Javarisi / Sago / Sabudana - 1 cup (Medium sized, size of pepper corns)
Idli / Dosa batter - 1 cup (click here for batter recipe)
Onions - 1 big, finely chopped
Green chillies - 1 or 2 as spicy required
Curry leaves - 1 sprig
Ginger - 1/4 inch piece
Coriander leaves - few
Cumin seeds - 1 teaspoon
Asafoetida (Hing/Perungayam) powder - a pinch
Wheat flour - 1 - 2 tablespoons for binding
Salt to taste
Oil for deep frying
Wash sago and add to batter with cumin seeds, asafoetida, salt to taste, a cup of water. Mix it well and leave it for 2 hours.
Note: Add/adjust water amount if sago gets soaked and water dries out.
Preparation time : 2.5 hours (including soaking time)
Serves for 4 persons.