Navratri Recipe 2024: The Navratri Festival is one of Hinduism’s major festivals. Most people in all Indian households keep a fast for these nine days and consume fruits only once. One unique aspect of Navratri is the preparation of numerous sago-based special dishes, including sago vadas.
Whether it’s sago vadas or tikki, everyone, from children to adults, likes it. This is because they become crispy and crunchy as soon as they are made, but preparing them presents a significant challenge: the sago vadas tend to burst inside the oil itself.
Now, if you also make sago vadas in festivals like Navratri that burst inside the oil itself or do not fry or cook properly, then today, you must adopt these tips before cooking in oil. As a result, you can quickly prepare delicious and crispy sabudana vadas.
When making sabudana vadas, follow these simple cooking tips:
Remember to soak the sabudana vadas properly.
Soaking sabudana vadas correctly is one of the most critical steps. Whenever you soak sabudana, always remember the amount of water correctly. Leave sabudana soaked in water for two-three hours. If the sabudana vada is wet, it will burst inside the oil.
Sabudana is thoroughly strained.
After soaking, strain the sabudana vadas properly. First, you have to remove all the extra water; then, use it again. Otherwise, the sabudana vadas may rupture in the oil.
Never add too many peanuts to the batter.
Never add peanuts to the batter you make for sabudana. You need to roast half a bowl of peanuts in two bowls of sabudana, then grind them in a mixer until they become coarse before adding them to the mixture. When the vada batter contains too many peanuts, it explodes in the oil.
Make the sabudana batter properly.
Combine peanuts, green chillies, potatoes, coriander leaves, and spices. Keep in mind that the mixture should not be too wet.
The oil temperature must be correct.
Heat the oil at the correct temperature to prevent the vada from bursting. As a result, only heat the oil on a medium flame.
Press the vada well.
Before putting the vada in the oil, press it well so it does not burst. This will make the vada more crispy and tasty.
