Sabudana rotti

Ingredients 

Sabudana ( sabbakki)—1 cup

Potato( alugedde// aloo)—3 small 

Rice flour( akki hittu)— 1/2 cup 

Jeera( cumin seeds// jeerige)—2 teaspoon 

Ground nuts ( Kadale kayi   bija// peanuts )—1/2 cup

Green chillies—2

Fresh grated coconut—1 tablespoon  

Asafoetida( hing//ingu)—1teaspoon 

Curry leaves( karibevu// kadipatta)--2 tablespoon 

Coriander leaves( kothambari soppu)—2 tablespoon.or handful 

Salt to taste.

Oil for frying

Method 

Wash and soak sabudana overnight or 6 to 7 hours. Just enough water to immerse the sabudana.

Next morning sabudana will be soft and fluffy.

Pressure cook potatoes  and peel the skin and mash them nicely.with no lumps.

Meanwhile dry roast ground nuts in a pan or microwave till crisp. Cool and powder them coarsely.

In a mixing bowl take soaked sabudana,mashed potatoes,rice flour,ground nut powder,jeera ,finely chopped ginger,curry leaves,coriander leaves,asafoetida coconut ,salt.mix well.

Mix everything together well to form  a dough.

Can add little water if mixture is dry.

Next grease a plastic sheet and take a small orange sized ball and pat evenly with wet hands in between wetting hands in water.

Heat the tava and put the sheet ( rotti side) on tava and cook on medium flame and turn over and cook .

Cook till it becomes light brown. Serve hot with chutney .

Note ;; sabudana  vada can be made from the same recipe,either you can deep fry in oil or shallow fry .