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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Vrat Dahi Vada or Dahi Bhalla
- 1 cup Sabudana/Sago Pearls
- 1 big Boiled and peeled potato
- 1 small Chopped green chili
- 1 teaspoon Ginger paste (omit if you don't eat in vrat)
- 1 tablespoon Chopped cilantro leaves
- 1/2 teaspoon Red chili powder
- 2 tablespoon Singhara flour/Singoda flour
- Salt to taste (Vrat salt - Sendha namak)
- Oil for Frying
- Soak sabudana for 2- 3 hours.
- After the soaking time, drain the water and set it aside.
- Assemble rest of the ingredients.
- In a bowl add soaked sabudana and boiled potato.
- Mix in rest of the ingredients.
- Mix until well blended.
- Heat oil in a kadai. Cut a plastic bag.
- Pour few drops of oil over it.
- Take a small ball of sabudana mixture.
- Flatten the ball and make it look like a tikki.
- Using your finger make a depression in the tikki. It will now look like a vada/bhalla.
- Carefully lift the vada and fry in hot oil until crispy and brown.
- Set them on a paper towel to drain excess oil.
- Perfectly cooked sabudana vadas/bhallas.
- Assemble ingredients for assembling the vadas.
- Beat curd and add salt to it.
- Dip vadas in curd...
- Place them on a plate and sprinkle red chili powder, cumin seeds and dried mint leaves over it.
- If you eat tamarind chutney during fasting period than drizzle some on top and enjoy!!