Sabudana Cheela is made from soaked Sabudana/Sago and boiled potatoes and just 1 tbsp oil. It can be consumed during fasting or even can be had as a breakfast. It's a very easy yet delicious recipe that needs little practice and patience. It can be served with curd or green chutney.
If you want to know more about Vrat/Upwas check out this post.
- 1.5 cup Sabudana/Sago soaked overnight
- 3 med boiled potatoes
- 3/4 cup coarsely crushed peanuts
- 1 tbsp finely chopped Fresh Coriander
- 1 tbsp roasted and coarsely crush Fennel Seeds
- Rock Salt as per taste (sendha namak)
- 1 tbsp coarsely crushed ginger - green chilies
- 1 tbsp Oil
- 2 tsp Sugar
- Few curry leaves
Method:
- Take a mixing bowl or paradh, add Sabudana, boiled potatoes, ginger chili paste, fennel seeds powder, fresh coriander, curry leaves, salt, and crushed peanuts, and mix all the ingredients very well to make a soft dough.
- Now grease your palm with oil and make medium size dough balls.
- Heat a non-stick pan or tawa on medium flame, and on a rolling board place a plastic sheet.
- Apply some water on plastic sheet and place a dough ball on it. Now with the help of your hands flatten the dough ball and make it bigger, little thinner and round in shape. If the mixture starts sticking to your hands, wet your hands with water.
- Now carefully remove the rolled cheela from the plastic sheet, take it on your palm and place it on tawa. Grease the cheela with oil on side facing up.
- Let it cook for 2 mins and then flip it on the other side. Cook it on the other side as well.
- Slide the Cheela directly to the plate else it might tear as its very soft.
- Repeat the same process for all dough balls.
- Serve hot with Curd/Chutney.
Video:
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