1. Sabakki- 2 cups
2. Green Chilies- 1 cup( Or more, depending on how spicy it needs to be)
3. Coriander leaves- 1 small bunch
4. Asafoetida-1/4 Tsp
5. Salt- To taste
6. Buttermilk- 1 Cup(optional)
1. Sabakki- 2 Cups
2. Jeera- 4 Tsps
3. Green Chilies- 1 cup( or more)
4. Asafoetida- 1/4 Tsp
5. Salt- To Taste
6. Buttermilk- 1 Cup (optional)
Or experiment with other flavors like finely chopped Onions or Dill or Tomato paste or Spinach paste. The possibilities are limitless.
Soak the Sabakki in water overnight. Drain out all the water from the mixture. Add about 6 cups of fresh water and cook on a medium flame, stirring continuously. Make a coarse paste of the chilies, coriander leaves and asafoetida without much water. When about 80 percent of the Sago has turned transparent and the mixture has thickened, add the Chili paste, salt and the buttermilk. Keep cooking the mixture till all the sago has turned completely transparent and gooey. The consistency of the liquid should not either be very runny or very thick. The perfect consistency is similar to that of idli batter, so that when the paste is poured using ladles, it does not spread too much.
Sun Dry the Sabakki Ganji on a thick plastic sheet for a couple of days till they are completely dry. Store in an
air tight container.