Sabudana Recipes During Fasting

Sabudana Recipes During Fasting : 

Sabudana (also known as tapioca pearls) is a popular ingredient used in Indian cuisine, especially during fasting periods, particularly during Navratri and other religious occasions. During fasting, people refrain from consuming certain foods like grains, lentils, and meat. Here are some fasting-friendly sabudana recipes:

1. Sabudana Kheer (Tapioca Pudding): 

Ingredients:

• 1/2 cup sabudana (tapioca pearls)
• 4 cups milk
• 1/4 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• Sliced almonds and pistachios for garnish

Instructions:

•  a. Rinse the sabudana under running water until the water runs clear. Soak the sabudana in water for 2-3 hours.
•  b. In a saucepan, bring the milk to a boil and then reduce the heat to a simmer.
• c. Add the soaked sabudana and let it cook in the milk, stirring occasionally to prevent sticking to the bottom of the pan. Cook until the sabudana pearls turn transparent and soft.
• d. Add sugar and cardamom powder to the kheer and mix well. Cook for another 5 minutes.
• e. Remove from heat and let it cool.
• f. Garnish with sliced almonds and pistachios before serving. Serve warm or chilled.

2. Sabudana Khichdi (Fasting Version):

 Ingredients:

• 1 cup sabudana (tapioca pearls)
• 1 medium-sized potato, peeled and diced
• 1 tablespoon peanuts, roasted and coarsely crushed
• 1 tablespoon ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1 green chili, finely chopped (optional)
• A handful of curry leaves
• Sendha namak (rock salt) or fasting salt, to taste
• Fresh coriander leaves, chopped
• Lemon juice (optional)

Instructions: Follow the same instructions as the regular sabudana khichdi mentioned above, but use fasting-approved ingredients like sendha namak instead of regular salt.

3. Sabudana Thalipeeth (Tapioca Pancakes):

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 medium-sized boiled and mashed potatoes
• 2 tablespoons roasted and crushed peanuts
• 1 green chili, finely chopped
• 1 tablespoon chopped cilantro (coriander leaves)
• Sendha namak (rock salt) or fasting salt, to taste
• Ghee (clarified butter) for frying

Instructions: a. Soak the sabudana in water for 4-5 hours. Drain excess water and let it rest for 30 minutes. b. In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped green chili, chopped cilantro, and fasting salt. Mix well to form a dough. c. Take a portion of the dough and shape it into a ball. Place it on a greased surface and pat it with your fingers to form a pancake-like shape. d. Heat ghee on a griddle or flat pan over medium heat. Carefully transfer the pancake onto the pan and cook until both sides turn golden brown. e. Repeat the process for the remaining dough. f. Serve hot with yogurt or fasting-approved chutney.

4. Sabudana Lassi:

Ingredients:

• 1/2 cup sabudana (tapioca pearls)
• 2 cups thick yogurt
• 1 cup water
• 2 tablespoons sugar (or fasting-approved sweetener)
• 1/4 teaspoon cardamom powder
• Crushed ice
• Chopped nuts for garnish (almonds, pistachios)

Instructions: a. Soak the sabudana in water for about 2-3 hours. Drain excess water and set aside. b. In a blender, combine soaked sabudana, yogurt, water, sugar (or fasting-approved sweetener), and cardamom powder. Blend until smooth. c. Add crushed ice and blend again until the lassi becomes frothy. d. Pour the lassi into glasses and garnish with chopped nuts. e. Serve chilled.

5. Sabudana Vada (Tapioca Fritters):

 Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 medium-sized potatoes, boiled and mashed
• 1/4 cup peanuts, roasted and crushed
• 2 tablespoons chopped cilantro (coriander leaves)
• 1 teaspoon grated ginger
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• Salt to taste
• Oil for frying

Instructions: a. Soak the sabudana in water for about 4-5 hours. Drain any excess water and let them rest for 30 minutes. b. In a mixing bowl, combine soaked sabudana, mashed potatoes, crushed peanuts, chopped cilantro, grated ginger, chopped green chili, cumin seeds, and salt. Mix everything well to form a dough. c. Heat oil in a deep pan for frying. d. Take a small portion of the dough and shape it into a round patty. e. Carefully slide the patties into the hot oil and fry until they turn golden brown and crispy on both sides. f. Remove the vadas from the oil and place them on a paper towel to remove excess oil. g. Serve hot with mint chutney or yogurt dip.