Sabudhana is pretty popular with foodies and so are pakodas. How about combining these two favorites into a new delicacy – Sabhudana pakoda !!! Yey !! I had forgotten about this recipe until my Mom made it during my recent visit to India. Yumm ! Soaking is the slowest part, rest of the recipe is quick. To get best flavor, the buttermilk must be little sour. Sabudhana must get properly soaked else it’ll crack and burst when frying. The mixture should be little thick.
Sounds like a perfect Diwali snack ? Go ahead, try it out and share your experience.
- Sagubeyam / sabudhana – half cup
- Butter milk – one and one – fourth cup
- Rice flour – half cup
- Green chilly and ginger paste – two tsp ( I added 6 chillis and one inch ginger )
- Salt – to taste
- Chopped coriander – four tbsp
- Jeera / cumin seeds – one tsp
- Oil – to deep fry
Soak sabudhana / sagubeyam in butter milk for five hours or until it becomes soft. Once sabhudhana is soft, add chili paste, salt, jeera, chopped coriander, rice flour. Mix well. It should be thick like chapathi dough.
Heat the oil in a deep frying pan, once oil is hot, add spoon full of batter using your hands. After a minute turn them and fry until golden color.