Our story behind the Sabudana Vada Recipe:
One should ideally chant “Om Namah Shivay” on Mahashivratri day, but instead my kitchen was filled with chants of “Har Har Mahadev”. The reason why my kitchen turned into a war zone was this guest recipe of Sabudana Vada made by my husband, Kalpesh. Now normally I am very happy when someone submits a recipe to be posted. A guest recipe, especially when it is given along with nicely clicked pics. But not when that someone hijacks my recipe idea.
The mistake 🙁
I made the mistake of telling Kalpesh that I will make sabudana vada as a Mahashivratri special, vrat recipe for the blog. I was also gullible enough to confide in him that I’ll make them in appam pan to cut down on oil. “Yes yes let’s make them tomorrow morning.” he tells me, “I’ll soak the sabudana.” Next morning I find out he has already made the vadas and clicked snaps. After I declare war, he nonchalantly tells me there’s more mixture left, you can make the next batch. And so I do, MY way. 🙂
Vrat and Upwas
On the days of vrats or fasts, we try to give our digestive system rest to. We abstain from food, either partially or completely. In partial abstinence we eat only certain types of food. But, even within those restrictions we find ways to cheat and pile on the calories. Needless to say fasts like that don’t help in mental or physical cleansing. Now I can’t claim that I was looking for spiritual upliftment by this exercise. But I certainly wasn’t looking forward to piling on calories while satiating my taste buds with yummy sabudana vada. That’s why I thought of making them in appam pan instead of deep frying. I watched many videos of sabudana vada recipe.
What I found interesting is that in the North, people add garam masala in the sabudana vada. Whereas Maharashtrians, Gujaratis don’t add it. My great husband didn’t add ground peanuts powder in the vadas. Apparently he prefers them that way. But I add it and would recommend adding it, as the vadas taste good with the slightly crunchy, coarsely ground peanuts powder.
Two methods of Sabudana Vada Recipe
As I mentioned earlier, Kalpesh and I cooked the vadas a bit differently. Kalpesh cooked them from one side till they were done, he kept the other side flat. He then cooked the flat side on a flat non-stick pan. I rounded both sides slightly and cooked both sides in the appam pan. I may be partial, but I think mine cooked more evenly and turned out softer. 😉 Give this recipe a try and let me know how you like it. Whether you’re aiming to detoxify your mind and body, or you just want to enjoy low-calorie vrat food, you’ll like this sabudana vada for sure.