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Sabudhana vadai, a traditional neivedhyam dish in Maharashtra and other parts of Northern India. Sabudhana(Sago/Jevarasi) is used during Vrat(Fasting) days when we do not take any rice. Especially during Ekadhasi Vrat(Fasting), devotees prepare Sabudhana Kichidi and consume if they are not able to fast the whole day.

Sabudhana Vadai is generally kept as neivedhyam during Dusshera. Its a very crispy snack. We can do this as an evening snack also. Lets try to do this during Navratri and get the blessings of Goddess Durga.

Sabudhana Vadai

Ingredients:

Urid Dal	3/4 Cup
Sabudhana/Sago/Jevvarasi	1/4 Cup
Salt	1 teaspoon
Oil	For Frying
Green Chillies	3
Curry Leaves	Few
Coriander Leaves	1/4 Cup
Grated Ginger	1 teaspoon

Method:

Soak the Urid dal in water for atleast 2 hours

After 1 hour from soaking the urid dal, soak the Sago/Sabudhana in water for 1 hour

After 2 hours, drain the water from urid dal and add it to mixer along with salt and grind it to a nice paste by just sprinkling little water

Take the ground urid dal batter to a bowl
Drain the water from Sago and add it to the bowl having urid dal batter
Along with this add chopped green chillies, chopped ginger, coriander leaves and curry leaves and a pinch of hing

Mix all the ingredients and keep it aside

In a heavy bottomed pan, add oil and allow it to become hot. We can check the heat of oil by dropping a little amount of vadai batter and check if it immediately raises in the oil. This is the correct consistency

Take 1 small cup of water. Wet your left palm
Now take 1 lemon size quantity of batter and keep it in left palm and press it and make a small hole in the middle as shown in the picture below. We can also make vadai patties without making this hole, like we do in Paruppu vadai.
We can also use a clean plastic cover or banana leaf to make these patties

Genltly drop the patti inside the hot oil. Please be very careful, if you drop it from long distance, then the oil may spill and hurt your hands.
Repeat the above 2 steps for atleast 6-7 patties and allow them to cook one side

Now, gently turn the vadai to other side to cook completely

When both the sides of the vadai become golden brown color, and also the bubbles of oil tend to reduce, then we can remove the vadai from oil and place it in a bowl having paper tissue to drain excess oil
Repeat the steps for the remaining batter

Mouth-watering, wonderful Sabudhana vadai are ready for neivedhyam or to serve

Sabudhana Vadai

Paal Kozhukatai

Paal Kozhukattai is the traditional sweet recipe of Tamilnadu. It can be prepared in many ways. Some prepare this using normal milk and some persons will prepare using coconut milk. It is a easy to do simple but very delicious recipe. It is not so sweet and even the diabetics persons can also try to eat it and enjoy the taste.

Ingredients:

Milk	2 Cups
Sugar	1 Cup
Raw Rice(Pacharisi)	1 Cup
Coconut Milk	1/2 Cup
Saffron thread	few
Cardamom Powder	1 teaspoon

	Soak the rice in water for 30 mins. Grind the rice in mixer to a fine paste. Take the ground flour in a heavy bottomed pan, and keep the flame in low and stir continuously. The ground flour will slowly become thick in consistency and will become like a chapati dough. This is the correct consistency and switch off the flame.
	Make Sundakaai(Turkey Berry) size small balls out of the rice dough as shown here. Around 35-40 balls will come for 1 cup of rice

Pottu kadalai urundai - Test

Pottukadalai(Roasted Gram) urundai is a quick and easy sweet snack especially for the kids. We need to spend only 20 to 30 mins to do this yummy dish. My mom used to make this during Navratri and we used to share with our neighbours who come and visit our Golu. Those days are wonderful, my mom used to dress up the kids and take them along with her to see our neighbour's Golu. They in-turn visit our house and we distribute the neivedhyam. Among the sundal varieties, Pottukadalai urundai is different and much delighted to eat this. My all time favourite.

Pottukadalai Urundai

Ingredients:

Roasted Gram/Pottukadalai	1.5 cup
Grated Jaggery	1 Cup
Water	1 Cup
Cardamom Powder	1/2 teaspoon
Rice Flour	1 teaspoon

Method:

Heat water in a heavy bottomed pan, add the grated jaggery. When the jaggery dissolves, strain it to remove sand

Again add the strained jaggery syrup in the pan and allow it to boil

When the jaggery syrup starts to thicken up, add a drop of jaggery syrup in a bowl of water. The syrup should not dissolve, this is the correct consistency
Now add cardamom powder and remove from flame

Now add pottukadalai to the jaggery syrup and mix well

Grease your hands with little rice flour and take small quantities of pottukadalai and try to make small balls. Initially as the jaggery syrup is hot, we cannot make stiff balls. Don't worry, once it cools off a little we can make it

Again wet the hands with water and firmly hold each ball to make it stiff
Finally we are now ready with the yummy pottukadalai urundai and we can start our neivedhyam