1/2 cup (100 g) 3 1/2 oz Sago (sabu dana)
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying
1/2 cup (100 ml) 3 1/2 fl oz Buttermilk (matha)
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1 tsp (2 g) Red chilli powder
a pinch Asafoetida (hing)
2 Green chillies, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (5 g) Ghee
Salt to taste
Vegetable oil for frying
method
1. Soak the sago in buttermilk for 30 minutes.
2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.
3. Divide the sago batter into equal portions and shape each portion into round patties.
4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.
5. Serve hot with coconut chutney
2. Add all the ingredients (except oil) to the soaked sago. Season with salt and add enough water to make a stiff batter.
3. Divide the sago batter into equal portions and shape each portion into round patties.
4. Heat the oil in a wok (kadhai); add a few patties at a time and deep-fry for 15-20 minutes or till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.
5. Serve hot with coconut chutney
serving amount
serves: 4 - 6 (makes: 8 - 10)
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