Sabudana Khichdi/Javvarisi Khichdi

Prep Time:10 m + soaking time    Cook Time:15 m

Serves:2

Ingredients

Sabudana            - 1/2 cup

Potato                  - 1(cut into small pieces)

Peanuts                - 1/4 cup(roughly crushed/powdered)

Green Chilli         - 3

Cumin Seeds        - to splutter

Lemon                  - 1

Coriander Leaves - to garnish

Oil                        - 2 tsp

Salt                       - to taste

Method

• Soak sabudana/javvarisi for three to four hours and drain any excess water and set aside.Heat oil in a pan,splutter cumin seeds,add green chillies and potatoes cut into small pieces.Add a little salt and saute for a while until the potatoes are soft.
     
• Now add the soaked sabudana,add required salt and give it a toss.Then add crushed/powdered peanuts and squeeze lemon juice.Garnish with coriander leaves and peanuts and serve.
                            
     

Little Words

• Sabudana khicdi is easy to prepare and full of flavours.
• This recipe from the north Indian cuisine is prepared while fasting.

Sabudana Vada/Javvarisi Vadai

Prep Time:15 m+soaking time    Cook Time:20 m

Makes:16

Ingredients

Sabudana/javvarisi - 3/4 cup

Potato                     - 2(medium sized)boiled and mashed

Green Chilli           - 2

Coriander Leaves   - 1/4 cup

Peanuts                   - 1/2 cup

Lemon Juice           - 1 tblsp

Salt                         - to taste

Oil                          - to deep fry

Method

• Soak Sago for two hours and drain the excess water.Blanch or roast peanuts and remove the skin.Grind coarsely reserving two tablespoons of peanuts.Mix all the ingredients except oil into a dough.
                                 
     
• Make small balls and meanwhile heat oil in a kadai.Flatten the balls between palm and deep fry in hot oil till golden brown or the bubble sound ceases.Serve with green chutney or as desired.
                                        
                                 
     

Little Words

• Crunchy outside and spongy inside.
• Adding few broken peanuts gives a crunchy bite amidst the spongy vadai.
• Squeeze the excess water in sago.
• I microwaved the potatoes for four minutes.
• I have used blanched peanuts.Roasted peanuts can also be used.
• A delicacy from north of India ideally prepared during fasting.