How To Make Sabudana Vada

HOW TO MAKE SABUDANA VADA

Let us see How To Make Sabudana Vada

Traditionally sabudana is used in making dishes during Navratri, Diwali, and fasting days 

It is popular in Maharashtra, Tamil Nadu, Andhra Pradesh, Karnataka, and Kerala

Maharashtrian Sabudana Vada Recipe is made with sabudana that is sago seeds and peanuts with potato, green chilies, cumin seeds and fried to golden brown vadas

Tamil Nadu produces sago seeds in India 

Sabudana is beneficial to the body 

  • Sago seeds are a great source of energy and are preferred on fasting days as they keep the stomach full for a long period.
  • Sabudana has antacid properties.
  • They have a cooling effect on the stomach and so they are preferred in fasts 
  • Sabudana has more antioxidants than vitamins and minerals. 
  • Sabudana is rich in vitamin C, Calcium, and iron to strengthen the bones and Iron to increase the hemoglobin in the blood
  • To enhance the taste peanuts are added 
  • Peanuts or groundnuts are a great source of proteins 
  • Proteins build tissues and muscles in the body 
  • Due to the phosphorus, copper, and antioxidant properties, groundnuts are useful for the development of bones.

To make Crispy Sabudana Vada Recipe

Soak the sabudana in water for 2 hours. Drain and keep in a sieve to remove the extra water for 6 to 7 hrs or overnight . This separates each grain of sabudana. When preparing the dish we follow a procedure 

So let us see How to make Sabudana Vada

   

Let us see The Ingredients For Sabudana Vada Recipe in English 

  • Take 2 potatoes.
  • 2 cups of sabudana
  • A cup of peanuts 
  • 3 green chillies cut into pieces
  • A teaspoon of cumin seeds  
  • Salt as per taste 

MAKING OF SABUDANA VADA

 

Preparation

  • Take 2 potatoes. Boil them in the cooker for 3 to 4 whistles. Let them cool. Peel them. Mash them.Keep Aside
  • Take 2 cups of sabudana soak in 6 to 8 cups of water for 2 hrs. Drain the water and keep the sabudana in the sieve to remove extra water overnight.
  • In the morning Sabudana is nicely seperated, puffed to double the size after keeping it overnight.
  • Roast the groundnuts so that the skin can be easily separated. Cool.
  • Deskin the groundnuts and in a mixer grinder grind into a coarse powder. Keep Aside

So let us see How To Make Sabudana Vada Crispy 

Cooking Process 

  • In a bowl take the puffed and double sized Sabudana by proper soaking and draining.
  • Take the 2 boiled, peeled, mashed potatoes and add them to the sabudana
  •  Take coarse groundnut powder and add to the above 
  • Add green chillies cut into pieces 
  • Mix in salt as per taste 
  • Add cumin seeds and (optional sugar) as per taste
  • Mix well 
  • Make in round shaped balls or vadas 
  • Heat a Kadai and put in the vada one by one 
  • Keep the flame to medium and fry the vada till golden brown 
  • Serve in a dish with chutney or tomato sauce 

HOW TO MAKE SABUDANA VADA

I have prepared chutney with it 

    Preparation for Chutney

  • One-fourth cup roasted and deskinned peanuts ground into a coarse paste
  • One fourth cup yogurt 
  • A pinch of salt and (a pinch of sugar) or as per taste 
  • Mix well 

Our chutney is ready to serve with Sabudana Vada

Do try it and give your comments 

Our Recipe for How To Make Sabudana Vada Is Ready, this crispy recipe shall be liked by all, so try now .

