side dish usually serve with Dal-Rice.
You can store them throughout the year
in air tight container.
Serving 50-70 chikodya.
Ingredients :
Water : 3-4 times of sabudana.
Tapioca (sabudana) : 250 gms
Cumin powder (Jeera powder) : 100 gms
Green chili : 3-4 medium size (smashed)
Salt to taste.
Plastic sheet 6*6 feet approximately.
Oil : For deep fry.
Procedure :
1) Soak Tapiok 5-6 hours (Best suitable if u do it overnight)
2) Boil water in a big bowl & add cumin powder & chili.
3) Add the soak sabudana and keep boiling till
the mixture become slightly thick.
4) Let the mixture get cooled then spread plastic sheet
on the floor where there is enough sun light.
5) Pour the thick mixture in the size of small puries on the sheet.
6) Dry them for one day in sun light.
7) Next day, turn all chikodya and dry the other side
again in the sun light.
8) Store them in air tight container and deep fry them whenever
you want to serve them.
9) You can also eat them like chips without anything.
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