No Soak Sabudana Cutlets: A Recipe for Fasts

sabudana vrat cutlets

Fasting, they say, is to cleanse the soul and body.

But we have given it a new form - feasting in fast.

Earlier, during fasts, we would have only the typical aloo sabzi with kuttu or singhara roti.

Now I can see a transformation -people are experimenting with the same ingredients to come up with innovative, lip-smacking recipes for vrat.

Here's my attempt at it.
This post is inspired by Sunita Sharma ji, who had shared sabudana paneer cutlets in my group. I decided to try the recipe, since it does not require soaking of sabudana for long hours. It's simple and quick, not to mention delectable. I have made sabudana-rajgira aloo cutlets.

Ingredients
1/4 cup- sabudana/sago
1/4 cup- samak chawal powder
1/4 cup- rajgira or amaranth flour (optional - if you are not including this, increase the amount of samak flour to 1/2 cup)
2 boiled potatoes
sendha namak
little oil or ghee for greasing appe pan
turmeric
hari mirch
curry leaves
1 tomato

Procedure

sabudana cutlets for fast vrat navratri

Grind sabudana to powder. Let it soak in little water until we prepare the other ingredients.
Take boiled potatoes and mash them.
Chop tomato or you may grind or use tomato puree.
Mix tomato and potatoes.
Add soaked sabudana, samak chawal atta, and rajgira atta.
Mix with salt, haldi, curry leaves. and green chilly.
Roll out into lemon size balls.
Grease appe/paniyaram pan.
Drop one ball into each well.
Cover and cook on a low flame.
Keep changing sides intermittently.
Enjoy sabudana cutlets for fast, navratri.
Tip : Make sure you finish these off soon, else these cutlets may harden, since we are not soaking sabudana. :)

Looking for more vrat recipes? Click here. Do not forget to try no fry paneer alloo kofta curry for fast. Check the recipe here.

Comments

Is Fermented Rice Healthy? How Do You Ferment Rice [Odisha's Pakhala Bhaat Recipe]

What is the meaning Pakhala bhaat? Is Pakhala good for health? Is fermented rice healthy? Or in other words, does curd rice have b12? These are some of the questions that have been asked every now and then. So in this video from the Odia cuisine, I present to you Odisha special Pakhala - the ancient Odia tradition of fermenting rice. Now coming back to making Pakhala at home. I dedicate this video to my mother-in-law, who has taught me some simple ways to ferment rice with and without curd. The idea is to cook rice in water, primarily you will need to boil rice in a lot of water. Drain off excess water and let the rice come to room temperature. Then mix it with curd, salt, and water and store in an earthen clay pot. Since we want to ferment rice, the idea is to leave it overnight at room temperature - ideally in a cool location, which is not too hot. By next morning, the rice should have fermented - teeming with colonies of healthy bacteria. If you use brown rice...

Is Tandoori roti good for health [NO, it Isn't But I eat soft oil-free wheat tandoori chapatis daily]

Tandoori roti is delicious and quite addictive too, but is it good for your health?Is there something called tandoori roti health risk? Yes and no. Yes, if you order it outside. What is tandoori roti made up of? The reason these Indian flatbreads have earned a bad reputation is that they are made with maida or refined flour, which is only empty calories. Then they use dalda or hydrogenated fat to make the roti soft. remember, tandoori roti is an addiction and I am addicted to it but one made at home with wholesome ingredients. How to make tandoori roti at home At home, making quick tandoori roti on tawa is a breeze! so here's how I do it to avoid all the health risks associated with restaurant tandoori roti. we can easily make soft atta tandoori roti on tawa too. yes, tandoor cooking is good but maida isn't. start by adding water to a bowl. throw in methi powder and flaxmeal. You can skip both if you want. but I suggest adding the two ingredients in y...

Soaking turns pumpkin seeds water green | Is it SAFE?

Pumpkin seeds cause water to develop a green tint mainly because they contain chlorophyll, the natural pigment that gives plants their green color. This phenomenon occurs through several interconnected processes that involve the seed's cellular structure and pigment composition. Raw pumpkin seeds, particularly the hulled green varieties commonly known as pepitas, contain significant amounts of chlorophyll. This is the same compound responsible for photosynthesis in plants and creates the distinctive green appearance in leaves, stems, and other plant tissues. The chlorophyll concentration in pumpkin seeds is naturally high since these seeds develop within the green interior of the pumpkin. When pumpkin seeds are soaked in water, their cellular walls begin to soften and break down gradually. This process allows water molecules to penetrate the seed structure and extract various compounds, including pigments. Although chlorophyll isn't completely water-soluble in its pure chemica...

Health Fitness Food

Search This Blog