 

   

                             

  

Cucumber Dosa Indian Recipes

CUCUMBER DOSA INDIAN RECIPES

Cucumber Dosa Indian Recipes is easy to make and is liked by young and the old 

Dosa is a crispy and crunchy dish which is eaten as breakfast or evening snack 

Cucumber originated in India. Our ancestors grew cucumber as a garden vegetable as a good food source over 3000 years ago. Though it is eaten as a vegetable it is a fruit 

Cucumbers are very beneficial and our ancestors made delicious dishes out of them

The benefits of cucumber 

  • Due to its low-calorie content, it is considered as a “Diet Food”, though it is water laden up to 96% of water
  • Fresh extracts of cucumber have antioxidants and anti-inflammatory properties
  • A slice of cucumber kept on an eyelid reduces its puffiness due to its cool temperature 
  •  Cucumbers have nutrients. They are packed with vitamin C, Vitamin B, and Vitamin K along with minerals copper phosphorus potassium, and magnesium 
  • The good source of potassium in cucumbers helps as this helps reduce the sodium and maintains fluid balance to stabilize the blood pressure levels
  • They reduce blood sugar levels and prevents complications of diabetes 
  • They are essential for strong bones reduces the risk of bone fracture 
  • Cucumber maintains the immune system 
  • Due to the cooling and hydrating properties cucumbers help to restore healthy and glowing skin

The recipes we prepare for cucumber in India are 

  • Cucumber sweet cake
  • Chilla or dosa or Taushe Bhakri 
  • Salads 
  • Cucumber and mint sorbet 
  • Baked Cucumber chips 

   Today we are preparing cucumber chilla or cucumber dosa or Taushe Bhakri 

 Ingredients For Cucumber Dosa

  • 5 medium-sized cucumbers
  • 2 cups and a half of roasted sooji / Rava 
  • Green chilies 
  • Coriander leaves 

Preparation time 15 minutes 

Cooking time 15 minutes

Serves 4

Making of Cucumber Dosa Indian Recipes

Procedure for cucumber Dosa Indian Recipes 

  • Take a big bowl
  • Scrape the cucumbers 
  • Check the cucumbers if bitter 
  • Grate the cucumbers retain the juice 
  • Add salt as per taste 
  • Rest for 5 to 7 minutes 
  • The cucumbers after adding salt will leave more juice 
  • Add sooji / rava little by little mixing in the grated cucumber and its juice 
  • Add green chilies 
  • Coriander leaves 
  • Mix well 
  • Keep aside for 5 minutes

CUCUMBER DOSA INDIAN RECIPES

Now our batter for The Taushe Bhakri is ready

Take Tava. Grease it with oil on all sides. Spread a portion the size of a big lemon on the Tava like a chilla or dosa let it cook on both sides by flipping it and brushing it with oil.

Our taushe bhakri is ready   

This Cucumber Dosa Indian Recipes is a must try.

 

  

Idli Chutney with Coconut

IDLI CHUTNEY WITH COCONUT

Idli Chutney with Coconut is an authentic dish of South India 

It is a dish favorite for all ages of people. Children love idli for their softness, so do the Elderly. Idli has no spices 

I have made idli chutney recipe  as it is a favorite with all my family members 

Idli is a rice cake, made by steaming of batter consisting of fermented Urad dal(De Husked Black Gram and rice)

idli batter ingredients

Idli chutney with coconut is a traditional dish of South India viz Tamil Nadu, Karnataka, Kerala, Andra Pradesh, and Telangana 

It came to India via Indonesia which was ruled by Hindu Kings in 800 to 1200 CE. The cooks of the Hindu Kings might have invented it by steaming there and brought it to India

Variations of Idli are Button Idli, Rava Idli, Sambar Idli, Sanna 

Now let us see

How to Make Idli Batter At Home 

For the Recipe of Idli Batter, The Preparation starts on the previous day

  • I took 2 cups of rice ( Brown rice, Basmati Rice, Kolam Rice, any rice will do ) and Urad Dal (De Husked Black gram) 
  • I washed them separately and soaked them separately for 6 to 7 hrs 
  • After 6 to 7 hours I ground Urad dal and rice separately by adding little by little water
  • I now took a big vessel and mixed the two batters and covered them with a heavy lid

There is always a query whether the Idli Dosa batter is the same

Idli Dosa Batter Recipe

It varies a little 

In idli batter, we grind the rice separately and the Urad Dal separately, though the contents of both are the same 

The batter for dosa need not be soaked and ground separately. The rice and urad dal can be ground together to make the batter for Dosa. The procedure is the same 

