Just to share with you......

This I tried on my own by searching on net. But I had this many times before from my north Indian friend Maitri. Every friday she used to do fasting and during fasting she used to eat this.
I modified her recipe a little with the ideas I got from net and I started cooking this. Though this can be eaten as breakfast , we used to eat this as evening tiffin/snack. Hope you will also enjoy.


1. Sago - 1 cup

2. Dry rosted peanut powder - 3 tsp (don't add water for grinding)

3. Dry grinded coconut - 2 tsp (don't add water for grinding)

4. Lemon juice - 1 or 2 tsp according to ur taste

5. Salt

6. Mustard and Jeera for flatter

7. Handful of curry leaves . You can add corriander leaves also along with that if you have.

8. Onion medium size - 1 (finely chopped like you chop for vada)

9. Potato medium size -1 (peeled and chopped finely into small thin pieces)

10. Ginger - one small piece (finely chopped like you chop for vada)

11. Pinch turmeric powder


1. Soak sago for minimum 3 hrs (more that that also fine) and drain the water completely.

2. To that add peanut powder and coconut powder picnch salt and keep aside.

3. Pour oil in tava and splutter mustard ,jeera,curry and corriander leaves.

4. Add onion and ginder and fry.

5. Add potato and fry. Don't add water .Don't even Sprinkle. Add pinch turmeric powder

6. Fry the potato well so that itz cooked.

7. Add sago and fry well so that it will become transparent and will look like glass beads.

8. Finally before turning off the stove sprinkle lemon juice and mix throughly. After 2 mins switch off the stove.


If you feel , frying potato is time consuming process then peel the potato cut into small pieces and with little water cook in mocrowave for 5 mins then drain water completely and then add .
Fry the potatoes for few mins and continue the process.




1. Basmathi rice - 2 cups

2. Cloves -4

3. Cinnamon sticks small -2 or 3

4. Gingergarlic paste - 1 table spoon

5. Onion medium size - 1 (cut like anyway u want)

6. Tomato small/medium -1 (cut into small pieces)

7. Corriander powder - 1 full tablespoon

8. Turmeric powder - 1/4 teaspoon (verylittle inorder to retain green color)

9 .Mint/ Pudhina leaves - 1 medium size bunch

10. Green chillies -5 (or according to your taste)

11. Oil - 3 tablespoon


1. Pluck the mint leaves and grind with green chilli by adding little water (as chutney)

2. In pressure cooker Pour oil and heat it .

3. Add cloves and cinnamon sticks .

4. Add onion and fry for few mins

5. Add ginger-garlic paste and fry along with onion .

6. Add tomato and fry for few mins .

7. Add corriander and turmeric powder and mix well.

8. Add the grinded mint paste (before adding measure the quanitity ).

9. Finally add cleaned rice and four cups of water minus the grinded pudhina measure.

(if grinded paste measures 1 cup then add (4-1=3) only three cups of water.

10. Cook for 2 whistels. Mint/Pudhina rice is ready.