Sago is a form of tapioca, also called as cassava root. It is the starch extracted from spongy stems of tropical palm stems, which is pearled by heating. We generally call these white pearls as sabudana or saggubiyam or tapioca pearls.
Sago palms are typically found in areas unsuited for other forms of agriculture, so sago cultivation is often the most ecologically appropriate.
In India, these are often eaten during fasting days. As these are pure carbohydrates, they give instant energy after long fasting hours. These are also know to reduce body heat and easy to digest. Often sabudana porridge is given to ill people so that they can recover fast.
Many people avoid these, as it is purely starch. But when prepared in right manner and eaten in right quantity, these can be very nourishing. Generally these are combined with peanuts, spices and ghee for savory dishes which makes it complete meal. Sabudana payasam which is made of milk, nuts and ghee is also complete meal.
When not well, sabudana soaked and cooked in water with little salt is taken so that body gets instant energy from carbohydrates and is easier on tummy.
Sabudana is made into powder and is often used in gluten-free baking for binding purpose. It is also used as thickening agent.
Traditionally this is prepared using peanuts powder. If you are allergic to them, you can use mixed nut powder or almond powder as well.
What we’ll need…
1 cup sabudana
2 medium sized potatoes
1/3rd cup slightly crushed roasted peanuts
2 green chilli
1 inch ginger
1tsp cumin seeds
2 strings of curry leaves
Ghee as required
Salt to taste
(1 cup = 250 ml)
How to make it…
Wash sabudana and add water till they gets submerged. Soak it over night or at least couple of hours. Don’t add more water, they will become soggy.
Peel, cut and boil potatoes with enough water. I generally don’t strain the water in which vegetables are cooked as water soluble vitamins will be deposited in that water.
Roast peanuts and make coarse powder out of them.
Make a paste of green chilli and ginger.
Now add all ingredients to a mixing bowl and mash it to form a dough. If it is too dry, you can add a splash of water. If it is soggy, you can add peanut powder.
Take orange sized portion of dough and roll it like roti on plastic cover or banana leaf. You can sprinkle water if the dough is dry and you cannot roll it properly.
Heat a pan, add ghee and sabudana roti. Cover it with lid and cook it on slow flame. After couple of minutes, turn it and cook other side in same way. Add ghee according to your preference.