The next morning the fermented batter puffs to 1 and a half to twice the size we add salt as per taste and with adding one to two teaspoon of water give a nice mix 

There are different idli moulds there are idli stands to put up in pressure cooker or idli moulds in idli vessels 

IDLI

How to make Idli 

  • Take a pressure cooker remove the whistle and add one and a half cup of water 
  • Keep a ring or a stand in the middle.
  • Keep Aside 
  • Take an idli stand and brush some oil in the idli moulds 
  • Pour the batter in this idli moulds and arrange in the idli stand 
  • Put on the flame to full or high of the gas stove
  • Put this idli stand in the pressure cooker and let them steam for 15 to 20 mins 
  • When done put out the flame of the gas stove 
  • Remove the idli stand and let idlis cool
  • When the idlis cool with the help of a knife or a spatula remove the idlis and keep them in a dish or sieve

Idlis are very easy to digest 

As idlis consisting of rice and Urad Dal are steamed they have minimal to nil oil as they are not fried in oil. They are a good source of breakfast for people on weight loss diet 

Due to fermentation, the nutrients rise to the occasion and we get Riboflavin, Niacin, Vitamin K, Folic Acid, and Thiamine

Idlis are eaten with Chutney 

Variety of Chutneys :-

  • Freshly grated coconut chutney
  • Dry coconut chutney
  • Onion tomato chutney 
  • Dry coconut garlic chutney 
  •  Green chutney with mint, green chilies, coriander leaves .etc

IDLI CHUTNEY WITH COCONUT

 

Coconut Chutney For Idli 

  • I have taken freshly grated half kernel of the coconut 
  • Two tablespoons of roasted split chickpeas (Dalya)
  • Two green chilies 
  • Half teaspoon salt or as per taste 
  • Two to three curry leaves 
  • Coriander leaves one fourth cup 
  • Grind all this together in a smooth paste in a mixer
  • Remove in a serving bowl 

For tempering 

  • Heat a pan 
  • Add one teaspoon oil 
  • Take a pinch of asafoetida and add 
  • Take seven to eight curry leaves and add to the above mixture 
  • Remove from the gas stove and add to the chutney 

      In a serving dish arrange four or five idlis with a bowl of coconut chutney 

      Idli Chutney with Coconut  is ready to serve Prepare it at home.

     Serve your loved ones

     Give me your comments in my comment box

           

ALOO PATTIES RECIPE

ALOO PATTIES RECIPE

Have u tried the Aloo Patties Recipe

Aloo Patties Recipe is one of the tastiest, Oh My! It’s so tasty. Is a snack dish. Goes well with tea or coffee. It is taken as breakfast or with afternoon tea or coffee.

The Portuguese introduced Potatoes in India in the 17th century, They called it “Batata”. In Bengal, it is called “Alu”. In the 18th century, we started cultivating potatoes in all states of India.

Uttar Pradesh is the major Potato producing State in India followed by Himachal Pradesh, Bengal, Maharashtra, and Karnataka.

Benefits of Potatoes

  1. It has no fat.
  2. Has a high content of potassium, calcium, iron, vitamin C, Vitamin B, Vitamin A, and Magnesium.
  3. Prevents Heart Attacks. It has Carotenoids which is good for heart health and functioning of internal organs.
  4. It contains 70% to 80% of water and so it is easy to digest and keeps the stomach full.

We consider potatoes as the king of all vegetables, it is mixed with any vegetable and Voila! we get a new dish.

Potatoes give a lot of energy and are a good source of Carbohydrates.

Even boiled potatoes keep the stomach full for many hours.

ALOO PATTIES RECIPE

ALOO PATTIES RECIPE

It is made up of potatoes mixed with all the spices.

Aloo Patties recipe is made without garlic or onion. We eat even on fasting days. This is the reason we eat Potato Patties Indian even on fasting days.

Shallow fried Indian Potato Patty becomes very Crispy. 

Crispy Potato Patties

It is liked by the young and the old. Aloo Patties recipe can be made with stuffed vegetables.

