Main ingredients: semolina and sago.

Preparation and cook time 1 hour (approx).

Sago and Semolina vadiyalu Serving plate

Sago and Semolina vadiyalu Serving plate

INGREDIENTS:

sago and semolina vadiyalu items

sago and semolina vadiyalu items

  1. ½ kg Sago.
  2. ½ kg semolina.
  3. Salt- to taste.
  4. 100 gms Ginger. (Peeled and chopped).
  5. 12- 15 Green chilies.
  6. 1/ tsp asafoe tida/ hing/ inguva. (optional).
  7. 7 liters water.
  8. 1 tsp asafoeida/ hing/ inguva.
  9. Oil: sufficient for fry the vadiyalu.

PREPARATION:

sago and semolina vadiyalu preparation

sago and semolina vadiyalu preparation

  • In a mix jar grind the ginger and green chilies in to a course paste and keep a side.

METHOD:

  1. Pour water in a heavy bottomed vessel on high flame. Bring it to a boil. Then pour the sago stir occasionally for (approx) 15 minutes or until the sago is completely cooked.

    sago and semolina vadiyalu preparation

    sago and semolina vadiyalu preparation

  2. Add ginger and chilly paste and asafoetida and mix well.

    sago and semolina vadiyalu preparation

    sago and semolina vadiyalu preparation

  3. Pour the semolina and stir continuously to prevent lumps and turn off the flame immediately. (Otherwise it will become thick).

    sago and semolina vadiyalu preparation

    sago and semolina vadiyalu preparation

  4. Now cover with lid and keep aside until use.

    sago and semolina vadiyalu dough

    sago and semolina vadiyalu dough

  5. Place one long plastic cover under the sun.  Spread one table spoon of vadialu dough on the plastic sheet and in the way do the whole process. (As shown in the picture).

    sago and semolina vadiyalu

    sago and semolina vadiyalu

  6. Dry the vadiyalu under the sun until crisp. And remove them and store in an air tight container.

    sago and semolina vadiyalu

    sago and semolina vadiyalu

FOR FRYING:

  1. Heat the frying pan and add sufficient oil to fry the vadyalu. When the oil is hot, drop a few dried vadiyalu gently.
  2. After a few seconds the vadiyalu puff up and float. Then remove them with a slotted spoon and store in an air tight container.

    Dried vadiyalu

    Dried vadiyalu

Serve hot this crispy vadiyalu with any dal or sambar or any curry.

sago and semolina vadiyalu serving plate

sago and semolina vadiyalu serving plate

SABITHA..

 

 

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