13 December 2012,02:19 by

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Makes :
15 vadai

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak the sago in the buttermilk for half an hour.
  • Add the Bengal gram flour or rice flour, red chilli powder, ghee, green chillies, asafoetida powder, salt and coriander leaves to make a stiff batter. Add some water if necessary.
  • Heat oil in a kadhai or wok. Wet both your hands. Take a ladle of batter and place it on the palm.
  • Flatten the batter. Slip the batter gently into the oil.
  • Fry till golden brown and crisp. Drain on a sheet of kitchen paper. Serve hot with chutney.


  • 75 grams sago
  • 75 grams Bengal gram flour or rice flour
  • 90 ml sour buttermilk
  • 1 teaspoon red chilli powder
  • 1 teaspoon ghee
  • 2 green chillies, chopped fine
  • ½ teaspoon asafoetida powder
  • Cooking oil for frying
  • Salt to taste
  • A small bunch of coriander leaves, chopped fine

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