Children don’t like to eat the carrot, Beet Root, and Fenugreek leaves. We can add this in the Indian Potato Patties Recipe. This is liked by the children and the elders, Now let us see how to make Aloo Patties recipe

Ingredients for Outer covering and Inner Stuffing:-

  • 8 medium-sized potatoes, Boiled, Peeled, and Mashed.
  • A cup of Grated Carrot.
  • A cup of grated coconut.
  • 1 Tablespoon of Rice Flour.
  • Coriander Leaves
  • 3 Small Green Chilies
  • Half Inch Ginger
  • Salt per taste or 1 Teaspoon Full
  • 1 Teaspoon full Sugar
  • 1 Tablespoon Semolina/sooji   

Preparation for the outer Covering

  • Take 8 Boiled Peeled and Mashed potatoes on a plate.
  • 1 Tablespoon of Rice Flour
  • Add 1 Teaspoon full of Salt or as per taste.
  • Add Coriander leaves of 3 to 4 twigs
  • Mix all ingredients well
  • Take a Plate with 1 Tablespoon Rice Flour and 1 Tablespoon Semolina/Sooji. Mix well.
  • Keep Aside
Preparation for Inner Stuffing 
  •  1 cup of Freshly Grated Coconut
  • Take 1 cup of Freshly Grated Carrot
  • 3 small Green Chillies and Half inch Ginger, make it into a coarse paste
  • Add half Teaspoon full of Salt
  • Add Half Teaspoon full of Sugar.
  • Mix well and keep aside

Aloo Patties recipe inner stuffing

To make Aloo Patties Recipe 

Take a big plate. Make balls of Mashed potatoes mixture.

Apply little oil to your palms

Flatten the mix in your hands in a cup shape

Add stuffing of Carrot and Coconut and Close the patties cup

Make the remaining into patties

Heat oil in a pan.

Take the dish of 1 tablespoon of Semolina and 1 tablespoon of Rice Flour.

Dip each Patties in this mixture  and shallow fry into Crispy Potato Patties.

Serve Aloo Patties Recipe with Tomato Sauce.

 

What is Sabudana made of

what is sabudana

Looking at History and origin shall give us a clear picture of  What is Sabudana made of

Sago is its other name. Indian states like Bengal, Andhra Pradesh, and Kerala have various names for it.

In India, Tapioca pearls are known as “Sabudana in Hindi”, ” Sabu in Bengali”, and “Saggubiyyam” in Telugu and “Chowwary”  in Malayalam 

The King of Travancore introduced it in the 19th century in India.

India produces Sago from Tapioca. It grows in and around

Tamil Nadu and it’s eight districts. This area has the highest yield of Tapioca in the entire world 

How is Sabudana Made 

Sabudana is the pearls made from the starch extracted from Tapioca roots there are three types of plants to produce starch for sago 

 1. Palm Sago

2. Cycad Sago

3.Cassava Sago

1.Palm Sago:- is popular in Malaysia and Thailand in Bangkok   

 2.Cycad sago:- As Cycad sago has some toxic elements and the detoxifying lengthy process detests the farmer from producing it 

3.Cassava Sago:-Indian farmers use the Cassava plant roots to produce it in India this variety is called Tapioca Sago 

The roots of these plants produce an edible starch that goes into it’s making. 

what is sabudana

Making of Sabudana

Sago making in Factories :

  • Take the roots. Wash the roots thoroughly with water. Repeat till the roots are clean.
  • Peel the roots with the machines and remove all the covers from the roots. They pass on the belt as clean and white 
  • Crush the roots with heavy crushers and extract the milk-like substance (starch).  
  • This white liquid moves through an array of filters and goes into a storage tank 
  • Store the liquid for 6 to 8 hrs here. In doing this, impurities will float on the surface of the water 
  • Drain out this liquid and obtain the solid white substance.
  • This white substance is the dried in the sun 
  • After this take a solid substance to the sieving section 
  • Put the substance under vibrating belts one after another and form granules.
  • There are a variety of sizes of granules, viz 
  • The variety of granules used in the process of making khichdi is the bigger variety 
  •  The variety of granules used in the process of making kheer  is the smaller variety 
  • Now these granules undergo sun drying and removal of extra moisture 
  • Fill in containers these granules or Sabudana pearls  for commercial use 

 Tamil Nadu produces the highest Sabudana or Sago.

