Navratri 2025: Chef Sanjeev Kapoor's Crispy Sabudana Vadas For Fasting, Know Its Benefits

Sabudana is a versatile ingredient that you can use to prepare multiple dishes and beverages. Some of the popular items people prepare during Navratri are sabudana khichdi, vada and and kheer.

Navratri festival is one of the auspicious times of the year that brings family and friends together. The nine-day festival kicked off on 22 September and will culminate with Dussehra on 2 October. On this occasion devotees worship the nine forms of Goddess Durga, celebrating the ultimate victory of good over evil.

Apart from participating in garba dance and fasting, which is a significant ritual of the festival, people prepare delicious satvic food, mostly made with sabudana because of its excellent source of energy.

Benefits Of Sabudana

Sabudana, also known as sago is rich in carbohydrate content and other nutrients that are healthy during fasting. These tiny pearls are a good replacement for flour as they are gluten-free and also easily digestible great for consumption on an empty stomach.

Studies have shown that regular consumption og sago may help reduce heart disease, while improving exercise performance. Sabudana is a versatile ingredient that you can use to prepare multiple dishes and beverages. Some of the popular items people prepare during Navratri are sabudana khichdi, vada and and kheer.

Recipe For Sabudana Vada

Ingredients for chutney:

cup fresh coconut scraped
cup fresh coriander leaves
1 green chilli
tsp cumin seeds
2 tbsps roasted peanuts
Salt to taste
cup water
cup chilled yoghurt
1 tbsps powdered sugar
A pinch of salt

Method For Making Chutney:

To prepare the chutney, take the scraped coconut and put it in a mixer jar
Add all the ingredients, coriander leaves, green chilli, cumin seeds, roasted peanuts
Now add salt to taste and cup of water and grind to a fine paste.
For sweetened yoghurt, take the dahi in a bowl and add powdered sugar and salt. Mix well.

Ingredients for vada:

3 cups of soaked sabudana or tapioca pearls
3 boiled mashed potatoes
2 tsps ginger-green chilli paste
Salt to taste
1 tsp cumin seeds
cup roasted peanuts
lemon
Oil for greasing + for deep frying

Method For Making Vada:

For the vada mixture, put the soaked sago in a large plate
Now add potatoes, ginger-green chilli paste, salt, cumin seeds, peanuts and squeeze the juice of lemon and mix them well
Ensure to grease your palms with oil before shaping the sago into a ball and slightly flattening it to shape like a vada
Heat oil in a heavy pan and deep fry till golden brown and crisp.
Serve hot with prepared chutney and sweetened yoghurt.

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