Скачать или смотреть Sabudana Banane Ki Recipe | साबूदाने की रेसिपी | Sabudana Khichdi Recipe | साबूदाना कैसे बनाते हैं

Vrat Recipes For Navratri:

How to Soak Sabudana

Ingredients:
1 cup sabudana or tapioca pearls, medium-sized
1 cup water, for soaking

Instructions:
Rinse the sabudana pearls with water 2-3 times or until the water becomes clear to get rid of all the starch.
Add the sabudana to a bowl and pour water. The ratio between sabudana and water should be 1:1 or there should be at least ¼ inch of water above the level of sabudana.
Let it soak for 4-6 hours. Depending on the quality of sabudana you are using, the soaking time will change. Some might become soft after 4 hours of soaking and for some, you might have to soak overnight.
After soaking, check if the sabudana has softened. To check that, press a pearl between your thumb and index finger. If it gets mashed up, then it’s ready.
But if the centre still feels hard, then pour 2-3 tbsp water and soak for 30 minutes.
Drain the sabudana in a colander or strainer to ensure there is no excess moisture.
Let it stay in the colander for a couple of minutes.

Sabudana Vada Recipe

Ingredients:
1 cup sabudana/sago/tapioca, medium-sized pearls
1 cup water, for soaking
3 medium-sized boiled potatoes, roughly mashed
¼ cup roasted peanuts, roughly crushed
½ cup chopped coriander leaves
8-10 curry leaves, chopped
1-2 tbsp chopped green chillies
1 tsp cumin seeds
1 tbsp lemon juice
1 tbsp sugar
Sendha namak (rock salt), to taste
Oil for deep frying

Instructions:
In a large bowl, add soaked sabudana, potatoes, peanuts, coriander leaves, curry leaves, green chillies, cumin seeds, lemon juice, sugar and sendha namak.
Give everything a good mix. But be very gentle. Avoid mashing the sabudana pearls.
Then wet your palm. Then take a small amount of the mixture. Shape it into a flat round patty. Keep aside. Make all the vada in the same manner.
Heat oil in a pan for deep frying over a medium flame.
Carefully drop the vadas. Let them cook undisturbed for a couple of minutes.
Then flip them. Cook the sabudana vadas until they are crisp and golden brown in colour.
Take them out. Fry all the vadas in the same manner.
Serve them hot with green chutney.

Sabudana Bhel Recipe/ Sabudana Khichdi Recipe

Ingredients:
For the sabudana chaat/bhel:
1 cup sabudana or tapioca pearls, medium-sized
1 cup water, for soaking
¼ cup cashew, roughly chopped
1 medium-sized potato, boiled and diced
1 tsp roasted cumin powder
¼ cup pomegranate arils
1/2 cup vrat wale potato chips, crushed
1 tbsp ghee
Sendha namak/rock salt, to taste

For Green Chutney/Vrat Ki Chutney:
1 bunch coriander leaves
1-2 green chilli, roughly chopped
1-2 tbsp lemon juice
1 tsp sugar
Sendha namak/rock salt, to taste

Instructions:
Rinse the sabudana pearls with water 2-3 times or until the water becomes clear to get rid of all the starch.
Add the sabudana to a bowl and pour water. The ratio between sabudana and water should be 1:1 or there should be at least ¼ inch of water above the level of sabudana.
Let it soak for 4-6 hours. Depending on the quality of sabudana you are using, the soaking time will change. Some might become soft after 4 hours of soaking and for some, you might have to soak overnight.
After soaking, check if the sabudana has softened. To check that, press a pearl between your thumb and index finger. If it gets mashed up, then it’s ready.
But if the centre still feels hard, then pour 2-3 tbsp water and soak for 30 minutes.
Drain the sabudana in a colander or strainer to ensure there is no excess moisture.
Let it stay in the colander for a couple of minutes.

To make the vrat wali green chutney:
In a grinder jar, add coriander leaves, green chilli, lemon juice, sugar and salt. Grind to make a smooth paste. While grinding, you may add a little water if you like.

To make the sabudana chaat/bhel:
Heat a non-stick pan over medium flame. Add ghee and allow it to melt.
Add cashews and cook for a few minutes until they turn golden.
Add boiled potatoes and sprinkle a little sendha namak over it. Mix well and cook for 1-2 minutes.
Add the soaked sabudana and sendha namak. Give a gentle toss. Cook for a minute.
Then turn the flame off. Pour the green chutney and roasted cumin powder. Gently combine everything well.
Transfer it to the serving bowl. Garnish with pomegranate arils and crushed farali potato chips.
Sabudana chaat or bhel is ready to serve!

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