Sabudana plays a key role during fasts in North India as well as in states like Maharashtra. People prefer eating various varieties with Sabudana like, Kuttu ka Atta,Rajgira etc.I sometimes feel that fasting is like feasting as we get to eat different varieties on that day.Though I have not explored much with "Kuttu ki atta", I mostly use Sabudana and Rajgira in many recipes on those fasting days.While the way the fast is practiced in south India is a bit different, I usually try to follow the customs of both South and North India so that I can try new recipes on those days.
Other Sabudana recipes in my blog which might be interesting for you:
- Sago Chiwda
- Sabudana Khichdi
- Sago Murukku
- Sabudana Thalipeeth
- Sabudhana Kheer / Sago Payasam
- Sabudana Upma
- Sabudana Bonda
Sabudana Tikki | Sago Cutlets Recipe:
makes 12-14 tikkis
1/2 cup Sabudana/Sago
2 medium Potatoes
2 tbsp Rajgira flour or 1 Bread slice for binding
1/4 cup roasted Groundnuts,coarsely ground
5-6 Green chillies,finely chopped
2-3 tbsp chopped Coriander leaves
juice of 1/2 Lemon
Salt to taste
Chaat masala,to sprinkle (optional)
- Wash sago twice and add enough water until it is just above the level of Sago.Soak it for 4-5 hrs or overnight.
- Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
- In a bowl add the mashed potatoes,coarsely ground roasted groundnuts,chopped green chillies,grated ginger,chopped coriander leaves,salt,lemon juice and mix it nicely.
- Add soaked sago pearls and rajgiri flour(or bread slcie)to it and mix it nicely.Check the binding now and try to make one tikki,if you are not able to make it add little more rajgira flour if necessary.If you are using bread slice dip it in water for 10-15 seconds and squeeze the extra water from it and add it to the potato mixture while mixing.
- Make tikkis out of the mixture.Do not press the tikkis hard while making,try not to apply any pressure.
- Heat a tawa and add a couple of tbsp of oil and spread it nicely and place the tikkis and fry them on both sides until golden brown.They cook pretty fast and takes around 2-3 mins on each side.You can even deep fry them if you want.
- Sprinkle some chaat masala on top,this is optional.
Serve them hot with Green Chutney and Meetha Chutney or Tomato Ketchup.
- If you are preparing this during fast you use Sendha namak instead of regular salt and also use rajgira flour or arrow root powder(do not use bread slice) in the recipe and avoid chat masala.
- I like to add more green chillies and ginger to sabudana based recipes as they are quite bland and tastes nice only when they are nicely spiced.So adjust the quantity of green chillies accordingly.
- The addition of groundnut powder adds a nice taste to tikkis.I usually use my mortar and pestle to crush groundnuts and also I keep them slightly coarse.The bits of groundnuts adds a nice crunch and taste while eating tikkis.