States of Maharashtra viz Nasik, Pune, Mumbai, etc mainly consume it.

Northern states consume sago.

Transportation of these sago packets takes place in various parts of India. The Public buys Sago packets for various dishes.

Dishes Made From Sabudana 

These dishes which are generally consumed during the fasting season are SabudanaKhichdi, Sabudana Vada, Sabudana Thalipeeth, Sabudana Upma, Sabudana Kheer, etc.

The whole process of making Sago is a very hard working Job.

Hats off to those people who do it regularly.

The making of Sabudana is a very tough job.

Prayers offered during fasts some part of it might be making its way towards these hard-working people.

Except for the hard work It is really easy to answer this question, “what is Sabudana made of”.

 

Benefits of Sabudana

Benefits of Sabudana

Benefits of Sabudana will surprise all.

Sabudana is a very good source of carbohydrates or pure starch.It gives Energy.

The instant energy it gives due to the carbohydrates keeps one full on the stomach on fasting days.

Sabudana Khichdi is popular in many parts of India viz especially Maharashtra , Karnataka , Tamil Nadu , Bengal and Kerala

Benefits of Sabudana

Benefits of Sabudana

1. According to Ayurveda after fasting  for several hours Sabudana / Sago pearls cool the body .

They neutralize the acids in the stomach and are good for digestion this is the reason why Sabudana Kheer is used in stomach upset 

2. Sabudana has antioxidants more than vitamins and minerals which help the muscles to grow

3. Sabudana pearls are rich in vitamin C which boosts the immune system                  This helps the body  to resist viral and bacterial infections

4. It is rich in calcium for strengthening the bones

5. Sabudana has iron to increase the hemoglobin in the blood

6. It has manganese for metabolism.

7. Sabudana is very useful in  no cholesterol , low in sodium diet.

8. Sabudana has Zinc which is good for the blood.

9. It improves the risk factors for heart disease.

10 .It enhances exercise performance.

11. Sago is naturally Gluten Free and is a good substitute for wheat based        Flour.

12. It has calories of 300+ per 100 grams of Sabudana.

13. In pregnancy as Sabudana or Sago contains Zinc it helps in anemia, it increases the hemoglobin in the blood.

14 .As it contains folate it is important for Pregnant women.

India is so rich in its culture and Heritage.

During the festive season traditionally we make dishes from Sago or   Sabudana considered to be auspicious and delicious.

In Navratri,Diwali,Ganesh Festival we use sago to make various dishes for fasting.

Benefits of Sabudana

Sabudana Recipes  

  1. Sago Upma :- Sago Upma is a very famous recipe and contains Sago,Potato,Lemon,Ginger,curry Leaves and Roasted Peanuts.
  2. Sago Khichdi :- Is especially made in Maharashtra and is loved by all.During the fasts,Sabudana Khichdi is allowed if one wants to have a small breakfast before starting the Puja.

Sabudana Khichdi Recipe For Fast  is prepared with Sabudana,potatoes,roasted peanuts coarsely powdered, green chillies,grated coconut and cumin seeds.

1.Sago Kheer :- Sago Kheer is a sweet dish and contains Sabudana,Milk,Sugar,Saffron and dry fruits.

2.Sago Thalipeeth :- Sago Thalipeeth contains sabudana,roasted peanuts made into smooth powder,cumin seeds,green chillies,grated coconut and coriander leaves.

3.Sabudana vada :- Both the young and old love Sabudana Vada for its crispiness.It is made of sabudana,Grated raw potato,peanut powder,cumin seeds and coriander leaves.

The ingredients of Sabudana vada make it crispy .The process of making of Sabudana Vada  involves mixing all the ingredients well.

Rolling into balls, frying in oil then serving it.This Makes Sabudana Vada not only crispy but very tasty as well.It is generally served with coconut chutney.

These various recipes not only taste yummy but keep the stomach full on fasting days only because of the ingredient known as Sabudana or Sago.

