Vrat Ka Dahi Vada || Sabudana Dahi Vada

Fluffy, tender, tangy and sweet Vrat ka Dahi vadas are a combination of all your favourite flavours and textures in one tasty snack. The homemade fried sago dumpling fritters, dunked in creamy whipped yoghurt and topped with both spicy and sweet chutneys. Try my classic Vrat Ka Dahi vada recipe.

WHAT IS SABUDANA DAHI VADA?

Yoghurt or curd based snacks or recipes are always my favourites. Perhaps it has a soothing and satisfying feeling when served with a combination of spicy and savoury snacks.

Sabudana vada is one such savoury and spicy snack. It gets smooth and soft when dipped in creamy and sweetened yoghurt.

Moreover, I have dipped vadas in hot water so that it gets soft immediately and also the excess oil is removed. Before I dipped it in curd. This is the technique it is followed in street vendors or hotels which helps to make it even softer. In addition, the other advantage of soaking in hot water is to hasten the softening process of vada. Infact, it takes double the time if we directly soaked vada’s in curd to become soft as creamy curd is thicker compared to water. So dipping in hot water and then eventually soaking or serving it with creamy yoghurt would be an ideal trick for the Sabudana Dahi Vada recipe.

WHAT IS SABUDANA?

Sabudana also known as sago or tapioca pearls are made from the roots of the cassava plant. Another name for this plant is tapioca or yuca.

No Indian fasting is complete without a dish made of Sabudana. Whether it is the savoury khichdi or the sweet kheer, dishes made of sabudana will make your fasting healthier and tastier.

Moreover, extracted from the edible part of the tropical palm tree root, sabudana or sago have been a staple food for people living in the Tropical regions for a long time.

Infact, It is a wholesome food and is packed with several health benefits.

HEALTH BENIFITS OF SABUDANA:

Sago is high in calories because it is basically made of starch. The starches are complex carbs that contain multiple connected glucose molecules, which are used by the body to produce energy. This food product is not very nutritious but is carb-dense. It contains a small amount of protein and vitamins. So you must be careful with your portion size, especially when you are trying to shed kilos. The best thing about sabudana is that it is gluten-free and can be an excellent substitute for wheat-based flour and grains and for people suffering from celiac disease.

• Studies suggest having sabudana before your workout routine may also help to improve your performance. It is a great source of carb and provides you with instant energy.

• If you are looking for a food source that can help you gain some weight, then include more of this food in your diet.

• The food rich in vitamin B6 and folate can support the growth and the development of the foetus. It also prevents neural tube defects in infants.

• sabudana is also a rich source of resistant starch, which can help to improve digestive health.

• They are rich in antioxidants that may help to neutralise the disease-causing harmful free molecules in the body

• Sabu is also a good source of calcium and magnesium, which can help to make your bones stronger and improve their density.
• The dish made of these small pearls are generally healthy for all, but in case you are trying to shed a kilo or are diabetic then you must be careful about the portion size.
• Sabudana is starchy and contains a high amount of calories, which may not be that much beneficial for weight watchers and diabetic patients. Also, you must only consume processed sago available in the market. The unprocessed sago palm itself is poisonous and can cause vomiting, liver damage, and even death.

How to make sabudana vada

Soak sabudana in levelled water overnight or till absorb all the water and swell. Keep it for at least 4-5 hrs.

Boil and peel potatoes, mash them properly, add sabudana and all other ingredients in it and mix well.

Heat oil in a pan for frying. Make balls out of Sabu potato mixture press a little and fry in hot oil on slow flame till golden in colour.

 You can have these vada like snacks also with green chutney. Best way to eat is to soak it in dahi and topped it with green chutney and imli chutney to make perfect vrat ka dahi vada.

TIPS TO MAKE PERFECT SABUDANA VADA:

Use Best Quality Sago: you should always use best quality sago to make sabudana vada.

Do not add a lot of water to soak sabudana: clean and soak sabudana with lavaled water for 2-3 hrs.

Use pahadi aloo: use best quality pahadi aloo to make these vadas as they are less sweet then other type of potatoes.

Mash potatoes and sabudana very well: very important to mash potato and sabudana very well so that it become cruncy and fluffy.

Finally, I would like to suggest you a few more sabudana recipes like

• SAGO OR TAPIOCA DELIGHT / SABUDANA UPMA
• FOX NUT CHEESE DUMPLINGS IN YOGURT ‘ PANEER MAKHANA KA DAHI VADA’
• Green Apple And Cashew curry
• Gulab kheer | Indian Pudding | Prasad recipe
• Aloo Ka Halwa- A Devine Prasad