Sunday, August 1, 2010

Sago/Sabhudana Punugulu

This is a evening snack item for kids .This snack is better if we have the Idly batter.So here it goes the way.

  • Idly batter-1 cup
  • Sago/sabhudana-1 cup( soaked in yogurt/curd for 2hrs)
  • Onion-1 finely chopped
  • Green chillies-3 small size finely chopped
  • Jeera-1 tsp
  • Curryleaves-few
  • Salt to taste
  • Rice flour/Vari pindi-1/2 cup
  • Oil for deep frying
Idly batter Preparation:
  • Soak 1 cup Urad dal and Idly ravva 2cups for 2hrs .
  • Grind the urad dal in a mixy jar and make it paste/batter.
  • Now add the Idly ravva removing complete water to the Urad dal paste.
  • Idly batter is ready.
Sago punugulu Cooking process:
  • Take a bowl/Vessel and pour Idly batter and soaked sabhudana and mix well without forming any lumps.
  • Now add finely choped onions,green chilies,curryleaves,jeera to the above mixture and form a medium batter.(Batter consistency should not be too liquified(watery) nor too hard) it should be able to form like a ball and able to drop into the oil.
  • Now add the rice flour to the above mixture slowly and continuously stirring with a spatula without forming any lumps.
  • Make lemon sized  balls from the above mixture.
  • Heat oil in a cooking pan and put the balls in that oil and allow to deep fry till  it turns golden brown color .
  • Turn the balls with a spatula to cook/fry well.
  • Remove balls from oil and take it in to a tissue paper to remove the excess oil.
  • Serve these punugulu with tomato sauce/hot sauce/chutney.

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