Ekadasi brings a lot of
varieties. Sago being allowed form of starch, a lot of varieties are made with this bland tasting
Sago. One is sago Khichadi and another most popular Phala-Aharam is SAGO
I am posting the recipe as we make vadais at home.
1. 5 Cups Sago (Jabbarasi)
1/4 cup Groundnut powder (coarse)
3 Nos Small boiled potatoes
1/2" piece of ginger
2 to 3 Green chillies
1/4 bunch of Kothumalli
1 Tsp. Sugar
1. 5 sp. Jeera powder
1/4 sp. Turmeric powder (optional)
Salt to taste
Oil/Ghee for frying
Select proven sago of good quality because some sago dana remain hard even after soaking in water for over two hours and the center remains
hard. Soak for about couple of hour (or more if you do not get soft sago )at the most (depending upon
quality). When the sago absorbs water and becomes transparent, drain all the water and keep
If you are fasting , then steam/pressure cook potatoes , peel and mash and use it to mix with
sago. Or else, you may add about two spoons of Kadalai maavu (Besan) as a binder for other times along with boiled
Make powder of Groundnuts after lightly roasting .
Pound/grate chillies and Ginger. Set aside.
Now take a wide mouth vessel and mix all the ingredients and without using excess pressure, mix
thoroughly. Taste for salt. If you find anything lacking, add at this
Smear a little oil on your palms and make even sized small balls of large marble
Heat up about 400 ml of oil in a kadai and put two urundais at a time .
Fry on medium flame taking care to give it an even golden brown colour.
The vadais can be enjoyed with coconut chutney or pickles and tea or just as it
You can make a variation using Kadalai maavu and asfoetida as extras and marvel at the change in flavour and
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