7 Ways Sabudana can be added to the Navratri menu

Bored and confused about eating fruits, milk or khichdi during the 9-day long Navratri fasts, then we have got your back with some simple yet indulgent recipes that will give your fast feast a twist of taste. So, follow us through these easy recipes and make the most of this festive season.

The 9-day long fasts in Navratri revolve around abstinence and cleansing, and sabudana is that one staple that helps fit in the menu easily. Its light texture and versatile taste makes it the perfect option to prepare both sweet and savoury delights without hassle. This is one of the reasons why this sattvik staple is extensively consumed during Navratri.

Another unique dish that can be made with sabudana is a sweet pudding, light roast sabudana and grind it with stevia/sugar. Then take a bowl and mix this with boiled milk, condensed milk, dates and almonds, pour the batter into a baking pot and bake or steam till the pudding is cooked nicely.

This simple delicacy can be made by cooking soaked sabudana in dates syrup and milk, till it turns thick. Add crushed dry fruits and desiccated coconut to the mixture. Grease your palms and roll into bite-sized ladoos and enjoy!

Give your leftover sabudans a yummy twist with this healthy recipe of sabudana vada. Just mix leftover sabudana with mashed potatoes, spices, and herbs. Shape into patties and deep-fry or bake them for a tasty snack or appetizer.

For a healthy breakfast, blend leftover sabudana with yogurt, fruits, and honey to create a smoothie bowl. Top with granola and fresh fruit for added texture and flavor.

Sabudana Idli can be easily made at home by combining leftover sabudana with hung curd, samvat rice and baking soda. Whisk this fermented batter with salt, spices and herbs, then put the batter in the idli maker and prepare healthy idlis. Serve these gluten-free idlis with coconut chutney for a healthy breakfast option.

Use leftover sabudana as stuffing for parathas. Combine a paste of leftover sabudana with spiced mashed potatoes or paneer for a delicious filling. Stuff this mixture inside a regular singhara atta batter, seal the corners and cook with ghee. Serve with yogurt or pickles for a satisfying meal.

Turn leftover sabudana into a refreshing chaat. Mix it with chopped tomatoes, peanuts, green chilies, coriander, and a dash of lemon juice. This tangy snack is perfect for those craving something spicy and crunchy.