easy sabudana chilla recipe | sabudana aloo cheela | sago chilla navratri special
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: Not specified
- Yield: 15 chilla
- Category: Breakfast
- Cuisine: north indian
Ingredients
- 1 cup sabudana / sago
- ¾ cup water (for soaking)
- 1 potato / aloo (boiled & grated)
- 1 tsp cumin / jeera
- 1 chilli (finely chopped)
- ½ tsp ginger paste
- ½ tsp pepper powder
- 2 tbsp curry leaves (chopped)
- ¼ cup kuttu atta / buckwheat flour
- ¾ tsp salt
- 1 cup water
- oil for roasting
Method
- firstly, take 1 cup sabudana in a large bowl.
- add enough water, rub and rinse for 3 times or until water run clean.
- further, add ¾ cup water and soak for 6 hours.
- transfer the soaked sabudana into the blender and add ½ cup water.
- blend to smooth paste adding water as required.
- further add 1 potato, 1 tsp cumin, 1 chilli and ½ tsp ginger paste.
- also, add ½ tsp pepper powder, 2 tbsp curry leaves, ¼ cup kuttu atta and ¾ tsp salt.
- add 1 cup water, whisk and mix well to form a thick batter.
- rest the batter for 10 minutes or more.
- further, pour a ladleful of batter onto a hot tawa and spread gently.
- pour 1 tsp of oil over chilla and roast on medium flame.
- now flip the chilla and cook both sides pressing gently.
- finally, sabudana aloo chilla is ready to serve with green chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.