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Baked Ponk Wada(Sorghum Wada)
Baked Ponk Wada(Sorghum Wada)

Before you jump to Baked Ponk Wada(Sorghum Wada) recipe, you may want to read this short interesting tips about Adding Fish To Your Diet Plan Can Be A Very Healthy Option.

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Something you’re going to discover is that because many individuals cannot cook fish properly they do not end up including this in their diet. If you fall into this category, and you don’t mind doing a little research, you’ll be able to find cookbooks dedicated to cooking fish in all different ways. If you do not want to learn how to cook fish but still want to get this into your diet you are going to discover that many stores these days that sell fish will in fact cook it for you so you are able to just bring it home for dinner. One more thing you need to understand is that canned tuna fish is still fish, and this product can wind up providing you with quite a lot of the health benefits you’re searching for.

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We hope you got insight from reading it, now let’s go back to baked ponk wada(sorghum wada) recipe. You can cook baked ponk wada(sorghum wada) using 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Baked Ponk Wada(Sorghum Wada):
  1. Prepare 1 cup fresh tender ponk/ sorghum
  2. You need 1 cup besan
  3. Use 1/2 cup rice flour
  4. You need 1/2 cup chopped fresh coriander leaves
  5. Get 2 tbsp green chillies-ginger garlic paste
  6. Use 1/2 lemon juice
  7. Use to taste Salt
  8. Provide 1 tsp eno fruit salt
  9. Use To bind Water
  10. Provide 2 tbsp oil
Instructions to make Baked Ponk Wada(Sorghum Wada):
  1. Grind 1/2 cup of ponk/sorghum into smooth paste. In mixing bowl add all mentioned ingredients.
  2. Mix and little water to bind into semi thick mixture.
  3. Make Small balls from prepared mixture as shown sprinkle 1 tbsp oil with hands roll them so they are evenly coated.
  4. Preheat Airfryer at 200C for 5 mins. Bake in preheated Airfryer at 200C for 5 mins then lower the temperature to 180,bake for 10-15 mins till golden brown in colour.
  5. Serve / relish hot Baked Ponk Wada/ Sorghum Wada with red khajur chutney & green mint-coriander chutney.

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