As Sabudana is full of energy and high in carbohydrates it might be one of the reasons that during the old days the tradition of having Sabudana might have started.

 As we have seen the benefits of Sabudana or sago are a plenty

 

 

 

Sabudana Khichdi Recipe

SABUDANA KHICHDI

Sabudana Khichdi Recipe is very simple and easy to make.It is liked by the young and the old.It consists mainly of Sabudana or Sago with peanuts,potatoes,green chillies and cumin seeds(Freshly Grated Coconut,Coriander leaves optional).

Sabudana khichdi Recipe

 This Recipe is prepared in Navratri and Ganesh Festival and even on any fasting days.

1.Sago or Sabudana is a very good source of carbs or pure starch. 

2.It gives energy

3. You shall be surprised with the benefits of Sabudana.

For this reason we have Sago(Sabudana) khichdi recipe for fast and one more main reason is Sago has antioxidants more than vitamins and minerals.

Sabudana khichdi is preferred as it gives instant energy. it  keeps one full on stomach on fasting days.

So sabudana khichdi during fasts is very popular in many parts of India viz Maharashtra,TamilNadu,Karnataka and Kerala.

Sago khichdi recipe

This Recipe contains peanuts that are roasted,removed covers and ground coarsely in coarse powder.

Peanuts are a good source of proteins,healthy fats, fibre and contain potassium,magnesium and B vitamins as well.

Children can benefit immensely by eating roasted peanuts for increasing their height and intelligence.

If a handful of peanuts are soaked in water overnight and eaten in the morning it enhances the immune system.

Immunity is very much needed to combat the viral and bacterial infections 

INGREDIENTS 

1.Sabudana / Sago, 2 cups soaked in water for 2hrs, drained and kept in sieve overnight 

2.Peanuts 1 and ½  cup roasted and covers removed and ground into a coarse powder 

3.Cumin seeds 1 teaspoon full 

4.Green chilies 7 cut longitudinally 

5.Potatoes 2 medium sized cut into round slices,cut longitudinally into thick strips

6.Refined oil / ghee 2 tablespoon 

PREPARATION

The preparation for Sabudana / Sago Khichdi Recipe starts the night before you prepare it 

 How to Soak Sabudana ?

 This is the main step in Sabudana Khichdi Recipe.

 Take 2 measures / cups of Sago or Sabudana

Soak in water in a pot so the level of the water is twice that of the level of the Sabudana, as the Sabudana swells in size after soaking 

Keep it for 1 to 2 hrs 

Then drain the Sabudana or Sago in a sieve till all the milky water will be drained out 

The older the Sago in the store the more the milky powder will drain out this powder it  gives  stickiness to the Sabudana.In addition, the Khichdi becomes sticky, so to avoid it we wash it properly and drain it.  

Keep the sago draining in the sieve overnight 

The sabudana will have been drained  by next morning and it will get   separated and give a nice taste 

 Sabudana Khichdi Recipe

  1. Heat a wok on a medium flame

 2.  Add 2 tablespoon of Oil / Ghee

 3. On heating of oil add 1 teaspoon full Cumin seeds

 4. When cumin  seeds splutter add 7 t o 8 longitudinally cut Green chilies 

 Or as per your taste 

 5. When Green chillies are saute add thick strips of Potatoes

 Do not add water

6. keep the flame medium to low and let the thick potato strips become tender 

7. When the potatoes get tender add 

8. Sabudana and peanut powder 

9. Add 1 teaspoon full of salt or as per taste and add 1 teaspoon full of sugar 

10. Mix well 

11. Do not cover the lid or the Sago will overcook 

12. Keep on constantly mixing it and the Sabudana will become tender 

13. Optional You can add freshly grated coconut 2 tablespoon and 

Coriander leaves 2 tablespoon

14. When done cover the lid and let it simmer for 1 to 2 minutes

15. Serve with a wedge of lemon or half cup of yogurt   

As we can see this recipe is full of energy and hence is a must try for this festive Season.

So do try Sabudana Khichdi Recipe and let me know.