Navratri is underway, and everyone is fasting. Sabudana is a favorite food among fasting people. If you're looking to try a new dish made with sabudana, Sabudana Cheela is a delicious and light option during the fast, quick to prepare, and keeps you energized throughout the day. This recipe is especially suitable for Navratri fasting. Let's learn how to make it.
Ingredients
Sabudana – 1 cup (soaked for 4-5 hours or overnight)
Water chestnut flour/Rajgira flour – 1/2 cup
Boiled potato – 1 (grated)
Green chilies (finely chopped) – 1-2
Coriander leaves – 2 tablespoons (chopped)
Rock salt – to taste
Black pepper – to taste
Ghee or peanut oil – for frying
Method:-
1- Mash the soaked sabudana well until it becomes a thick paste. In a bowl, add the mashed sabudana, grated boiled potato, water chestnut flour, green chilies, coriander leaves, rock salt, and black pepper.
2- Prepare the batter by adding a little water. The batter should be neither too thin nor too thick, like a dosa. Heat a non-stick pan and apply a little ghee/oil.
3- Pour the batter onto the pan and spread it gently (like a dosa). Cook over low heat for 2-3 minutes, until the underside is crisp.
4- Flip the cheela and cook the other side until golden and crisp. Serve hot sabudana cheela with yogurt or fasting green chutney.
5- Adding a little lemon juice to the batter enhances the taste and digestibility. Do not overheat the pan, or the cheela may stick. Peanut powder can also be added to increase the crispiness.
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