Sago Pancake
Sago Pancake Recipe: A Delicious and Unique Delight
Sago Pancakes, known for their unique texture and flavor, are a delightful dish made primarily from soaked sabudana (sago pearls) and mashed potatoes. These pancakes, or "chillas," are not only gluten-free but also packed with flavors from ginger, green chilies, and roasted peanuts. Ideal for breakfast or as a snack, Sago Pancakes are a perfect blend of nutrition and taste that the entire family will enjoy.
Why Make This Recipe
There are several reasons to add Sago Pancakes to your recipe collection. First, they are incredibly simple to prepare and require minimal cooking skills. The combination of ingredients creates a fluffy and crispy texture that is hard to resist. Additionally, these pancakes are gluten-free, making them suitable for a variety of dietary needs. With the fresh taste of coriander and the crunchiness from roasted peanuts, Sago Pancakes provide a burst of flavor in every bite!
How to Make Sago Pancake
Here’s a straightforward guide to preparing your own Sago Pancakes:
Ingredients
- Mashed potatoes
- Soaked sabudana (sago pearls)
- Ginger (finely chopped)
- Green chilies (finely chopped)
- Coriander (chopped)
- Roasted peanut powder
- Salt
- Corn flour
- Lemon juice
- Oil (for greasing)
Directions
- In a mixing bowl, combine the mashed potatoes with the soaked sabudana.
- Add the finely chopped ginger, green chilies, chopped coriander, roasted peanut powder, salt, corn flour, and lemon juice to the bowl.
- Mix all the ingredients thoroughly until they form a cohesive dough.
- Divide the dough into small sections and flatten each one with your hands.
- To make thinner chillas, place the flattened dough between parchment paper, which also helps in easy cooking.
- Grease your palms with oil to prevent sticking while shaping.
- Heat a non-stick pan and cook the chillas until they are golden brown on both sides.
- Serve hot and enjoy your delicious Sago Pancakes!
How to Serve Sago Pancake
Sago Pancakes can be served with a variety of sauces or chutneys for dipping. Consider pairing them with coconut chutney, mint chutney, or even a tangy tomato sauce. A sprinkle of fresh coriander or a squeeze of lemon juice on top just before serving can enhance their flavor further. They make a fantastic accompaniment to tea or coffee!
How to Store Sago Pancake
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. When ready to eat, reheat the Sago Pancakes in a microwave or on a hot pan for a few minutes to regain their crispiness. They can also be frozen for up to a month. Just remember to separate them with parchment paper and place them in a freezer-safe container.
Tips to Make Sago Pancake
- Ensure that the sabudana (sago pearls) is well-soaked (for about 4-6 hours) to create the perfect texture.
- You can adjust the spice level by increasing or decreasing the amount of green chilies based on your preference.
- For a richer flavor, consider adding spices like cumin or garam masala to the dough.
- Using a non-stick pan can prevent the pancakes from sticking and make flipping them easier.
Variations
Feel free to experiment with different ingredients! You can add different vegetables like grated carrots or chopped spinach for added nutrients. Additionally, consider using different types of nuts for a varied flavor and texture. For a non-spicy version, leave out the green chilies.
FAQs
1. Can I make Sago Pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for about a day. Just remember to give it a good stir before cooking.
2. Are Sago Pancakes suitable for a vegan diet?
Yes! This recipe is naturally vegan as it contains no animal products.
3. How can I make my Sago Pancakes crispier?
To achieve crispier pancakes, you can increase the quantity of corn flour in the batter, or cook them at a higher heat for a shorter period, flipping them frequently to avoid burning.
Enjoy your cooking adventure with these Sago Pancakes, and treat yourself and your loved ones to a delightful dish that is both healthy and full of flavor!
Sago Pancakes
Ingredients
Main Ingredients
- 2 medium mashed potatoes
- 1 cup soaked sabudana (sago pearls) Soak for 4-6 hours
- 1 tablespoon ginger (finely chopped)
- 1-2 no green chilies (finely chopped) Adjust according to spice preference
- 1/4 cup coriander (chopped)
- 1/4 cup roasted peanut powder
- 1/2 teaspoon salt
- 2 tablespoons corn flour
- 1 tablespoon lemon juice
- as needed tablespoon oil (for greasing)
Instructions
Preparation
- In a mixing bowl, combine the mashed potatoes with the soaked sabudana.
- Add the finely chopped ginger, green chilies, chopped coriander, roasted peanut powder, salt, corn flour, and lemon juice to the bowl.
- Mix all the ingredients thoroughly until they form a cohesive dough.
- Divide the dough into small sections and flatten each one with your hands.
- To make thinner chillas, place the flattened dough between parchment paper.
Cooking
- Grease your palms with oil to prevent sticking while shaping.
- Heat a non-stick pan and cook the chillas until they are golden brown on both sides.
Serving
- Serve hot with a variety of sauces or chutneys.
