Rajgira sabudana khichdi cones | Recipe of Rajgira(Amaranth) and sabudana khichdi cones | Fasting recipe | vrat recipes | Upvaas recipes
Rajgira sabudana khichdi cones makes a delicious combination. This looks very attractive and it’s fun to bite into it.
Come fasting days and first dish that pops out in my mind is Sabudana khichdi. It is favourite of everyone and is made almost daily during fasting days. The khichdi is quite filling and taste yummilicious too.
Another ingredient that has acquired great importance during Navratri, is Rajgira. But it’s so boring to eat same style of food during fasting days.
And why the fasting food can’t be made more appealing and can be presented in different and attractive way?
So here I have combined two fasting dishes together and here arrives a new style fasting recipe.
You may like to try my other yummy fasting recipes 👇
Making dough perfectly for Rajgira sabudana khichdi cones :
Amaranth flour/rajgira aata is gluten free, it is bit difficult to make a smooth dough with it. Always knead the flour with warm water.
Rajgira sabudana khichdi cones, a delicious combo :
The cones made with rajgira and stuffed with sabudana khichdi turns out to be one pretty looking dish when presented in this style.
So let’s begin….
Prep time : 55 minutes
Cook time : 20 minutes
Serves : 4
To make rajgira Cones :
Rajgira/Amaranth flour 1 cup
Rock Salt 1/2 tsp
Warm water to knead the dough
Some Rajgira flour for dusting
For Sabudana khichdi :
Sabudana 1 cup soaked
Clarified Butter 1 spoon
Cumin 1 tsp
Boiled and chopped Potato 1/2
Green Chillies chopped 2
Salt/ Rock Salt to taste
Ground pea Nuts coarse powder 2 tbsp
Sugar 2 tsp
Lime juice 2 tsp
Coriander leaves handful
Grated coconut 4 tsp
Pomegranate pearls few
Farari/upvaas/vrat namkeen/chivda
How to make Rajgira sabudana khichdi cones?
First wash and soak sabudana in minimum water for an hour or more.
Meanwhile knead the dough with rajgira atta and rock salt with warm water, to make cones.
Cover the dough and keep aside. Rest it for 10 minutes. Divide the dough in 2 equal parts.
Roll one dough ball in round shape in between two plastic sheets. As rajgira atta is difficult to handle, take care while rolling it and moulding it.
Remove the plastic sheets. Then cut the round chapati in 2 halves with knife.Take one half and roll it like how we make samosa cover or cone.
Like this method, in all make 2 round chapatis, cut it in half and roll like samosa cover/cone.
In this way you will have 4 cones.
Now bake/deep fry rajgira cones. Heat the oil and after that lower the flame.
Take one Cone and put the open side of Cone down in the oil first.
Let it fry on that side for few seconds and after that turn it in the oil and deep fry on all the sides. Likewise fry all 4 cones one by one.
Drain this on tissue paper.
Now make stuffing of sabudana Khichdi for cones :
In a non stick pan put clarified butter. Add cumin seeds. Add chopped chillies. Once it crackle, add boiled and chopped potatoes. Saute it and add previously soaked sabudana to it.
Add salt and red chilli powder. Now add coarse powder of groundnuts. Saute it and add sugar. Mix nicely and finish it with lemon juice.
Remove the pan from stove and sprinkle chopped coriander on the top of Sabudana khichdi. Transfer in a bowl nd keep it aside
Assembly of Cone :
Take one Cone, fill it with stuffing of sabudana khichdi. Top it with farari/upvaas namkeen over it. Again layer with sabudana khichdi.
Garnish with pomegranate pearls and coriander leaves.
Happy cooking
Regards ❤️
Lata
- To make Cones :
- Rajgira/Amaranth flour 1 cup
- Rock Salt ½ tsp
- Warm water to knead the dough
- Some Rajgira flour for dusting
- For Sabudana khichdi :
- Sabudana 1 cup soaked
- Clarified Butter 1 spoon
- Cumin 1 tsp
- Boiled and chopped Potato ½
- Green Chillies chopped 2
- Salt/ Rock Salt to taste
- Ground pea Nuts coarse powder 2 tbsp
- Sugar 2 tsp
- Lime juice 2 tsp
- Coriander leaves handful
- Grated coconut 4 tsp
- Pomegranate pearls few
- Farari/upvaas/vrat namkeen/chivda
- First wash and soak sabudana in minimum water for an hour or more.
- Meanwhile knead the dough with rajgira atta and rock salt with warm water, to make cones.
