by: UMA PRAJESH HALEN city: INDORE in Sachasabu Agmark Tapioca Sago- (साचासाबू चक्र साबूदाना)

SACHASABU SIZZLERS

46 / 60

Rating

Cooking Time: 1.30-2 hour Ready In: 1.30-2 hour

INGREDIENTS

SACHASABU SIZZLERS

For Sizzlers

SACHASABU SABUDANA TIKKI
ALPAHAR BHAGAR MORDHAN IDLIS
SACHASABU SABUDABA KHICHADI
SACHASABU SABU-PAPAD (APPALAM)
POTATO WAFERS
ALOO SAMBHAR

INGREDIENTS FOR TIKKI Sachasabu Sabudana -1/2, Boilded Aloo - 1 Big Size, Roasted & Crushed Peanuts - 2 tbsp, Green Chillies Finely Chopped - 1 Cup, Rock Salt - as per taste, Red chilli pd - 1/2 tsp, Coriander Leaves - Finely Chopped, Oil for Deep frying. INGREDIENTS FOR MORDHAN IDLI (Make 8 small Idlies) Alpahar Bhagar Mordhan - 1/2 cup, Curd - 2 1/2 tsp, Soada - 1/2 tsp, Rock Salt as per taste. INGREDIENTS FOR PAPADS AND WAFERS Sachasabu Papad - 2 Potato Wafers - 6 to 8 pices Rock Salt as per taste and chilli Powder to sprinkle INGREDIENTS FOR KHICHADI Soaked Sachasabu Sabudana - 1 Cup Rosted Crushed Peanuts - 1/4 cup Green Chillies - 2 Finely Chopped, Rock salt as per taste, Red chilli Powder - 1 tsp Ghee - 1-1/2 tsp INGREDIENTS FOR ALOO SAMBHAR (Make 1-1/2 cup) Boiled Aloo - 2 medium size Boiled diced Carrot - 3 tbsp Curd - 3/4 cup Water - 1 cup Green Chilli Ginger Paste - 1/2 tsp Salt & Pepper as per taste Saboot red dry Chillie - 2 Curry Leaves - 2-3 leaves Ghee - 1 tbsp How to assemble slizzer :- Ingredients Banana Leaf or Foil Paper Water -1/2 cup Oil - 2 tbsp Coriander Leaves Thin Strips of Carrot - 2 tbsp

Procedure:

Method for Tikki

Soak Sachasabu Sabudaba for 2-3 hrs, then drain mix it properly to avoid lumps. (see tip). Add musted aloo, peanut, green chilli, salt, red chilli pd, Corriander Leaves. Mix it properly and make two flat round tikki. Deep fry till golden brown while assembling sizzler.

Method for Mordhan Idli

Soak Mordhan for 1/2 hr in water, Drain then grind in mixer with curd & salt, Rest it for 20 min. mix Soda and make small idlies in an idli mold .

Method for Papads and Wafers

Deep fry papad and sprinkle salt and red chilli Powder , Keep aside.

Method for Khichadi

Mix Soaked Sabudana, Crushed Peanut, Salt Red Chilli Powder take a heavy bottom pan, heat ghee add green chillies saute for min, add sabudana mix cover & cook for 7-8 min, Granish with coriander Leaves.

Method for Aloo Sambhar

Cut aloo into medium semi size, keep aside Blend curd and water , salt, Papper, koprabura , blend it properly till no lumbs remain. Heat ghee add red chilli, curry leaves, ginger chilli paste, salt for 1 min. add curd boil for 9-10 min. add aloo boil for 1 min, add carrot pieces and Garnishing coriander Leaves.

How to assemble slizzer :- Method

Mix Water and oil keep aside. heat alizzer plate red hot. spread banana leaf or foil paper pur flied Sachasabu tikki in center. to right or left side place 3-4 small idlis, to give clean round shape. Pour hot boiling aloo sambhar over idlis, tikki & khichadi, place papads around idlie and khichadi garnish with carrot strips and aeen coriander leaves. with help of spoon dizzle water oil mixure under benana leaf or foil paper for slizzing effect. serv hot deicious SACHASABU SLIZZERS.

Notes:

TIPS:- For Soaking Sabudana immerse Sabuana in water for 10 min water should be 1-1/2 inches above sabudana. Then drain the extra water and cover for 1-2 hrs. This Slizzer is fully vegetarian and fariyali. Feedback:- Quality of the Sabu Product is best among the competitors present in the market. They doesn't form lumps after soaking, They are easily digestive. I will suggest my friends and relative to us Sachasabu products.

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