Sago vattals

Vattals are cereals or vegetables boiled to a batter and then suitably sun-dried till dehydrated. It is a thankful relief to have a store of vattals or appalams because it is a matter of a few moments to deep fry a handful to a crisp, crunchy, quick side dish which relieves the monotony of fills the gaps in a meal. Vattals keep indefinitely, if they are thoroughly sun-dried and then stored in a dry container with an air-tight lid. Hope you had already seen the recipe details and preparation of homemade potato vattals. Today, we have made sago vattals at My Dhaba. Here is the recipe details of sago vattals for you. Hope you will like it.

Bringing the ingredients together...



Sago vattals recipe

Ingredients:
Sago - 1/2 kg
Green chillies - 4, medium size, medium hot
Salt - 1-1/2 teaspoons
Lime juice - 1 tablespoon
Asafoetida - 1/4 teaspoon
Water - 6 cupfuls

Method: Grind the green chillies, salt, and asafoetida to a smooth paste and keep aside. Soak the sago in water for 15 minutes. Bring the water to the boil in a roomy vessel. Scatter the sao onto it stirring the water. Cook to a thick batter-like consistency, taking care to stir the paste frequently to prevent lumps forming. Remove from the heat. Add the green chilli paste along with the lime juice. Drop small spoonfuls of batter on a damp, well-rinsed cloth and dry beneath the hot sun for 3 days, and peel off from the cloth when completely dry.

When needed, deep fry in smoking hot oil or ghee and serve.

PS: We will post you the final pictures of dried sago vattals and fried ones in 3 days time.

Traditional Indian Home Cooking Recipe: Sago vattals