Vrat Wale Sabudana Dumplings

To make Vrat Wale Sabudana Dumplings, soak 1 cup of sabudana in water for a few hours until soft. Then, mash 4 boiled potatoes in a mixing bowl and add the soaked sabudana, 0.5 cup of crushed roasted peanuts, chopped coriander leaves, finely chopped green chillies, black pepper, and rock salt. Mix everything to form a dough, shape it into small dumplings, and fry them in hot oil until golden brown.

Yes, Vrat Wale Sabudana Dumplings are gluten-free as they are made primarily from sabudana (tapioca pearls) and do not contain any wheat or gluten-based ingredients. They are a great option for those following a gluten-free diet, especially during fasting periods.

If you need a substitute for roasted peanuts in Vrat Wale Sabudana Dumplings, you can use roasted sunflower seeds or cashews for a similar crunch and flavor. Just make sure to crush them before adding to the mixture to maintain the texture of the dumplings.

To store leftover Vrat Wale Sabudana Dumplings, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just make sure to separate the dumplings with parchment paper to prevent sticking.

Vrat Wale Sabudana Dumplings pair well with a variety of side dishes. You can serve them with a tangy yogurt dip, mint chutney, or a spicy tomato chutney. A fresh salad or a bowl of curd can also complement the dumplings nicely, enhancing the overall meal experience.