Mangalorean Recipes

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Sago Bajjeas

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Quantity Measure Ingredients Description:
1 Teacup Sabudhana (Sago) Mashed.
3 Large Potatoes Boil, peel and mash.
2 Tablespoon Pea Nuts (Ground Nuts) powdered and mixed
3 Medium Onions Finely Minced and mixed
3 Medium Chillies Green Finely Minced and mixed
1 Inch Ginger (Adhrak) Finely Minced and mixed
1 Teaspoon Coriander/Dhania Powder Mix the powders with sago
1 Salt-Spoon Salt Mix the powders with sago
  As Required Cooking Oil For frying.
1 Teaspoon Mustard Seed (Sarson) For seasoning
1 Teaspoon Jeera (Cumin Seeds) For seasoning


Wash the Sabudhana  thoroughly and spread it on the kitchen table, over a kithcen cloth.   See that grains do not stick together by  moving your hand over it for some time.  Or Wash the sago thoroughly and keep it in water (or else they stick to each other).

Mash  the boiled and peeled potatoes with the sago,and blend with  minced onion and , ginger, powdered  groundnuts.    Heat oil and fry jeera and mustard.t.

Then roll the fistful of potato on the seeme rice and fry it in refined oil till it gets slightly red. Now crunchy vada is ready for eating.

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