• 1 cup - Sabudana / sabakki / tapioca pearls
• 4 cup - Water
• 1 tsp - Green chilli paste (or as per taste)
• 1 tsp -  Cumin / jeera
• ¼ cup - Onion finely chopped (optional)
• pinch - Hing / asafoetida
• Salt - as per taste

Method:

1. Rinse 1 cup of sabakki couple of times and soak in enough water for at least 3 to 4 hours.
2. After soaking, drain and keep it aside.
3. In a large pan, bring 4 cups of water to boil.
4. Add soaked sabakki to the boiling water.
5. Mix-in chilli paste, cut onion and salt.
6. Occasionally stir and cook until sabakki becomes translucent. 
7. Turn of the flame, add cumin and hing. mix it all well. 

8. Let it cooldown for about 10 minutes, the mixture will become more thick.
9. Meanwhile, prepare the trays to put sandige on. I used parchment paper for lining on baking trays, you may use clean thick plastic sheets or use steel trays without lining.
10. Using a long spoon, place a tbsp of prepared sabakki mixture on the sheet and slightly spread making a small rounds.

11. Sun dry them for 2 days or till it dries out completely. I transfer all the sandige on one tray on day-3 and put it out in sun for one more day. NOTE: bring the sandige inside the house in the evening and put them out next day morning. Do NOT leave them out overnight.





12. On the last day, once you bring the sandige inside, let it air out for couple of hours or overnight, then transfer it to a container. 

Fry and Serve:

1. Put deep-fry pan on stove with about two cups of oil on high flame. 
2. Once hot, reduce the flame to medium-high
3. Carefully slide few sun dried sabakki sandige to the hot oil. It will start to bubble and swell. Use a slotted spatula or long strainer spoon to move them to the center and flip the sandige and make sure it is cooked at the edges by pushing it into hot oil. 

4. Remove the fried sandige from the oil and transfer on to a paper towel to drain extra oil. 
5. Fry in multiple small batches to cook them evenly and is manageable. Do not crowd the fry pan.
6. Sandige is ready to serve as a snack or as a side dish with rice.

NOTE:

• Use medium size sabakki/sago . Don't use nylon variety.
• It is better to soak the sabakki overnight, so that you can make the mixture early in the morning. And when you put it out in the sun, it will receive a full days sunlight to dry well. By end of the day one, it would have started to leave the lining sheets.
• While preparing the mixture, if the mixture becomes too thick, just mix little bit of hot water.
• If the mixture is watery, take some raw sabakki, blend it into powder. Mix in the powdered sabakki to the mixture and cook for about 3 to 5 minutes and let it cool. This will help the mixture to thicken
• Salt should be added carefully. When you taste the batter, it should be mild, after sandige dries it will be just right.
• When deep fried, the sandige will expand, therefore keep the size little small.
• Using onion is optional. But if you don't mind, use it. It really tastes good.
• If you have small children in house, reduce the chilli paste to reduce the spice or not use it at all.
• Instead of green chilli , you can grind red chilli and tomatoes to get tomato flavor and red colored sandige .
• You may add lime juice along with cumin; or  1/2 cup buttermilk while cooking for some tanginess.

• 3 - Green pepper
• oil for deep fry

• 1 cup - besan | chickpeas flour
• 1 tbsp. -  rice flour
• ¼ tsp - red chili powder
• a pinch - turmeric
• a pinch - hing | asafetida
• salt as per taste

Method:

1. Stuff the potato mixture into the peppers gently and keep it aside. I had some extra stuffing so I made it into small balls to make batata vada

2. Put fry pan with oil on the stove on medium flame. Wait until the oil is hot enough. To test, a small amount of batter dropped into the oil should immediately bubble and float to the top.
3. Dip each stuffed chili in the batter and carefully slide into the hot oil for frying. Repeat with few more them until fry pan fits enough. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan. 
4. Fry the bonda in medium flame, flipping the bonda after every few minutes to cook evenly on all the sides.
5. Once cooked, carefully remove the bonda with a help of a large slotted spoon - onto a paper towel to remove excess oil.
6. Serve hot with chutney or tomato ketchup.

• 2 cups - Vermicelli Upma
• 2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
• 1 tsp - green chutney (optional) 
• 1 tbsp. - curds [1 tsp lime juice can be used instead]
• ½ cup - boiled and mashed potato (optional) helps in binding 
• ½ cup - oil -for brushing

• 2 tbsp. - Besan | Chickpeas flour
• 1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just add 1 more cup of Besan]
• 1 tsp - chili powder
• 1 pinch - hing | asafetida
• 2 tsp - oil
• salt as per taste 

• 2 cups - Vermicelli - broken ( I used MTR brand vermicelli here)
• 1 cup - Chopped Onion
• 1 cup - Vegetables (like peas, carrots and string beans) 
• 1 - green chili (or as per taste)
• 1 tsp - Urad dal | Black gram
• 1 tsp - Chana dal | Bengal gram
• 2 tsp - Sugar
• ½ tsp - mustard seeds
• 2 tbsp. - oil or ghee 
• 7 to 8 - curry leaves
• 7 to 8 - Cashew nuts [optional]
• ½ cup - grated coconut [optional]
• 6 cups - water or add as required
• salt - as required
• coriander leaves (cilantro) for garnishing

1. Making Vermicelli Upma, heat oil or ghee in a pan. 
2. Add the mustard seeds and once it starts to sputter, add soaked urad dal and chana dal. If you plan on using Cashew nuts, add them now. Fry them till they are slightly browned.
3. Next add curry leaves and green chill. 
4. Stir for 30 seconds, then add chopped onions and ½ tsp of Sugar. 

5. Sauté till the onions become translucent.
6. Mix-in the cut veggies.

7. Now add water, salt and sugar. Mix and cover. 
8. Let the mixture come to a rolling boil on a medium flame.
9. Once it starts to boil, add the roasted vermicelli. Mix the vermicelli well 
10. Lower the flame, cover the pan and cook the vermicelli till they become soft and all the water is absorbed.
11. Once the vermicelli is cooked completely, mix-in grated coconut and 1½ tsp of sugar. 
12. Switch off the flame.
13. Serve hot of warm vermicelli upma garnished with a few coriander leaves along.