Saga Vaja

Name: Saga Vaja
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 bunch Amaranth leaves (laal saag) washed rinsed and chopped; 1 tbsp rice powder; 1 tsp cumin powder; 3 nos red chilli; to taste Salt; 1 tsp Sugar; 2 tsp Ghee; 2 tbsp Oil; 8 nos Bodi (dry lentil dumpling); 1 cup Milk

Sushree Satapathy @justrecipes

#winter
During winter season in Odisha, varieties of bodi are available in the market. In this recipe especially we have used Fulla bodi. Fulla means (flower) when the weight of Fulla on your palm is light which essentialy means it is of good quality.

Today I have prepared with Amaranth leaves using jeera, rice powder, chill, milk , bodi, salt, sugar and ghee.

This recipe is one of the 56 (chapaan) bhog (prashaad) prepared at Sri Jagannath Temple at Puri.

Today I have prepared with Amaranth leaves using jeera, rice powder, chill, milk , bodi, salt, sugar and ghee.

This recipe is one of the 56 (chapaan) bhog (prashaad) prepared at Sri Jagannath Temple at Puri.

Sushree Satapathy @justrecipes

Today I have prepared with Amaranth leaves using jeera, rice powder, chill, milk , bodi, salt, sugar and ghee.

This recipe is one of the 56 (chapaan) bhog (prashaad) prepared at Sri Jagannath Temple at Puri.

Today I have prepared with Amaranth leaves using jeera, rice powder, chill, milk , bodi, salt, sugar and ghee.

This recipe is one of the 56 (chapaan) bhog (prashaad) prepared at Sri Jagannath Temple at Puri.

Saved

Ingredients

15 minutes

6 servings

1 bunchAmaranth leaves (laal saag) washed rinsed and chopped
1 tbsprice powder
1 tspcumin powder
3nos red chilli
to tasteSalt
1 tspSugar
2 tspGhee
2 tbspOil
8nos Bodi (dry lentil dumpling)
1 cupMilk

Saved

Steps

15 minutes

1

In a Kadai dry roast the rice for 1 minute then grind it make powder.
2

Heat a kadai with oil,then add bodi saute it till golden brown in colour. Then keep a side, when cool, crush it and leaving few for garnishing. Heat ghee in a non stick pan add cumin seeds, dry red chillis and saute till fragnant.
3

Add lal saag and saute. Cook till the saag is done. Add salt to taste. Sprinkle jeera powder, rice powder and sugar. Mix well. Then add milk and crushed baadi and cover it and cook for 2 min.
4

Garnish with crushed baadi and red chilli.