Wednesday, March 5, 2014

Sabudana Jeera Bites

For Maha Shivraatri, the Hindu Festival held in reverence of Lord Shiva, I made some yummy Tapioca pearl Khichdi aka Sabudana Khichdi. Now, I shouldnt have made that delicious Kheer! My kids filled up on the dessert first and there was almost 2 cups of the delicious khichdi left. But the problem with this Khichdi is that it doesnt taste that great the next day. A self-appointed advocate for saving food and reducing wastage, I came up with this makeover, inspired by the Sabudana Vada which follows a similar recipe.
The makeover was a hit and hope you all make extra Khichdi to just try this one out.

Ingredients: Leftover Sabudana Khichdi- 1 cup (follow the link above for the recipe)
2 medium boiled potatoes.
Crushed Roasted Jeera (Cumin Seeds) and grated coconut-- to roll the balls in
salt to taste
Peanut Oil--- to fry

Method:-Mash together the potatoes and khichdi together to form a smooth-ish dough. Add salt as needed.
Form into small bite sized balls.
Roll in the grated coconut and crushed jeera mixture. Repeat with the rest of the dough.
Heat peanut oil until really hot. Try inserting a wooden spoon into the oil. It should be sending up bubbles. This is a good sign of oil getting to the required temperature. Note that if the oil isn't hot enough, the balls can disintegrate in the hot oil or absorb a lot of oil.
Now, deep fry the Jeera Bites until browned all over. When done perfectly, it should be crunchy from the outside and soft from the inside. Serve hot, with your favorite chutney. 

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