Sabudana Vada

Paryushana (or Paryusan) is one of the two most important festivals for the Jains, the other being Diwali. During the 8-day festival, the Kalpa Sutra is recited in the Shvetambar sect, that includes a recitation of the section on birth of Lord Mahavira on the fifth day. According to Jain tradition, among the 12 types of penances, the first four – anshan (fasting), unodari (eating less), vritti-sankshepa (selective eating) and rasa-parityaga (taste-selection) – are particularly good for health. Also Jains eat a much simpler diet if at all, no foods grown underground  — the eating of which entail killing the plant instead of just taking its fruit. At the end of Paryushan, those who have fasted for the eight or ten days break their fast with a special meal during which they do not touch food, but are fed by friends and loved ones in honor of their achievement.

sabu2
Sabudana ~ before and after soaking; it doubles in size

I made sabudana vada without potatoes and substituting it with plantain and it came out very delicious and crispy; we did not miss the potato.

plantain0
Cooked plantain ready to be mashed

Recipe: (Makes about 20)

  • 1/2 cup sabudana soaked overnight or at least 4 – 5 hrs
  • 1 plantain cooked, peeled and mashed
  • 1 tbsp lime juice
  • 1/4 cup roasted peanuts and then powdered
  • Some fresh dhania finely chopped
  • 1 green chili finely chopped or per taste
  • 1 tsp red chili powder
  • Salt per taste
  • Oil for frying
  • sabu0
    Sabudana pattie ready to be fried

    Mix all the ingredients and make small balls out of the mixture. Flatten it with your palm and fry until crispy and golden brown. Serve hot as is or with a side of my dhania chutney.

    NOTE:
    1. Soak sabudna with as much water just enough to immerse all the sabudana in the vessel.
    2. Microwave peanuts for a minute until you get the aroma. Then cool it before you powder it.
    3. Cook the plantain in the pressure cooker with skin on. Once cooked it is a breeze to peel it off.

    sabu1
    Crispy, delicious, satisfying ~ Sabudana vada

    This entry was posted in Plantain, Sabudana (Tapioca), Vegetables and tagged , , , . Bookmark the permalink.

    6 Responses to Sabudana Vada

    1. Sonu says:

      This Sabudana vada reminds me my olden days…my great grandma used to make this often. It’s very comfort food during fast.🙂 Thanks for reminder. Pics are fabulous.

    2. PRG says:

      It is really a mouth watering dish …….. let me try and let you know.

    3. D-G-J says:

      Nice recipe…never thought banana could replace potato..will definitely try this one and let you know..

      • 365DaysVeg says:

        Thanks Sonu, PRG, D-G-J. I am glad you all liked the recipe. Its super easy and very tasty. So give it a try.

        Thanks.

    4. suba says:

      hai sister ur vada looks great . can u pl tell me the proprotion between sabudana:banana.

      • 365DaysVeg says:

        Thanks Suba. I use 1 cup of sabudana and 1 plantain. You don”t need to know the proportion because as you mix all the ingredients, you will get the right consistency and you will know how much more or less to add the plantain. Hope this helps.

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