Some VISHEH TIPPANI:- 1. In my experience, the recipe works best if you soak it overnight. 2. Rinse sabudana to get rid of starch before soaking is very important. 3. Biggest mistake people make by adding more water to it. You want the sabudana just submerge in water. 4. Drain sabudana in morning. Their will be hardly any left. However, drain using colander just to make sure that there is no water. 5. Check if sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily. 6. Once you add sabudana to the pan, do not cook or stir it for too long. You have to cook only for few minutes until most of the Pearl becomes translucent. NOTE:-If you are making for fasting, exclude onion from the recipe and add sendha Namak in place of salt. Add only potato which is eaten during fast.
INGREDIENTS:- 1 cup Sabudana/ sago seeds Handful of roasted peanuts (grind to coarse powder) Onion (optional) Carrot Capsicum Deseeded tomato (optional) Boiled potato Frozen peas Coriander leaves Green chilli (optional) Lemon juice Salt Sugar Turmeric powder Bhuna jeera powder/ Roasted cumin powder
FOR RAITA:- 4 tbsp of Yogurt/ Dahi 1 tsp of Black salt 1 tsp of sugar 1 tsp of roasted cumin powder Pinch of red chilli powder 1 tbsp of coarse peanut powder
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