Majjiga saggubiyyam murukulu

Contributor : Sravanthi Suresh

Majjiga sabudhana murkulu recipe
Nenu anni rough estimates tho chesa so no measurements for these

Soak sabudhana in yogurt overnight or for at least 5 hours. To the soaked sabudhana add green chilli paste,salt and rice flour to make a dough. Take portions of the dough and with murkulu mould deep fry till golden brown

Saggubiyyam Pakodi

1. Contributor: Chaitali Meda
Monna weekend ki saggubiyyam pakodi chesanu. soak saggubiyyam for 4-5 hrs. Drain the water. Add grated potato, grated carrot, chopped onions, green chilis, peanuts, salt, chili powder and rice flour. Spoon fulls deep fry chesa. Super crispy ga vachayi. besan pakoda koncham sepu ki soft ayipothayi kada. ivvi ala kaaledu maybe because of saggubiyyam and potato. next day kooda crispy gane unnayi. Medium flame to koncham ekkuva sepu fry cheyali...

2. Contributor: Revathi Cherukuri
nenu kuda vahrevah lo chusi chesanu chala baga vachayi and as u said chala crispy ga untayi kada ...nenu koncham curry leaves, kothimeera and pudina kuda vasta

Sabudana Murukulu

1.  Contributor: Lavanya Arvapalli

Sabudhana oka 2 to 3 hrs nanapettukovali
Rice flour lo chillies powder,salt,nuvvulu,sabudhana vesi water tho anni gattiga murukula pindi laaga kalupukovali
Normal ga murukulu ela chesthamo alane just sabudhana extra add chesukotame
Cheppatam marchipoya sabudhana okkosari pelthaayi so edina lid tho cover cheyali fry cheseppudu

Topiaca Coconut Flan

1. Contributor: COOOOOOOOOOL.... KAVYA NAIMISH

ee kindha link lo vunna Tapioca Coconut Flan try cheyandi
I want to make this..manchi time kosam waiting...

Sabudana Vada

1. Contributor: chaitali meda
Sabudana vada - actual ga sabudana pakodi type anuko
Sabudana - 1 cup, chana dal - 1/2 cup, yogurt - 1 cup or more, rice flour - 1 cup, onions (optional), salt, chili powder, green chilis, baking soda

Soak sabudana and chana dal overnight in yogurt
mix rest of the ingredients and take spoon fulls and deep fry in oil until golden brown

Mixed Lentils Vegetable Vada ~ Garelu

1. Contributor: Pavani
Weekend variety ga variety garelu/vada try chesanu....

Split chickpeas - 2 cups
Moongdal - 1 cup
Sabudana - 1 handful
Rice - 1 handful
Soya beans - 1 cup
Rajma - 1/2 cup
Ginger - 1 inch piece
Green chillies - 4 or more if you like it more spicy
Potato - 4 peeled and grated
Carrot - 2 grated
Salt - to taste

Split chickpeas, Rajma, sabudana, rice, soya beans, moongdal anni mundu roju night soak cheyali. Next day rice, ginger, chillies and sabudana baga paste laga grind cheyali.
next grind the remaining dals coarsely. add salt and grated carrot and potato to the mixture. Make vadas and deep fry them on medium heat. a dip lekunda yummy ga vunnayi.......

Sabudana Upma

1. Contributor: sushma
Here is the recipe link

2. Contributor: ♡♡$я€€ ♡♡$я€€

nenu ee recipe follow avutha.. Here is the link

3. Contributor: ܧhå Rãø
I tried Padma's Sabudana Khichdi and we liked it. Her recipe is in our TIA blog but I am sharing the link to her blog. Here is the link to her blog and also the link to the recipe in this blog

Sabudana Khichidi (Maharashtrian style)

1. Contributor: Padma Reddy

Nenu evening Khichidi cheyali ante 10:00 am ki ala nanabedtanu.. like 6-7 hrs before hand.

2 cups Sabudana
3 green chillies
1 cup roasted peanuts (remove the skins and grind into powder)
2 tsp crushed jeera
6-7 curry leaves
1 medium potato
1/4 cup oil

Method

1>Soak sabudana 6-7 hours before hand. first wash and rinse the sabudana and then soak them in enough water that all the sabudana are submerged in water.
2> Next, roast peanuts in microwave. Place them on m/w safe plate like corelle plate and heat it for 3 or 4 mins on high, depends on the m/w
3> chop the potatoes medium size and m/w it for 5 mins in water.
4> Heat oil in kadai or non-stick pan on medium high, add kadipatta, crushed jeera and green chillies, let them fry for 1 min and then add the boiled aloo. reduce the flame to medium low and let the potatoes cook. then add the peanut powder and mix well.
5> Lastly add the sabudana, mix well so that the masala is mixed well and sprinkle salt, close with a lid and let it cook for 10 mins... keep in mind reduce the flame to simmer (low), after 8-10 mins check the khichdi and see if there are any hard white sabudana left, coz by now you sabudana will turn into transparent soft balls.... if not then cook further for another 5 mins and check for salt....

thats it u r done....

sabudana kichidi repu morning bf kosam cheyalante eroju soak chesi drain chesi pettukovachaa???
repu morning cheyali ante, ratri padukune mundu nanbetti padukondi... morning levagane drain chesi unchandi... kani peddaga drain cheyadaniki emi migaladu, becoz sabudana motham antha neeru soak chesukuntundi...so there will be no water left to drain...

