Sunday, July 22, 2012

Sabudana Vada / Sago and Potato fritters

  Its Shravan Season of Hindu calendar again .Shravan is the holiest month of the year.It heralds a season of prayers,fasting and festivals to begin with Shravan Somawar (to pray Lord Shiva), Mangalagauri (a festival in which newly wedded girls pray to Godess Gauri for goodwill of their family) ,Naagpanchami (Showing our gratitude towards Snake God), Narli poornima ,Janma astami (birthday of Lord Krishna on 8th day ) followed by Dahi Handi  , Raksha-bandhan (for brothers and sisters), Kojagiri Poornima( Full moon) , Gauri followed by Ganesh Chaturthi festival in Bhadrapad month .Which is celebrated with lot of pomp and Joy in Konkan Region of India  ..Devotees spend the entire month of holy Shravan in austere worship of the Lord Shiva ..there are certain days during the Shravan month which are observed as fasting days -- Shravan somvar, Shravan mangalvar ,Shravana shukravara ,Shravan Shanivar,and shravan ravivar which denotes every Monday, Tuesday, Friday ,Saturday,Sunday of Sharavan month....

Shravan Month is highly auspicious and staunch Hindus from Goa  abstain from Fish/ meat /Liquor products.In India,people are still maintaining the Religious traditions,rituals and its values are observed during this period and fasts are maintained in order to remember God and control one's diet.Ayurveda tells us that if diet is not controlled during this period, the health is affected. So, spicy food, onions, garlic, vegetables like Brinjal , Egg plant and Tomato are avoided in this period .The intention of controlling diet could be preserving the health by giving your body(stomach) a rest,Since your indigestion system improves and generally you will become healthier.Sleep is improved by having a lighter stomach.

This month I will be posting recipes for fasting days which are light on stomach and yet very tasty...Today on menu we have Sabudana Vada/ also known as Sago Fritter or cutlets..
A deep fried snack made up of mashed potatoes,several spices,peanuts and Sago (Sabudana) serve as a traditional Faral snack for konkan belt region of India .Very Yummy yet light on Tummy.Best savored Hot on Wet Rainy Day.

Sabudana Vada
Ingredients For Sabudana Wada

200gms Sago/ Sabudana /Tapioca  Globules (soaked and drained)
½ Cup Peanuts (Roasted ,Peeled and crushed)
250gms Potatoes (Approx 5 medium Sized)
5 Green chillies ,finely chopped
1tsp Cumin Seeds/ Jeera (optional)
1tsp grated Ginger
1/2 cup Coriander leaves
1tsp Lime juice
1/2 Liter Oil for Deep frying
Salt for taste

Method 

Step1:Wash Sago,Soak with enough water to cover it, Soak overnight or for a 4-5hours .Use a bigger vessel as After soaking, the sago will have increased in volume and size.Once done ,drain excess water and keep aside.

Step 2:Parboil potatoes ,Skin once it cools,next smash or grate and keep aside.

Step 3:Roast,peel and crush the peanuts .

Step 4:Mash half of the soaked sago,add peanuts,potatoes, cumin ,green chillies,coriander leaves,ginger,lime juice and salt for seasoning .knead lightly to form a soft dough.

Step 5: Divide the dough and shape into lemon sized balls/cutlets.(Grease your hand with Oil to avoid the dough from sticking to your hands).Coat each boil with left over soaked sago.

Step 6: Heat Oil in a deep bottomed vessel.Test if the oil has reached the right temperature by inserting a small ball of the dough in oil.If it rises on top.Oil is perfect for frying.If the dough sinks to the bottom of vessel. Oil has not reached the right temperature.

Step 7: Drop each vada gently in oil and fry,turning now and then till Golden brown.It should be crunchy on the outside and soft inside.

Step8: Remove and drain on absorbent paper / kitchen roll or tissue paper.Continue same process with the remaining batch.

Step 9:Serve hot with a cup of Chai/Tea and Coconut Chutney on a Wet Rainy Day.

Sago/ Sabudana /Tapioca  Globules Facts
Ever Wonder as kid, how were sabudana/Sago made ? Why it turns translucent once cooked?
Sago is produced by pulping the tapioca roots, filtering the milk-extract and after settling the milk, forming globules and roasting these globules.Tapioca Root is the basic raw material for Sago and starch.
It is a very nutritious product as it contains Carbohydrates and appreciable amount of Calcium and Vitamin-C.Sago is full of strength & very easy to digest. Even Doctors are prescribing sago to their patients for fast recovery. That is the reason, why people use it onVrata-Upavas (fasting) days.

The Root, received from the farms are hygienically cleaned in water & after peeling the skin, it is crushed, allowed to pass the milk after retaining all fiber & impurities. The milk is going to settle in a tank for nearly 3 to8 hours, thus all residual impurities float to the top of the tank & are drained out of the settled milk. From this settled Milk Cake, Globules is being made by a very special & unique type system on very simple indigenous machine. After sizing the globules by filtering through sieve, It is Roasted on Hot plates or Heated in steam, depending upon the desired final product as Sago in globular shape & than dried under direct sunlight in big platforms.
Roasted Sago is known as Sago Common and Boiled Sago as Nylon Sago . When soaked and cooked, It become much larger, translucent, soft and spongy.  widely used in  cuisine of a variety of dishes and around the world, usually in puddings. In India, pearl sago is called Sabutanu (konkani) ,javvarisi (Tamil), sabudana (Hindi), সাবুদানা (Sabudana) in Bengali & સાબુદાણા in Gujarati, sabbakki (Kannada) and saggubeeyam (Telugu) among other regional and local names
Roasted Sago is known as Sago Common and Boiled Sago as Nylon Sago . When soaked and cooked, It become much larger, translucent, soft and spongy.  widely used in  cuisine of a variety of dishes and around the world, usually in puddings. In India, pearl sago is called Sabutanu (konkani) ,javvarisi (Tamil), sabudana (Hindi), সাবুদানা (Sabudana) in Bengali & સાબુદાણા in Gujarati, sabbakki (Kannada) and saggubeeyam (Telugu) among other regional and local names

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