Sago/Sabudan/Sabbakki/Tapioca spicey mixture. I have added few ingredients. But can be made out of plain sago with peanuts. Store in an airtight box can be served as tea/coffee time or whenever required. I have made fresh boondi and khara sev.
Prep Time : 20 Mins
Course : Snacks
Ingredients
- Sago/Sabudan - 1/2 cup
- Plain Boondi - 1/2 cup
- Khara Sev - 1/2 cup
- Poha/Avalakki - 1/4 cup
- Peanuts/Groundnuts - 1/2 tsp
- Roasted gram/Hurkadale - 1/4 cup
- Whole Cashews - 1/2 cup
- Dry coconut pieces/Kobbri pieces (2 tbsp)
- Curry leaves - 1/4 leaves
- Asafoetida/Hing - 1/2 tsp
- Red chilli powder - 1 tsp (adjust as per taste)
- Salt to taste
- Sugar - 1/4 tsp(or less)
- Oil - 400ml (frying)
Method
- Heat oil in a pan
- Add Sago pearls little by little fry till puffing up. Do it batches do not over crowd.
- Then fry one by one peanuts, roastedgram, poha, khara sev, boondi, curry leaves keep aside
- In a large pan/wok add 1tsp oil add cashews fry till slight brown then add kobbri/coconut pieces fry on low heat
- Add asafoetida/hing then add fried ingredients stir on low flame
- sprinkle salt , chilli powder, salt mix well. Remove from stove
- keep it for cool and store in an air tight box
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