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sabudana chilla recipe
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4.95 from 17 votes

sabudana chilla recipe | sabudana aloo cheela | sago chilla navratri special

easy sabudana chilla recipe | sabudana aloo cheela | sago chilla navratri special
Course Breakfast
Cuisine north indian
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 6 hours
Servings 15 chilla
Author HEBBARS KITCHEN

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

Instructions

  • 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.