a melange of recipes, cuisines and food stories and my adventures in the culinary world

Sabudana/ Sago/ Tapioca Pearls Dahi Bhalla

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As I sipped my early morning tea while checking out my Facebook updates my house help, Ira bai (who always has her first tea of the day with me )while dunking her rusk in the tea cup and with an inquisitive and exciting look in her eyes asked me “Madam is baar Monday ko net mein kya khana daalne ka?” I looked up from my tab smiling at her, loving her excitement and the proud look in her eyes for her Madam.When I told her that it was Shravan month theme and that we had to blog about fasting recipes pat comes the query “Par aap to Vrat kabhi rakhta hi nahi aapko kaise pata Kya khaane ka shravan maas mein.” So true …thanks to my maternal grandmom and my mom who never kept any fasts or vrat except on the day of “Savitri Amavasya” I never kept a fast or had any idea about those recipes. On the other hand my mom in law who’s very religiously inclined fasts every other day and her diet plan on those days have taught me quite a bit about the ingredients used in fasting in Odisha.

Shravan or Sawan  is the fifth month according to Hindu Calendar and the whole month is considered auspicious to seek the blessings of Lord Shiva. Devotees observe prayers, fasts and austerities in the holy month of Shravan. Many people fast only on Mondays in this month known as Shravan Somwaar. It is believed that worship of lord Shiva during this month is 108 times more powerful than worshipping during normal days. Shravan month fasts also have a scientific reason. Monsoon is at its peak and there is less sunlight, it makes the digestive system weak. During this period, water-borne diseases spread rapidly. Fasts help to detoxify the system during this period.

The diet has to be planned to remain healthy and energetic throughout the day. Some people eat a single meal in a day while others avoid non vegetarian foods, onion and  garlic. Few people believe in having only fruits, milk and milk products. For some grains and pulses are a big No. The common ingredients prevalent in most regions of India are Sago or Tapioca pearls, Buckwheat or Kuttu ka atta, Waterchestnut or Singhada flour,milk products, fruits etc. Keeping all these in mind I decided to make a Vrat ka Dahi bhalla or Vada for the Bloghop.

 

 

The Vada is made from Sago pearls, potatoes, and kuttu ka atta or buckwheat flour, deep fried and dunked in yoghurt and served with roasted cumin powder and sweet Chutney. The ginger used in Vada and the Tamarind Chutney can be omitted if your region doesn’t allow it as a Vrat ingredient. Sendha Namak which is used as a fasting salt can be used instead of normal salt. Sending these delicious Vrat Dahi bhallas for the 101 st Foodie Monday Bloghop for the theme Shravan Vrat Recipes.


Sabudana Dahi Bhalla
Print Recipe
A delicious Sago and potato fritter, dipped in yoghurt, served with sweet and spicy chutney ...perfect for Vrat or Fasting days.
Servings Prep Time
8 Pieces 10 Mins
Cook Time Passive Time
15 Mins 2 Hrs
Servings Prep Time
8 Pieces 10 Mins
Cook Time Passive Time
15 Mins 2 Hrs
Sabudana Dahi Bhalla
Print Recipe
A delicious Sago and potato fritter, dipped in yoghurt, served with sweet and spicy chutney ...perfect for Vrat or Fasting days.
Servings Prep Time
8 Pieces 10 Mins
Cook Time Passive Time
15 Mins 2 Hrs
Servings Prep Time
8 Pieces 10 Mins
Cook Time Passive Time
15 Mins 2 Hrs
Ingredients
Servings: Pieces
Instructions
  1. Soak the Sago pearls in water for nearly 2 hours. Soak them in enough water so that they are just submerged. Drain the soaked Sago in a strainer till all the water drains out.
  2. Peel and mash the boiled potatoes, add the soaked and drained Sago pearls, chillies, chopped ginger, coriander leaves, red chilli powder, kuttu flour and salt and mix into a dough with your hands.
  3. Heat the oil in a wok for frying, divide the mix into 8 equal balls, shape them like a Vada with a hole in the center. Use little oil in your palm while shaping them as the mixture is sticky.
  4. Deep fry them till golden brown in medium flame,drain and keep them aside.
  5. In a bowl take the thick beaten yogurt, add some salt and dip the vadas in the yogurt
  6. Serve the vadas on a plate, sprinkle some roasted cumin or Jeera powder, red chilli powder and drizzle some Imli Chutney and enjoy.
Recipe Notes

 

  • You can use Sendha Namak instead of salt if you are using as a fasting recipe.
  • Omit the ginger and green Chutney if you don't eat them during fasting
  • Dried mint leaves can also be sprinkled on the assembled Dahi Bhalla.
  • The kuttu ka atta or Buckwheat flour is a binding agent, it helps to bind the mixture if its sticky.You can use this flour more than the mentioned quantity if your mixture is more sticky and can totally forgo it if the mixture is not sticky.

Recipe Source : Ruchis Kitchen

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