Javarisi Vathal/ Sabudhana Fries/ Sago Fryiums

Summer holidays back home always used to be a huge fun with this activity in each household. Doing this brought me a back a lot of reminiscence of my childhood summer days. We were asked to guard the terrace from crows and squirrels who would nibble off the vathal. But no one could save it from us kids nibbling it.

Let us see how it is made.
Things we need

• Sabhudana/ Javarisi/ sago = 1/2 kg
• Green chilles - 12 (as needed)
• Asafoetida
• Salt
• Lemon
• Plastic sheets/ big white cotton cloth
• Lots of sun

Soak the Sabhudana overnight. The next day pressure cook in (in cooker) with 2 times of water.

Then once its cooked, check the consistency. It should be like a coarse dosa batter. If its thick you can add water. Be watchful about not adding too much water. Add salt, well ground green chillies and lemon juice. 

On a clean piece of cloth/ plastic, take a ladle full of the batter and pour it on the sheet and flatten it. 

Allow it to sun dry for a day or two. Once it is dry, it stands out usually. 

It is so yummy to taste the batter and a half dried vathal.

Once they are completely dry, fry them in oil. A very unstoppable snack with soup or any South Indian rice dishes.

Mangalooru Bonda

This is a left over..makeover recipe. If you are on diet. do not read further. 
But its okie to indulge a bit on this spicy bonda once in a while.
The main ingredient in this is sour butter milk. Which get accumulated in our houses pretty often. 


Things we need


Thick Sour yogurt - 3/4 cup
Maida / all Purpose flour  - 1 cup
Rice flour - 1/4 cup
Rava (optional) for lil extra crispiness- 2 tbs
Green chillies - 3 chopped  
Cilantro / Coriander leaves - chopped
Baking soda - a small pinch
Salt


(the green chillies and coriander can be ground to a paste and added too)


Mix all the ingredients into a thick paste. The batter should be thick. The more watery it is, the more oil, it would absorb. 


Heat Oil in a kadai or a wok,  when hot, make small lemon sized balls with the batter and fry them until golden brown. Serve hot with coconut chutney or tomato ketchup.


Chopped onions added to the batter will add flavor too.