Sabudana
By Bhaktivedanta Hospital – Diet
department
•Sago (Sabudana/Saggubiyyam) - 1/2 cup
•Curd - 1 1/2 cup approximately
•Salt - acc to taste
•Baking soda - a pinch
•All purpose flour (Maida) - 2 cups
•Cumin seeds - 1/2 tsp
•Curry leaves - few
•Green chilies - 4, 5 chopped
•Oil - for deep frying
Preparation
Soak sago in water and drain the water and keep aside. In a bowl combine the yogurt (see that yogurt is little sour in taste) salt, soda, maida, cumin seeds, curry leaves, green chili pieces, and sago. Mix all the ingredients thoroughly into a thick batter. Now heat oil for deep frying . When the oil is hot, drop a little mixture (about a tsp) and fry the fritters until golden brown. Serve hot with coconut chutney or ginger pickle.
Preparation
Soak sago in water and drain the water and keep aside. In a bowl combine the yogurt (see that yogurt is little sour in taste) salt, soda, maida, cumin seeds, curry leaves, green chili pieces, and sago. Mix all the ingredients thoroughly into a thick batter. Now heat oil for deep frying . When the oil is hot, drop a little mixture (about a tsp) and fry the fritters until golden brown. Serve hot with coconut chutney or ginger pickle.
