant energy booster as they are high in carbs.
During the fasting days, many ingredients like lentils, certain spices, garlic and onions are not consumed. So the fasting foods like this sabudana vada are made without using any of these ingredients.
Since sabudana is a pure starch, peanuts are used here to add some nutrition. Potatoes bind all of these together.
This failproof recipe will give you not only delicious but also crisp sabudana vada. The recipe shared here is the Maharashtrian version and is gluten-free as well vegan.
To make good sabudana vada, always soak the sabudana well until they turn soft. You can roast the peanuts ahead, crush them and store in a jar.
This saves some time on the day you prepare these vadas. Make sure your boiled potatoes are just cooked and not mushy otherwise sabudana vada will soak up lot of oil.
Many people prefer to eat these with yogurt or chutney. These are best served hot & also go well with hot tea.
Mark as brainliest answer :-)
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