Sago Pancakes
Sago Pancakes are gluten-free pancakes made from soaked sago pearls and mashed potatoes, offering a unique texture and burst of flavor that's perfect for breakfast or snacks.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a microwave or on a hot pan. Can also be frozen for up to a month.