Only Sabutdana, can make a lazy wet, dewy Sunday morning better.
Sabut dana is one of my most favorite ingredients. Its a superb Gluten-free option and had immense texture. The Sabutdana vada is everyone's favourite but given the oil content, for me, it always takes a back seat. This recipe, however, can be made it minimal oil and is super quick too. Of course, the Sabutdana must be soaked which cannot be rushed, but i keep soaked Sabutdana in my freezer for those rushed days.
I decided to use my new Khakhara maker by trying something "hut ke". I had chanced upon this recipe on one of the bazillion food blogs & videos I see every day. Will definitely go back on my feed and look whose recipe it was and give due credit. Although, being a rebel cook, I don't actually read the ingredient quantities or the method per se. I just roughly see the ingredient list and try and replicate the recipe. Here I am jotting down the measurement from how I made it today.
- 1 cup pre-soaked Sabutdana, Tapioca pearls (4 hours)
- 1/2 cup chopped onion
- 2 boiled potatoes
- 1 green chilli chopped
- 2" Ginger chopped
- 2 tbsp chopped coriander
- 4 tbsp roasted crushed peanuts
- 1.5 tsp Pink Himalayan Salt
- 1/4 tsp Amchoor, dried mango powder
- 3 tsp Oil
- Mix all ingredients together
- Mash them with your hand for a minute till it becomes like a dough
- Make small Balls and flatten
- Pre-heat the Khakhra maker
- Flatten one ball lightly in the Khakhra/Roti maker. Alternatively, if you dont have a Khakra/Roti Maker flatten on Butter paper. This may require little more oil.
- Cook with the Khakhra maker closed. Alternatively, cook on tawa with 2 tsp of oil.
- Remove when crisp.
- Serve piping hot with Old Fashioned Gourmet's Mango Chutney.