by Shivani Khanna
Tapioca Sago is generally known as SABUDANA in Hindi. Sago is a produce, prepared from the milk of Tapioca Root. It is a very nutritious product as it contains Carbohydrates and appreciable amount of Calcium and Vitamin-C.
The root, received from the farms is hygienically cleaned in water & after peeling the skin, it is crushed, allowed to pass the milk after retaining all fibre & impurities. The milk is settled in a tank for nearly 3 to 8 hours, thus all residual impurities float to the top of the tank & are drained out of the settled milk. From this settled Milk Cake, globules are made on a very simple indigenous machine. After sizing the globules by filtering through sieves, it is roasted on hot plates or heated in steam, depending upon the desired final product. Sago in globular shape is then dried under direct sunlight on big platforms. ~ Sabuindia
As Sabudana is mainly starch which contains carbohydrates, it is great for a quick boost of energy, and is often served in India for breaking fasts during religious festivals. Sabudana can be cooked in either savoury or sweet dishes. Sabudana are dried globules which need to be re-hydrated. This is the tricky part. The best way to re-hydrate them is to spread them out on a flat plate and sprinkle water over them. They will absorb the water. This process needs to be repeated till the sabudana pearls/globules are soft to touch.
Sabudana being flavourless, can be used in a number of dishes. When made into tikkis it gives a crunch to the potatoes. Adding chopped green chillies and crushed peanuts further enhances the flavour of the tikki.
The potatoes are mashed along with the sadudana pearls. Salt and red/green chillies are used to give it taste. The peanuts give it added crunch. While shaping the tikkis, it helps to oil your palms with vegetable oil. This helps to prevent the tikki batter from sticking to the palms and makes it easier to roll the tikki into shape.
200 gms sabudana
1 medium potato
50 gms roasted peanuts
1 small green chilli, optional
1/3 tsp salt
1/4 tsp red chilli powder
vegetable oil for frying
1. Re-hydrate the sabudana pearls by placing them on a flat plate and sprinkling water over them occasionally till the pearls feel soft to the touch.
2. Boil the potato. When cool, peel it and either grate it through a fine grater or mash it.
3. Crush the peanuts coarsely and remove the skins that may separate from the peanut.
4. Chop the green chilli if using.
5. Grease your palms with a little vegetable oil and mash all the ingredients together.
6. Season with salt and red chilli powder.
7. Roll the batter into small balls and flatten them to form tikkis/cutlets.
8. Heat vegetable oil in a wok and when hot gently drop the tikkis in and fry till golden in colour.
9. Serve with Imli Chutney during a fast. Otherwise you can serve with Green Coriander and Mint Chutney.