Sabudana Recipes

Sabudana mixed with potato, peanuts and spices to make a delicious khichdi.

Preparation Time : 3-4 hours

Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS

Sago (sabudana) 1 1/2 cups
Peanuts 1/4 cup
Green chillies 4-5
Potato 1 medium
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Lemon juice 1 teaspoon
Fresh coriander leaves a few sprigs

METHOD
Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves. Heat ghee in a pan, add cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

Fried dumplings of sago and potatoes great during fast

Preparation Time : 2 hours

Cooking Time : 15-20 mins
Servings : 4

INGREDIENTS

Sago (sabudana) 1 1/2 cups
Potatoes, boiled and mashed 3 medium
Roasted peanuts, coarsely ground 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil for deep-frying

METHOD
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

Ingredients:
1 cup - saboodana (sagodana)
6 cups - water
For Masala:
¼ tsp - cumin seeds
¼ tsp - sesame seeds
1 tsp - ginger chilli paste (optional)
salt to taste

Method

Boil 6 cups water.
Add saboodana and cook till the saboodana becomes transparent.
Add all the masalas.
Cook further till the mixture becomes sufficiently thick.
Arrange a big polyethylene sheet in direct sunlight.
Place a spoonful of mixture on the sheet. Spread a little, repeat with the remaining mixture.
Dry the papad completely.
Store them in an air tight container.
Deep fry in oil whenever needed.

Servings : 2
Time Taken : 15-30 mins

Ingredients:
1 cup Rice Flour
Handful of Sabudana (soak it for 5 to 6 hrs in water
5 tbl Yogurt (curds)
1 Onion
1 tsp Jeera
1 tsp Chilli powder
1/2 tsp Turmeric powder
1 Green Chilly
Coriander leaves and lastly Salt
You can adjust the above ingredients according to your taste.

Method

Mix the above well. The batter should be of dropping consistency.

Heat the pan with a little oil. Pour 1 ladleful of batter and make small round dosas. Once it is cooked on one side just turn it over and cook till done. Remove and serve hot.

You can enjoy this with Coconut Chutney

Preparation Time : 20min
Cooking Time : 30min
Serves / Makes : 2-3

Ingredients
1/2 cup sago/saboodana (also known as tapioca at some places),
2 1/2 cups milk,
sugar,
cardamom powder,
saffron,(optional)
nuts.

Method
1. Wash sago. Drain and set aside for 5-6 hours (or overnight).
2. Boil milk. Add sago and heat again till sago is cooked and turns soft.
3. Now add sugar and heat for some time or till the sugar dissolves completely.
4. Flavor with cardamom powder and saffron. Garnish with nuts and serve hot or chilled.

Tip
cook on low flame and keep stirring as the tendency of the saboodana is to stick.