Roz Dhan Roz Dhan

Make sago donuts during fasting and let us know its recipe

Queen tips Sun Oct 18 2020

 The holy festival of Navaratri starts from tomorrow i.e. on 17 October. In this festival lasting nine days, people worship different forms of Goddess Durga and keep their fast. In this, people especially like to eat khichdi, dosa or pakoras with sago. But today we have brought you recipe for making sago donuts. So let's know how to make it ..

credit: third party image reference

 Material:

 Potato - 4 (boiled)

 Sago - 1 cup (soaked)

 Cumin seeds - 1 tsp

 Peanuts - 1/2 cup (roasted and coarsely ground)

 Sama flour - 2 tablespoons lemon juice - 2 tablespoons

 Green chili - 2 (finely chopped)

 Ginger - 1 piece (finely chopped)

 Coriander - 1 tbsp (finely chopped)

 Sugar - 1 + 1/2 teaspoon

 Rock salt - as per taste

 Oil - to fry

 Method:

 1. First of all mix all the ingredients in a bowl.

 2. When the mixture looks sticky, add the sama flour and it.

 3. Now apply small oil in hands and make small dough balls.

 4. Then pierce the middle and give the shape of the vadas.

 5. Heat the oil in a pan on a low flame, fry all the vadas until crispy.

 6. So your sago vada is ready.

 7. Enjoy eating it with curd or Falhari chutney.

 The holy festival of Navaratri starts from tomorrow i.e. on 17 October. In this festival lasting nine days, people worship different forms of Goddess Durga and keep their fast. In this, people especially like to eat khichdi, dosa or pakoras with sago. But today we have brought you recipe for making sago donuts. So let's know how to make it ..

 Material:

 Potato - 4 (boiled)

 Sago - 1 cup (soaked)

 Cumin seeds - 1 tsp

 Peanuts - 1/2 cup (roasted and coarsely ground)

 Sama flour - 2 tablespoons lemon juice - 2 tablespoons

 Green chili - 2 (finely chopped)

 Ginger - 1 piece (finely chopped)

 Coriander - 1 tbsp (finely chopped)

 Sugar - 1 + 1/2 teaspoon

 Rock salt - as per taste

 Oil - to fry

 Method:

 1. First of all mix all the ingredients in a bowl.

 2. When the mixture looks sticky, add the sama flour and it.

 3. Now apply small oil in hands and make small dough balls.

 4. Then pierce the middle and give the shape of the vadas.

 5. Heat the oil in a pan on a low flame, fry all the vadas until crispy.

 6. So your sago vada is ready.

 7. Enjoy eating it with curd or Falhari chutney.

This article represents the view of the author only and does not reflect the views of the application. The Application only provides the WeMedia platform for publishing articles.