• Soak Sabudana with water to cover it for 2-3 hrs. Drain excess water.
• Mix together Sao, mashed potato, lemon juice, roasted peanuts, coriander, Cumin seeds, salt & green chillies.
• Make lemon sized balls & flatten slightly on your palm.
• Heat Oil on Medium heat & fry the vada's till golden brown.
• Serve hot with chutney. 

Sabudana Khichdi  for Navratri Ingredients:

• Sabudana (sago) -1 cup • Potato (peeled & finely cut)  -1•  Peanut 1 cup•  Coconut (grated)  1/2 cup• Green chilies - 2/3• Sugar   1/2 tsp• Lemon -1 • Coriander leaves (finely chopped) • Cumin seeds 1/2 tsp  •  Ghee • Sendha Namak / Rock Salt to taste Method: Wash Sabudana and soak it in warm water. Drain the water and leave them for 3-4 hours. Heat pan and add ghee. Add potato and chilies, Sugar. fry till tender Add Peanuts, Lemon juice. Now add sabudana mixture and Salt to it and stir gently. Cover and cook on low flame for 4-5 minutes remove from fire and serve hot garnished with corinder leaves and grated coconut

Ingredients:

Besan 2 cup
Suji 1/2 cup
Baking Soda 1/2 tsp
Sugar 1 tbsp
Lemon 1
Green chillies 3
Ginger paste
Boiled Peas
Coconut (shredded)
Salt to taste

Method:

1. Mix besan, suji, baking soda, sugar and salt to taste.

2. Add lemon and boiled peas, ginger and greenchilli paste.

3. Add warm water and mix well. leave it for 15 mints.

4. Grease the microwave bowl with oil or butter.
5. Put it on microwave for 4 mints on high. (if you are using Samsung, then press option for dhokla, for 8 pcs and start)

6. Check with a knife, if the batter doesn’t stick on the knife it is ready
7. In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.


8. Granish with coriander and Coconut.

How to make Sambar Masala

Ingredients

Toor Dal (red Lentils) 2cup
1 /2 kg of a vegetable of your choice like green beans, brinjal, ghiya, Drumstick etc
Tamarind paste 1/2 tsp
Turmeric Powder 1/2 teaspoon
green chillies
REd chilli Powder
oil 2 teaspoons
Salt to taste
5 small dry red chilies
Curry Leaves
onion 2
Tomato - 2
mustard seeds 1 tsp
asafoetida (optional)
fenugreek seeds 1/2 teaspoon
2 tablespoons sambar powder (see my another blog how to make sambar masala)

Method:

1. Cook the dal with turmeric and salt.
2. In the same water cook (boil) veggies. green chillies and red chilli powder and then add tarmind paste to it.
3. Mix dal with veggies.
4. heat the pan and add oil
5. Splutter mustard, fenugreek seeds, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
6. Add onion and tomato.
7. Add masala to dal & veggetables and boil them for few more minutes

8. Add few curry leaves.




Serve hot with Rice .

Ingredients:

2 Medium-Sized Potatoes 1 cup Buckwheat Flour (kuttu ka atta) 1/4 cup Coriander Leaves - finely chopped 2-3 Green Chillies 1/2 tbsp Black Pepper Powder 1/2 tsp Salt (Sendha namak) Ghee / Oil to fry Method: Mix all the ingredients in a bowl. Add water to the mixture and beat into a smooth batter. Heat the ghee/oil in a pan over medium flame for deep frying. put each slice of batter coated into hot oil Fry them until they become reddish gray. Serve them with Curd or chuteny.

Ingredients:


Boiled Potato - 1
Poha 2-3 Cup (I have used leftover poha to make cutlet, you can use fresh one)
green chilli 1
red chilli  1/2 tsp
turmeric ( I like to add .. as it gives good color to Cutlet) 1/2 tsp
Onion 1
Coriander leaves
Salt to taste
Oil to fry


Method

If you are using fresh poha then soak poha in salty water for 2-3 mints.
Mix poha  and boiled & mashed potato, salt, Onion, green chilli, red chilli, coriander leaves, and turmeric.


Mix well and make small balls.


Shallows fry them on medium heat.


Serve with Sauce or chutney .... :)