1 kg sabudana
salt to taste
a pinch of asafoetide
any food colour
1 1/2 Liter water
- Roast the sabudana and wash well soak in over night
- next day add the salt,asafoetide and food colour.
- pour enough water to cook it ,and boil well with salt and asafoetide till the sabudana is soft and the batter become fairly thick.
- pour spoonful of this on a clean cloth or polythene sheet .let dry well in the sun 2-3 days .
- store in a airtight polythene bags.