Sweet sajja vada

Ingredients:

Sajja pindi (pearl millet powder) – 2 cups

Jaggery – ½ cup

Salt – a pinch

Cooking soda – a pinch

Oil for deep frying

Preparation:

1. Dissolve jaggery in required quantity of water. Then strain to remove impurities and add sajja pindi, salt and soda and mix well to make firm dough.
2. Take enough quantity of the dough and place it on wet cloth, flatten it to round shape and make a hole in the center. Now wet you fingers, take the flattened batter and slowly slide it into the hot oil.
3. Fry vada on both sides on medium flame.
4. These can be stored for 3-4 days.