UPWASACHA DAHI WADA / DAHI VADA (UPWAS / FASTING) / SAMO DUMPLINGS IN CURD / उपवासाचा दही वडा

A simple recipe for Dahi Vada to be had during Upwas / Vrat / Fast that is easy to prepare .. is quiet filling and extremely delicious. Time to say goodbye to the same old boring Upwas food recipes.

UPASACHA DAHI VADA / DAHI VADA  (UPWAS / FASTING)/ SAMO DUMPLINGS IN CURD / उपवासाचा दही वडा 

INGREDIENTS

VADA / DUMPLINGS
Bhagar / vari / varai / Samo rice	1 cup
Green chillies	4 – 5 nos
Ginger grated	1 tsp
Roasted peanut coarse powder	2 tbsp
Potato boiled, peeled and mashed	2 nos
Jeera / cumin seeds	1 tsp
Rajgeera flour / Amaranth flour	For dusting
Salt	T.T.
OTHER INGREDIENTS
Dahi / curd beaten smooth	2 cups
Salt	T.T.
Sugar	1 – 2 tsp
Coriander leaves chopped	2 tbsp
Jeera pdr / cumin pdr	As required
Black salt	As required
Red chilli pdr	As required
Oil	For deep frying

METHOD:

1.       Wash the varai rice, add 2 cups water to it and pressure cook till soft and all the moisture is absorbed.

2.       Remove and allow to cool completely.

3.       Crush coarse the chillies, ginger and jeera.

4.       To the rice add the ground chillies, potato, peanut powder, and salt.

5.       Mix and mash it all together.

6.       Make small lemon sized balls and shape them into tikkis.

7.       Dust them with the rajgeera flour from outside and roll again.

8.       Heat oil, deep fry the tikkis till golden brown all over.

9.       Remove from oil and immediately drop them in a bowl of warm water.

10.   Remove after 20 seconds and lightly press them on a kitchen tissue to remove excess water.

11.   Fry all the remaining vadas and continue steps 8 to 10 for all.

12.   Beat the curd till smooth. Add in sugar and salt to taste. If the curd is too thick add in a few tbsp. of water. It should be pourable.

13.   You can increase or decrease the amount of sugar as per your taste. I don’t like it too sweet.

14.   Sprinkle in a little coriander leaves and allow the curd to chill.

15.   Arrange the vadas on a serving plate. Pour over the curd.

16.   Sprinkle on top a little of chilli pdr, black salt and jeera pdr. Also add on the remaining coriander leaves and serve chilled.

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RATALE BATATA VADA (UPWAS) / SWEET POTATO AND POTATO DUMPLINGS (FASTING)

RATALE BATATA VADA  (UPWAS) / SWEET POTATO & POTATO DUMPLINGS (FASTING) 

INGREDIENTS

Ratale / sweet potato boiled and mashed	1 cup
Potato boiled and mashed	1 cup
Green chillies coarsely crushed	2 nos
Jeera / cumin seeds	¼ tsp
Ginger grated	½ tsp
Roasted peanut powder coarse	1 – 2 tbsp
Salt	T.T.
Coriander leaves chopped	2 – 3 sprigs
Lemon juice	½ no.
Rajgira flour / amaranth flour	¼ cup approx
Shingada flour / water chestnut flour	¼ cup approx
Peanut oil	For frying

METHOD:

1.       Mix together all the ingredients from the sweet potato till the coriander leaves.

2.       Mash it up well. Add lemon juice and mix again.

3.       Divide the mashed mix into small lemon sized balls.

4.       Mix together the rajgira flour and shingada flour. Add in salt and little cumin pdr  (op).

5.       Mix together. Add water as required and make a thick but coating batter.

6.       Heat oil for frying.

7.       Dip the balls in the prepared batter, roll them to coat and deep fry in oil till golden brown.

8.       Serve along with green chutney.

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UPASACHE CUTLET / CUTLETS FOR UPWAS / FASTING / उपासाचे कटलेट

UPASACHE CUTLET / CUTLETS FOR UPWAS / FASTING / उपासाचे कटलेट 

INGREDIENTS

Potato boiled, peeled and grated	2 nos
Ratale / sweet potato boiled, peeled and grated	1 no. large
Raw banana boiled, peeled and grated	2 nos
Suran / yam boiled and grated	2 large chunks / 200 gms
Lemon juice	1 no
Roasted peanut pdr	2 tbsp
Jeera / cumin	1 tsp
Ginger grated	½ tsp
Green chillies crushed	3 – 4 nos
Coriander leaves chopped	3 – 4 sprigs
Salt	T.T.
Rajgeera flour OR shingada flour	1 tbsp + 3 tbsp approx.
Peanut Oil	For shallow frying

METHOD:

1.       Mix together all ingredients starting from potato till salt excluding out the 3 tbsp flour.

2.       Mix and mash it all well.

3.       If the mix seems very moist, sprinkle in little more flour for the doughy mix to come together a little.

4.       Shape into small lemon sized balls, press them down to form into cutlets.

5.       Roll them in the remaining flour if desired, or if the mix is too sticky.

6.       Shallow fry on a pan on both sides till golden browned.

7.       Serve along with green chutney.

8.       This chutney for upwas / fasting can be made by grinding together coriander leaves, lime juice, green chillies, ginger, jeera and salt to a smooth consistency.

9.       If you like then mix this chutney in a little beaten curd.

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KELYACHYA PITHACHE THALIPEETH / BANANA FLOUR THALIPEETH (UPWAS / FAST)

KELYACHYA PITHACHE THALIPEETH / BANANA FLOUR THALIPEETH (UPWAS / FAST)

INGREDIENTS

Potatoes boiled and mashed	3 nos
Sabudana / sago soaked	1 cup
Kelyache peeth / banana flour	1 cup
Roasted Peanut pdr	¼ cup
Green chillies chopped	3 nos
Jeera / cumin whole	½ tsp
Jeera pdr / cumin pdr	1 tsp
Chopped coriander leaves	¼ cup
Salt	T.T.
Ghee / clarified butter OR peanut oil	For basting

METHOD:

1.       Mix and mash all the ingredients together except ghee or oil.

2.       Make it into a dough ball. Sprinkle little water at a time to knead it into a dough.

3.       Divide into large balls, makes around 7 – 8.

4.       Press each ball patting it into a circular shape with your fingers making it as thin as possible (you can do this directly on the pan).

5.       Put it on a non stick pan, cover and cook for some time till the lower side browns.

6.       Flip over and cook the other side as well.

7.       Baste with ghee or oil on both sides, as required. This will take a little more time to cook as the banana flour takes its time. Patience Patience

8.       Make sure both sides are browned well and crisp.

9.       Cut in quarters and serve hot with green chutney.

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