Time: 30 to 40 minutes
Yield: 300 grams
Ingredients:100 grams Sabudana (sago)
150 grams Vari Tandul (bhagar/ samo rice)
100 gram Rajgira
1 tsp cumin seeds
Method:
1) Dry roast sabudana over low heat until it turns light pink
2) Dry Roast vari tandul over low heat until it color becomes pinkish.
3) Also dry roast Rajgira over low heat till light pink.
4) Mix them together. Add cumin seeds. Grind to fine powder.
Tips:
1) Apply 1/2 tsp ghee to sabudana to avoid sticking while roasting.
2) Do not roast ingredients till becomes dark. The flour blend won’t taste good.
3) Do not roast cumin seeds. Add them raw.
4) You may change proportion of ingredients. Quantity of sabudana can be reduced and amount of Rajgira or/and vari tandul can be increased by a little(around 200 grams).
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