Sabudana vada – Sago cutlets is a regular feature in canteens and office mess these days.
Sago is made from tapioca root or cassava.
It has been around since World war II.It is gluten-free and vegan.There are many small sabudana recipes like kheer ,sabudana usal and the famous Maharashtrian sabudana khichdi.You can also make sabudana vada without peanuts.
Many canteens in Mumbai sell this at tea time.
Hindu Religious fasting and Gluten-free food
In India, many people tend to fast as their devotion to God.Most people fast only on water while some do not take salt.
Some may take only fruits during that time.Others may take an evening meal or just sago and potatoes.
This is a common practice.A gluten-free meal or fruits taken once a day.
Navratre fasting
During the periods of religious fasting like Navratre where Hindus fast for 7-9 days.
They consume mostly one meal.We do not eat traditional grains like wheat and rice.
Most families do this twice an year.Usually, at the onset of summer and winter.These practices were done since ages at the change of weather.This helps healing.
Fasting is cleansing of both body and mind.People spend time in meditation and prayers.This heals the soul.
Also eating gluten-free and vegetarian cuisine helps the gut.
One common problem with sago is we are unsure how long do you need to soak Sabudana?
Place it in bowl and cover it with enough water.Keep it aside for 4-6 hours until it fluffs up.
Scroll below to read recipe of Sabudana vada – sago cutlets
Ingredients
- 1 cup sabudana,soaked for 4 hours(results in 2 cups sabudana)
- 2 medium sized potatoes, mashed and peeled(You can also use 1 potato & 1 sweet potato)
- 1 tsp ginger paste
- ¼ cup peanuts,crushed(optional)
- 1 tbsp. coriander/mint leaves(Do not use coriander during fasting/vrat)
- 5-6 green chillies
- Rock salt as needed
- Oil for deep frying
Instructions
- Wash sabudana and soak them in enough water for 4hours to overnight.
- After soaking they will swell up and will become double the size.
- Mix together mashed potates, sabudana and all dry ingredients..
- Make 10 to 12 balls and then flatten them to make patties or vada.
- Deep fry in medium hot oil until golden brown.
- Serve hot with chutney.
Soaking time for sabudana depends on its type and quality. Add enough water upto 1 1/2 inches above the sabudana. If the mixture becomes too sticky and soft, add kuttu or rajgiri ka aata. Oil should be hot enough for frying the vadas.
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