Ashadi Ekadashi

Ashadhi Ekadashi & Sabudana Vada

Today is Ashadhi Ekadashi, a day close to my heart as my native place is Pandharpur in Maharashtra, India 🙂


This day, a huge yatra or religious procession of pilgrims known as Pandharpur Ashadi Ekadasi Waari Yatra culminates at Pandharpur, in Solapur district in south Maharashtra, situated on the banks of the ChandraBhaga River. Pandharpur is main center of worship of the deity Vithoba, a local form of Vishnu. lacs of pilgrims come to Pandharpur on this day from different parts of Maharashtra. Some of them carry Palkhis (palanquins) with the images of the saints of Maharashtra. Dnyaneshwar’s image is carried from Alandi, Tukaram’s from Dehu, Eknath’s from Paithan, Nivruttinath’s from Trimbakeshwar, Muktabai’s from Muktainagar, Sopan’s from Sasvad and Saint Gajanan Maharaj from Shegaon. These pilgrims are referred to as Warkaris. They sing Abhangas (chanting hymns) of Saint Tukaram and Saint Dnyaneshwar, dedicated to Vithoba.

Ashadi Ekadashi

Pandharpur yatra is belived to be done from more than 700 years.It is believed that in 13th century,the parents of Saint Dnyaneshwar started this pilgrimage which was later on popularised by Saint Dnyaneshwar.Later on in the year 1685,Saint Narayan Maharaj,the son of Saint Tukaram started this pilgrimage as ‘waari’ of current trend.

A fast is observed on Ashadhi Ekadashi. The fast demands abstainance from all grains, beans, cereals, certain vegetables like onions and certain spices.

I have childhood memories of fasting on this day. Everyone in the house ate Sabudana Khichdi but my favorite were Sabudana vadas

Here is the recipe of Sabudana Vada with Gallery of  Beautiful Pandharpur. Today I miss being there 🙁

Sabudana Vada




















2 cups sabudana(sago)

½ cup roasted and chopped peanuts

2 boiled potatoes

1 potato uncooked grated

2-3 green chillies

2 green chillies chopped

2 inch ginger

1 tablespoon cumin seeds

1 tablespoon lemon juice

coriander leaves

salt to taste


Wash sabudana. Drain all the water, cover it and refrigerate it for 4 hours. This will keep the sabudana moist.

Make the ginger chillies paste.

Mash the potatoes.

Take a bowl. Add sabudana, mashed potatoes, raw grated potato, ginger chilli paste, cumin seeds, lemon juice, chopped green chillies, coriander leaves, roasted peanuts and salt. Ashadi Ekadashi
Mix properly and make small balls.

Heat Oil. Deep fry the balls till golden brown. Serve it hot with peanut coconut chutney.

The sabudana vadas will become soft in texture if not consumed immediately thus fry only required. You can refrigerate the sabudana vada dough and make it hot when needed.

Peanut Coconut Chutney

1 cup freshly desiccated coconut

½ cup roasted peanuts.

2-3 green chilies

1 teaspoon cumin seeds


Grind desiccated coconut, peanuts , green chillies, cumin seeds and salt in the blender.

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