Ingredients
- 2 cups Sago (Sabudana/Javvarisi(
- 1/2 cup Urad Dal
- 1/4 cup Carrot (finely sliced (optional))
- 1/2 cup Moong Dal
- 1/2 cup Onions (finely chopped)
- 1/2 cup Coconut (grated)
- 2 tsp Rice Flour
- Juice of 2 Lemons
- 2 tsp Ginger (finely chopped)
- 5 to 6 Green Chillies (finely chopped)
- Coriander Leaves (chopped)
- Salt as per taste
- Oil as required
For Tempering:
- 1 tsp Mustard Seeds
- 2 tsp Urad Dal
- 2 tsp Bengal Gram Dal
- Cashew Nuts (few)
- Curry Leaves (few)
Instructions
- Soak the sago in water for 8 to 12 hours or overnight.
- Pressure cook the dals until 1 or 2 whistles.
- Drain the sago well.
- Add rice flour and mix well.
- Heat little oil in a pan.
- Fry the tempering ingredients for a minute.
- Add the green chillies, ginger, onions and saute for a minute or two.
- Add the sago and stir well.
- Add salt and cooked dals.
- Stir well.
- Add the grated coconut and stir once or twice.
- Remove from flame and add lemon juice.
- Mix well and garnish with coriander leaves.
- Serve.