Navratri is around the corner and I am going through a list of potential falahari recipes that I want to try this year. According to my Navratri meal planner, I needed something chatpata to pair up with kuttu ke atte ki roti and the idea of making Vrat Dahi Vada or Dahi Bhalla just clicked.
With no second thoughts in my mind, I gave it a go and started working on this recipe. Dahi Vada or dahi bhalla is one of the most popular snack in India. Traditional dahi vadas are savory lentil fritters dipped in curd, topped with chutneys and serve cold. But on the occasion of Navratri, I have tried falahari dahi vadas.
Made with the combination of sabudana (sago pearls), potato and singhara flour (water chestnut flour), it’s my favorite! Yes, I admit whether be sabudana ladoo, sabudana uttapam, sabudana khichdi or sabudna dosa, I like to experiment a lot with sabudana and here I introduce another delicious and refreshing sabudana appetizer that can be enjoyed in any vrat or fasting period.
Now onto the recipe!Vrat Dahi Vada or Dahi Bhalla
Soak sabudana for 2-3 hours. Drain and combine sabudana with mashed potato, spices and singhara flour. Make sure all the water is completely drained off from sabudana before combining it with potato or it will make the mixture too slimy and difficult to handle.
Singhara flour is used as a binding agent and binds all the ingredients pretty well. If the mixture still feels wet and sticky, feel free to add extra flour and adjust seasonings. Prepare vadas the way they are shown below and deep fry them until crispy and golden brown in color.
Whisk curd and salt together. Dip vadas in curd, transfer them onto a clean plate, pour extra curd on top. If you eat chutney in vrat than top your dahi vadas with vrat ki green chutney, tamarind chutney and enjoy!!
DISCLAIMER – If you do not consume a particular veggie or spice during Navratri , feel free to leave that out and follow your family vrat guidelines.
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