hope I did not confuse you!!

posted Sabudana khichdi recipe on my blog with photos...so that u will get an idea how well the sabudana turns after soaking in the right amount of water.
here is the link

2.  Contributor: UJVALA p

Sabudana kichidi  -  easyga ayipotundi, tastes yummy; u just need to cut onions, potatoes, [cilantro/other veggies like mushrooms, carrot if u want.].  

herez my recipe

http://ujvalaskitchen.blogspot.com/2010/09/sabudana-kichidi.html

Sagubiyyam Curd Dosa

1. Contributor: padma swetha
sagubiyyam - 1/2 cup soak in 1 cup curd - 4 hrs soak cheyali
rice- 1 cup soak in 1 cup curd- 4 hrs soak cheyali

- grind all together into smooth paste with jeera powder,ginger+green chilly
- allow it sit outside for 4-6 hrs..then add salt..
- make dosa with this batter..

courtesy-etv

Brown Rice & Oats Dosa

Contributor: √ⅰ∂ ｿ α ❀
idhi kuda try chesa weekend nd super tasty unnayi dosalu

brown rice-1 1/2 cup
oats-1cup
sabudana-3/4 cup
urad dal-1/2 cup
methi seeds-1tsp

soak brown rice+sabudana+methi seeds+urad dal whole night
soak oats for 2hrs
grind the soaked ones to a smooth paste
ferment it
bake into loose batter nd pour on griddle/tawa nd njoy tasty dosas

Saggu biyyam vadiyalu

Contributor: Bhargavi
saggu biyyam vadiyalu kuda easy...saggubiyyam nanapetti baga water posi undikinchali...andulo jeera hing and green chillies veyyali along with salt..kavalsina consistency vacchaka vadiyalu pettukotame....nenu oka 3 weeks back chesanu....chala baga vacchayii

Sabudhana Majjiga Muruku

Contributor: Sravanthi
nenu sabudhana majjiga muruku chesanu last week, anni tiffins lo i felt it was easy...

sabudhana ni over night majjiga lo nanabettali...
next day add green chilli paste and salt accordingly. then add rice flour to make it to firm dough.
ee dough ki muruku press lo petti hot oil lo direct ga press chesi deep fry cheyali anthey ayipoyindhi...

badusha amma chesthundhi but naaku recipe theliaydhu... repu kanukonni cheptha

Sabudana Pakoda

Contributor: Kalyani Polishetty

Method:
saggubiyyam nu buttermilk lo(majjiga) night antha nanapettandi,but majjiga lo eekkva water kalapavaddu..koncham majjiga chikkaga chyandi.....mornig or evening.. deni lo oninons,salt,redchill powder, rice flour vesi kalapandi..water add cheyyakodadhu...water kalipete oil baga pelustundi... ee dough mysor bonda ki kalepe dough laa vundali..mysor bonda ela vestamu ala oil lo deep fry cheyyandi..chala baguntundi..oil koda eekkva pelchadu...nennu try chesanu..bagundi..evening sancks laa baguntundi...

SAGGU BIYAM VADA

SAGGU BIYAM VADA- by-Nirupapama
saggubiyyam tho vada chestaru..baguntundi..idi main maharastrians chestaru

Ingredients:
1/4 kd potatoes
1/4 kg Sago
2 tbsp Salt
11/2 tbsp Red chilli powder
1/4 kg Potatoes
5 green chilis
50 gms peanuts (Roasted)
1tbsp lemon juice
oil for frying

Process:
Wash an soak the sago in 1/2 litre of water for 15-20 minutes. Remove sago from water and spread it on paper to drain out excess water.Boil the potatoes and mash. Grind the peanuts coarsely, cut the coriander leaves and chillies finely. Mix sago, peanuts, potatoes and all the ingredients. Make small round balls and flatten them. Fry in hot oil and serve with chutney or tomato sauce.

2. Contributor: Sree/Sreya's Mom
Sabudaana vada antey naaku eppudu baga oil peelchinatu anipistundi.. maybe something wrong the way I do it..

soak up saggubiyyam for upto 2 hrs in water.. baga mettaga jaavalaga kakunda ginjalu ginjaluga softga ayyettu..

approx
2 cups SB (Saggubiyyam)
1/2 kilo boiled, peeled, and mashed aloo.
1 spoon corn flour (optional)
finely chopped ginger, green chilly, corriander, curry leaves ( can grind coarsely if you wish)
salt per taste

mix up everything (dough typelo).. make into small balls.. (taste the mix, safetyki ;))
heat oil.

make the ball into vada shape, chetilo neellu tadupukuntoo or thick polythene cover meeda chesukuni.

inka deep fry cheyyatame..

this is how I do it.. SB sarigga naanali ledantey saagutoo untay and sometimes I add chopped onions too depending on mood (my addition).

let us see more inputs.. oil ekuva peelchakunda suggestions unte ivvandi..

3. Contributor: Chaitali
Here's the recipe for sabudana pakodi. But batter ni koncham thick chesi vadas vesukovachu. Also recipe lo onions mention cheyaledu as it was done at the temple. So nuvvu chesetappudu chopped onions kooda vesavante inka too much untundi.

Here is the recipe.