Durga pooja, dandiya- raas, dhol, kanya pooja, bombe habba, yakshagana, Mysore Dussehra’s grand processions and lots of varieties in food. From North India to South India diversity thrives in the beliefs and rituals of our people in India.
Navaratri means nine nights, which signifies that nine different forms of goddesses are worshipped continuously for nine nights and ten days. It is a festival of joy, wealth, prosperity, happiness, destroyal of the evil and sheer diversity.
During the nine days of the festival, a practice of fasting is followed by the people all over India. Fasting has been a part of the comprehensive religious practices since ancient times. People fast during Navratri as an act of denial for materialistic needs to attain higher spiritual quests and be blessed by the almighty. Besides believes, it is very important to provide enough nutrients and hydrate your body with enough liquid.
Sabudana is one of the best fast food because it is an energy enhancer, filled with carbohydrates, can be easily digested and provides cooling effect in order to regulate body heat. Here are 3 easy to make sabudana recipes which not only go with your fasting rituals but also keeps you healthy and hearty to enjoy the festival.
1. Sabudana khichdi
Sabudana khichdi is an easy to make fasting food which tastes amazing as peanuts, potatoes, cumin seeds are fried in desi ghee. The coriander leaves also enhances the taste of the sabudana and gives a yummy taste to the khichadi.
Ingredients
- Sabudana – 1 cup
- Potatoes – 2
- Roasted Peanuts – ½ cup
- Curry leaves
- Green chilli – 2-3
- Cumin – 1 tsp
- Sugar ½ tsp
- Lemon juice – 1 tsp
- Desi ghee – 3 tbsp
- Salt – as per requirement
- Coriander leaves
Directions
- Keep the sabudana under running water and rinse it well until the starch gets removed from it.
- Soak the sabudana in water for about 3-5 hours, or even overnight depending upon the quality of the sabudana.
- Drain the sabudana well and keep it aside for sometime.
- Take a cooker and boil the potatoes; and when warm remove the peel and chop them into small pieces.
- Take a pan and roast the peanuts till browned on a low flame to medium flame.
- Once the roasted peanuts are cooled down, make a coarse powder of it.
- Now, take the pan and add desi ghee to it.
- Fry the cumin until it crackles and gets brown in colour.
- Now add curry leaves and chillies to the ghee and let them fry for a few seconds.
- Now add the chopped potatoes to it and give it a good mix.
- Add sabudana, then salt and keep stirring the mixture on a low flame..
- When you observe that the sabudana is turning translucent, it means the sabudana is getting cooked.
- Switch off the flame and squeeze a lemon into it, add chopped coriander leaves and mix well.
- You can also add some grated coconut for garnishing.
- Your hot and not so spicy sabudana khichdi is ready to be served.
Tips to follow
- See to that you soak the sabudana well in the water depending upon its quality.
- You can also add black pepper powder and chilli powder if you like it spicy.
- You can add chopped ginger if necessary.
- You can add turmeric powder if necessary.
2. Sabudana vada
Sabudana vadas are crispy outside and soft from inside. It tastes too good and makes your taste buds crave for more. Though it does not contain onions, garlic, lentils etc, it tastes yummy.
Ingredients
- Sabudana – 1 cup
- Potatoes – 4
- Peanuts – ½ cup
- Cumin seeds – 1 tsp
- Chopped Chillies – 2
- Ginger – 1 tsp (optional)
- Lime juice – 2 tsp (optional)
- Chopped coriander
- Sugar – 1 ½ tsp
- Salt – as per requirement
- Desi ghee – for frying
Directions
- Keep the sabudana under running water and rinse it well until the starch gets removed from it.
- Soak the sabudana in water for about 3-5 hours, or even overnight depending upon the quality of the sabudana.
- Drain the sabudana well and keep it aside for sometime.
- Boil the potatoes in a cooker and mash them well.
- Take a pan and roast the sabudana until it turns light brown.
- Once the roasted peanuts are cooled down, make a coarse powder of it.
- Take a bowl, add sabudana, mashed potatoes, cumin seeds, powdered peanuts, sugar, ginger(optional), chopped chillies, salt, coriander leaves, lime juice to the bowl and give it a good mix.
- Now take some mixture into your hand and give it a shape of vada i.e, flat and round.
