Sago Pancake
A crispy and satisfying gluten-free pancake made from tapioca pearls, perfect for breakfast or as an appetizer.
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.
Notes
Ensure sabudana is soaked properly; too little soaking will make them hard. You can experiment with added spices like black pepper or turmeric for a unique flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm in a skillet until crispy again.