Upvaas Dangar
(An easy fasting recipe made from sago/sabudana and potatoes. )
Fasting is inherently imbibed in Indian culture. Fasting is considered a spiritual act, which helps cleanse our bodies. Some follow fast without eating or drinking anything(nirahara), some just eat fruits (phalahara), and others eat ‘upvaas’ food(recipes meant to be eaten only during a fast). Fasting recipes demand abstaining from grains, beans, cereals, certain vegetables, onion, garlic, and certain spices. This is one such fasting recipe, which can not only be made during a fast but also otherwise. The main ingredients in this dish are potatoes and sago (sabudana) flour. You can buy sago flour from a grocery store or make it very easily at home.
I learned this beautiful recipe from my mother-in-law. She often makes this dangar, and we all relish it every time! This is a very easy recipe, which can be made in no time.
Ingredients
4 cups sago pearls(sabudana)
2 boiled potatoes (aloo)
1 tsp cumin seeds (jeera)
1 tbsp red chili powder
1tbsp clarified butter (ghee)
salt as per taste.
Method
Dry roast the sago pearls (sabudana) on low flame for 4-5 mins. Keep stirring continuously. Turn off the heat and let the sabudana cool down. The color of the sabudana should NOT change.
Add roasted sabudana to a grinder jar and make a fine powder out of it. Keep aside.
Take 3 cups of this sabudana powder in the grinder jar again and add mashed boiled potatoes to it.
Add cumin seeds(jeera), red chili powder, ghee, and salt to it. Grind to get a smooth mixture.
If the mixture seems too sticky, add more sago powder till you get a dough-like texture.
Rub some ghee on your palms and make balls of the above mixture.
UPVAAS DANGAR IS READY TO SERVE !!
Notes -
We make more sago flour than needed. Sometimes, if the final mixture becomes sticky due to potatoes, adding more sago flour helps to get the dough-like texture. The extra sago flour comes in handy on such occasions. If the extra flour is not needed, it can be stored in an air-tight container for future use.
Upvaas Dangar
Ingredients
- 4 cups sago pearls(sabudana)
- 2 boiled potatoes (aloo)
- 1 tsp cumin seeds (jeera)
- 1 tbsp red chili powder
- 1tbsp clarified butter (ghee)
- salt as per taste.
Method
- Dry roast the sago pearls (sabudana) on low flame for 4-5 mins. Keep stirring continuously. Turn off the heat and let the sabudana cool down. The color of the sabudana should NOT change.
- Add roasted sabudana to a grinder jar and make a fine powder out of it. Keep aside.
- Take 3 cups of this sabudana powder in the grinder jar again and add mashed boiled potatoes to it.
- Add cumin seeds(jeera), red chili powder, ghee, and salt to it. Grind to get a smooth mixture.
- If the mixture seems too sticky, add more sago powder till you get a dough-like texture.
- Rub some ghee on your palms and make balls of the above mixture.
Notes
We make more sago flour than needed. Sometimes, if the final mixture becomes sticky due to potatoes, adding more sago flour helps to get the dough-like texture. The extra sago flour comes in handy on such occasions. If the extra flour is not needed, it can be stored in an air-tight container for future use.