- Take a frying pan, pour desi ghee on a medium flame.
- Now, gently place the sabudana vada in the ghee.
- Once a side of the vada turns light brown, flip the vada onto the other side.
- When you observe that the vadas have turned golden and crispy, remove them with a slotted spoon.
- Your sabudana vada is ready to be served with curd, green chutney or if you are not fasting, you can serve it with tomato sauce as well.
Tips to follow
- The sabudana needs to be soaked well and really soft.
- Drain the water well because presence of moisture content in the vada will not get you right shapes.
- See to that you are placing the sabudana vada when the desi ghee is hot, because if you place them when the ghee is cold, it will absorb more ghee, and also become soggy.
- If you observe that the sabudana vada is breaking once you place them in the hot ghee, add 1-2 tbsp amaranth flour/ rajgira atta to the mixture.
- Do not crowd the frying pan with vadas as you have to flip them both sides.
Read our blog –Ghee- Why is it an important part of your diet?
3. Sabudana kheer
Sabudana kheer is an amazing sweet pudding which is not just easy to make but also easy to digest.
Ingredients
- Sabudana – ½ cup
- Milk – 2 cups
- Water – 2 cups
- Sugar – 4-5 tbsp (depending upon your taste)
- Cardamoms – 4-5
- Chopped cashews – 2 tbsp
- Raisins – ½ tbsp
Directions
- Keep the sabudana under running water and rinse it well until the starch gets removed from it.
- Soak the sabudana in water for about 3-5 hours, or even overnight depending upon the quality of the sabudana.
- Drain the sabudana well and keep it aside for sometime.
- Take a pan and place the sabudana on medium flame and warm milk simultaneously.
- After 5 minutes, add the milk to the sabudana and continue to cook.
- Add sugar, cardamom powder and simmer the kheer for about 15-20 minutes.
- See to that you are continuously stirring the kheer.
- Switch off the flame and add chopped cashews and raisins.
- Your sweet and creamy dessert is ready to be served.
Tips to follow
- You can soak sabudana for about 30 minutes in hot water.
- You can skip sugar and add jaggery instead, but there will be variation in the taste of the kheer. Add jaggery and water in a pan, heat it until the jaggery melts and cook it till the syrup thickens. Cool it and add the kheer to it.
- You can add chopped dates, but see to that you don’t cook dates.
- You can also add some strands of saffron to the kheer.
Now that the Navratri fasting is going on, Sabudana recipes will rule your kitchen. It is stomach filling, healthy and nourishing food that you will not make your fasting food list boring.
If you are one among those “sweet tooth” you would surely like to try out a few other sweets at home.
- Try out the creamy and flavoursome Rabdi Rasmalai at home.
- Prepare the classical delicious Kesar peda instantly at home.
- You can also try Moong dal halwa at home.
- Try out some amazing and instant sweets like Gulab jamun, Rava kesari bath, Mysore pak, Instant jalebi and sweet Pongal using desi cow ghee at home. You can prepare homemade ghee or buy pure organic ghee at our online store. Visit our website https://sureshfoods.com to know more.
Keep an eye out for more such amazing Dussehra and Diwali special recipes at Suresh Foods blog.
4. SABUDANA THALIPEETH
Ingredients:
- 2 cups sabudana
- 2 boiled potatoes
- ½ teaspoon cumin seeds
- 4 teaspoons roasted and crushed peanuts
- 1/2-inch finely grated ginger
- 2 green chillies
- Coriander leaves
- 1 teaspoon lemon juice
- Rock salt
Method:
- Soak sabudana overnight into a large bowl. On the next day, drain the excess water and thoroughly dry all the sabudana pearls.
- In a mixing bowl, mix the soaked sabudana with the mashed potatoes, cumin seeds, roasted and crushed peanuts, along with finely grated ginger, chopped green chillies, coriander leaves, salt, sugar, and lemon juice. Make sure to thoroughly mix all of the ingredients.
- Take a handful of the mixture and flatten it to make round, pancake-like discs.
- Heat a pan and add a minimal quantity of ghee or oil, and place the discs on it.
- Cook thoroughly on both the sides over medium flame till they turn to be golden brown. Remove it from heat and serve the sabudana thalipeeth hot.
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