Sago Pancake
Sago Pancake Recipe: A Delicious Delight
Sago Pancake, known as "sabudana chilla" in some regions, is a tasty and satisfying dish made from tapioca pearls. This gluten-free pancake is particularly popular in Indian cuisine, often enjoyed during fasting periods or as a healthy snack. With its crispy exterior and soft interior, Sago Pancakes are perfect for breakfast or as an appetizer. You’ll love the marriage of flavors from the potatoes, green chilies, and fresh coriander leaves!
Why Make This Recipe?
There are many reasons to try this Sago Pancake recipe. Firstly, it is incredibly nutritious and light, making it a fantastic option for those looking for a healthy meal. The combination of sabudana and potatoes provides a great source of energy. It’s also easy to prepare, requiring minimal ingredients and time, making it suitable for novice cooks and busy individuals alike. Additionally, the incorporation of spices and herbs gives the pancakes a delightful taste that will leave your taste buds craving more!
How to Make Sago Pancake
Follow these simple steps to create your delicious Sago Pancakes.
Ingredients
- 1 cup sabudana (tapioca pearls)
- 2 medium potatoes, boiled and mashed
- 1 green chili, finely chopped
- 1/4 cup coriander leaves, chopped
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for frying
Directions
-
Soak the Sabudana: Start by soaking the sabudana in water for about 4-6 hours or preferably overnight until they become soft.
-
Prepare the Mixture: In a large bowl, combine the soaked sabudana, boiled and mashed potatoes, chopped green chili, coriander leaves, cumin seeds, and salt. Mix everything well to form a unified dough.
-
Form Balls: Divide the mixture into small balls, each about the size of a golf ball.
-
Heat Oil: In a skillet, heat some oil over medium heat for frying.
-
Shape the Pancakes: Take one ball and flatten it into a disc using your palms.
-
Cook the Pancakes: Place the flattened disc on the hot skillet. Cook until golden brown and crispy on both sides, which should take about 3-4 minutes per side.
-
Repeat: Continue the process with the remaining dough balls until all the pancakes are cooked.
-
Serve Hot: Enjoy your Sago Pancakes hot, accompanied by yogurt or chutney for dipping.
How to Serve Sago Pancake
Sago Pancakes can be served as a breakfast dish, an evening snack, or even as an appetizer at gatherings. They are best enjoyed hot, served with a side of yogurt or spicy chutney, such as mint or tamarind, which enhances the flavors wonderfully.
How to Store Sago Pancake
If you happen to have any leftovers (though it’s unlikely!), allow the pancakes to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm them in a skillet until they regain their crispiness.
Tips to Make Sago Pancake
- Ensure your sabudana is soaked properly; too little soaking will make them hard.
- Adjust the number of green chilies according to your spice preference.
- Experiment with added spices like black pepper or turmeric for a unique flavor.
Variations
Feel free to customize the Sago Pancake recipe! You can add finely chopped vegetables like carrots or bell peppers for additional nutrition. For a more substantial meal, consider adding cooked chickpeas to the mixture.
FAQs
1. Can I make Sago Pancake without potatoes?
Yes, you can make them using just sabudana and add more spices or herbs for flavor. However, potatoes do help bind the ingredients together.
2. How can I make these pancakes crispier?
To achieve a crispier texture, make sure to use enough oil while frying and cook at a medium heat.
3. Are Sago Pancakes suitable for a gluten-free diet?
Yes! Sago is naturally gluten-free, making this recipe a great option for those avoiding gluten.
Enjoy your homemade Sago Pancakes and share them with friends and family for a delightful and wholesome experience!
Sago Pancake
Ingredients
Main Ingredients
- 1 cup sabudana (tapioca pearls) Soak for 4-6 hours or overnight
- 2 medium potatoes, boiled and mashed
- 1 pc green chili, finely chopped Adjust according to spice preference
- 1/4 cup coriander leaves, chopped
- 1 teaspoon cumin seeds
- to taste Salt
- as needed Oil for frying
Instructions
Preparation
- Soak the sabudana in water for about 4-6 hours or preferably overnight until they become soft.
- In a large bowl, combine the soaked sabudana, boiled and mashed potatoes, chopped green chili, coriander leaves, cumin seeds, and salt. Mix everything well to form a unified dough.
- Divide the mixture into small balls, each about the size of a golf ball.
Cooking
- Heat some oil in a skillet over medium heat for frying.
- Take one ball and flatten it into a disc using your palms.
- Place the flattened disc on the hot skillet. Cook until golden brown and crispy on both sides, about 3-4 minutes per side.
- Continue the process with the remaining dough balls until all the pancakes are cooked.
Serving
- Enjoy your Sago Pancakes hot, accompanied by yogurt or chutney for dipping.