- Cover the dough and keep aside. Rest it for 10 minutes. Divide the dough in 2 equal parts.
- Roll one dough ball in round shape in between two plastic sheets. As rajgira atta is difficult to handle, take care while rolling it and moulding it.
- Remove the plastic sheets. Then cut the round chapati in 2 halves with knife.Take one half and roll it like how we make samosa cover or cone.
- Like this method, in all make 2 round chapatis, cut it in half and roll like samosa cover/cone.
- In this way you will have 4 cones.
- Now bake/deep fry rajgira cones in oil. Heat the oil and after that lower the flame
- First take one Cone and put the open side of Cone down in the oil first
- Let it fry on that side for few seconds and after that turn it in the oil and deep fry on all the sides. Likewise fry all 4 cones one by one.
- Drain this on tissue paper.
- Now make stuffing of sabudana Khichdi for cones :
- In a non stick pan put clarified butter. Add cumin seeds. Add chopped chillies. Once it crackle, add boiled and chopped potatoes. Saute it and add previously soaked sabudana to it.
- Add salt and red chilli powder. Now add coarse powder of groundnuts. Saute it and add sugar. Mix nicely and finish it with lemon juice.
- Remove the pan from the stove and garnish with chopped coriander. Remove in a bowl nd keep it aside
- Assembly of Cone :
- Take one Cone, fill it with stuffing of sabudana khichdi. Top it with farari/upvaas namkeen over it. Again later with sabudana khichdi.
- Garnish with pomegranate pearls and coriander leaves.
2. You can serve this dish with Imli gud ki chutney.
Pin it for later :
I am sharing this post with our facebook group “Desi Bloggers Connect” for Navratri 2019. Do check out these other mouthwatering Navratri dishes shared by my fellow bloggers.
Rajgira Thalipeeth by Mayuri
Vegan Lauki Kheer by Vanitha
Vegan Rajgira Siro/halwa by Jagruti
Creamy javvarisi payasam by Veena
Pingback: Rajgira Thalipeeth – Mayuri's Jikoni
Pingback: VEGAN LAUKI KHEER (Indian bottle gourd pudding in coconut milk) - Curry and Vanilla
love love sabudana khichdi. Nice idea of serving and such a unique way to enjoy sabudana khichdi with farali cones!
Thank you Jagruti. I too love Sabudana khichdi.
Wow so mouthwatering it looks. Amazing innovation to serve Sabudana khichdi… Loved the idea.
Thank you Ruchi.
WOW, lovely !!! awesome way to serve the sabudana khichdi. particularly during the fasting time, this will surely make a huge hit to satisfy our cravings
Thank you Sasmita.
that is a beautiful way to serve sabudana khichdi!!! Love that cone idea!! looks fab! I bet these cones would be such a great hit at parties!!!
Thank you Priya. Yes they tasted yummilicious with Sabudana khichdi.
I was really intrigued by the cones. What a lovely tempting idea and yes it is difficult to roll amaranth dough nicely. Like your tip of using plastic sheets.
Thank you Mayuri. I am glad that you loved it.
Wow!!! You have made an absolutely innovative treat for Navratri dear! Kudos to your creativity and patience in making those cones 🙂 Such an awesome healthy share!
Thank you Vanitha. True it tasted my patience. I am glad that you liked it.
I do love the way you have made the cones of rajgira cones lata. The filling of sabudana khichidi sounds delicious too. Most innovative.
Thank you so much Archana.
What a unique and creative dish Lata. So many of my favorite flavors in this recipe! Great share!
Thank you Sandhya.
This looks so tasty with that filling of sabudana in it. I am always in for savoury dishes.
Thank you Jayashree.
Wow! this is one creative and delicious idea. The idea of rolling the rajgira flour between plastic sheets never did occur to me. Thanks.
I loved these cones, what an creative idea of serving sabudana khichdi in rajgira cones.. superb share!!
Thank you so much Swati.
Thank you Swati.
Pingback: Rajgira/Amranth Creme Brulee(eggless)| Eggless Rajgira creme brulee | How to make Amaranth dessert | Ramdana eggless dessert - Yummy Tales Of Tummy
Pingback: Tub Tim Grob | Red rubies Thai dessert - Yummy Tales Of Tummy
Pingback: Sweet potato gulab jamun - Yummy Tales Of Tummy
Pingback: Rajgira Chikki Millefeuille Recipe - Yummy Tales Of Tummy
Pingback: 18 Best Navratri Recipes | Fasting Recipes | Vrat Recipes - Yummy Tales Of Tummy