During the fast, we often feel like eating something or the other, but we have to control. However, if you want, then you can make sabudana chapattis to be eaten in the fast and by eating it, not only you but your whole family will enjoy it. So let's know how to make the fast's chapatti sabudana.
Ingredients for making crispy sabudana-
Sabudana – 3 to 4 small cups
Cumin seeds – 1 tsp
Curry leaves – 7 to 8
Green chillies – 2 (take out the seeds and chop finely)
Potatoes – 2 (peel the boiled potatoes and cut into large pieces)
Peanut seeds – 1/2 cup (grind the roasted)
Sugar -2 tsp
Grated dry coconut – 3 tbsp
Lemon juice – 2 tbsp
Sendha salt to taste
Peanut oil – 3 tbsp
Coriander leaves – 1 tbsp finely chopped
Method of making choppy sabudana - First of all, take 3/4 cup sabudana and wash it thoroughly with water, then put it in water and leave it in water for 1-2 hours. Keep in mind that you have to pour as much water as you have to put in sabudana. He should not go over the sabudana. After about 1 to 2 hours, when the sabudana melts and flowers, take out the water. After this, take a deep bottomed pan or take a non-stick pan and place it on a low flame and add oil to it and heat it. Now add cumin seeds to the hot oil and when the cumin seeds start to look like a golden colour, add green chilli and curry leaves and fry for 20 seconds.
Now put potatoes in it which we kept boiling and cooked for 30 seconds and run. After this, add sabudana to it and mix it well. Keep in mind that you cook it continuously for 3-4 minutes while walking with a spoon. Now add the powdered groundnut, grated coconut, sugar, sendha salt to the taste. Now mix all of them and cook on low flame until it changes its colour. It will take about 8-9 minutes and keep running it continuously. During this time, when the colour of sabudana changes, add lemon juice and coriander finely chopped and mix it well. After this, cook for 3-4 minutes with a spoon. Finally, turn off the gas. Now take out the plate and eat comfortably.
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