INGREDIENTS: Plain rice flour (biyyapindi), Soar Curd (pullani perugu), Salt, Green chilly paste, Sago(saggubiyyam), Oil
PREPARATION:
- Soak sago in water for over night or 3 hours (depends on the type of sago you take)
- Drain water completely
- In a big bowl,
- Add rice flour, salt, green chilly paste, sago, 12 spoons of hot oil, mix well
- Add soar curd and knead to fine dough by adding little little curd slowly
- Heat oil in an kadai
- Place sago dough in murukula gottam , use big holes plate in it
- Once oil is hot, slowly drop sago dough in the oil from the top
- Heat in medium flame till golden brown
- Take out in an paper plate napkin
- Cool it an store in an air tight container
- This stays for long period
- Goes well as snack or for time pass, for journeys ...
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