Sabudana Tikki/Tapioca Pearl Fritters

sabudana-tikki-3

Sabudana is also called Sagodana in Hindi and I have no idea about what it is called in English. So, I googled and found that Sago Pearls(dana means pearls) or Sabudana are similar in appearance to Tapioca pearls, and the two may be used interchangeably in some dishes. Typically, both are small, dry and opaque balls. When they are soaked and cooked, they become much larger, translucent, soft and spongy. Sago Pearls is made from the starch extracted from the pith (center) of the Sago Palm stems

Back at my home, Sabudana was not commonly prepared. In fact, it was treated as a source of energy drink/soup to quickly boost your energy and hence, it is often served in India for breaking fasts during religious festivals.The taste of Sabudana is very bland and whatever dish you plan to prepare, you have to remember to add a lot of spices to it. My Mom used to make sabudana pudding and I never ever could eat those. Honestly, I never liked them at all.



After I got married, Arvind introduced me to Sabudana Khichdi. For me, Khichdi is cooked with rice and lentils mixed together and is considered as a comfort food. I never knew that we could make Khichdi with Sabudana too! After speaking to my mother in-law for a while, I decided to make an attempt at Subudana Kichdi and I was surprised at how much I enjoyed it. I will share the Khichdi recipe with you guys sometime soon. Till then, let’s enjoy the Sabudana tikki/ fritters that I made last evening. I can tell you one thing guys .. you can’t stop eating them .. so beware! I made them for two evenings back to back and felt a little guilty for eating so much fried food. And Thank God that we ran out of Sabudana cause I just can’t get enough of those tikkis/ fritters.


This will yield about 15 tikkis/ fritters

Ingredients :

  • 1 cup sabudana
  • 1 medium potato, boiled
  • 1 cup parsley, finely chopped
  • 1/2 cup breadcrumbs
  • 1 tbs semolina
  • 1 tbs dried oregano
  • 1 tbs chilly flakes
  • salt and pepper
  • oil


Directions :

Soak the sabudana in water for about 15 to 20 mins till they are translucent, soft and spongy.

Drain them and place in a kitchen towel to remove the excess water.

Now, mix them with the rest of the ingredients (except oil) in a big bowl.

Heat some oil in a flat non-stick pan and keep the heat on medium high.

Make equal distributions of the mixture and fry them in low heat. It’s very important to fry them in low heat or else, it will get burnt and not get cooked inside.

Serve them hot and enjoy!

Sharing this dish with Friday Potluck by Erin.

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I enjoy most any kind of fritters. These look great!

Priyanka says:

Nice one sis 🙂

chitra says:

New to me. Looks crispy & yumm

Manu says:

They look delicious. I have never eaten sabudana! Very interesting recipe and I too love fritters! I am very curious about the khichdi now!!! 🙂

Nishi says:

Oh these look delicious Kankana. I love sabu daana in any form. Will try this recipe soon 🙂

Tes says:

thought I get used to with tapioca pearl in sweet recipe… this sounds like a fun and yummy recipe 🙂

Rosa says:

That is very original! I’ve never used tapioca pearls to make a savory dish. Your fritters look terrific and so flavorful.

Cheers,

Rosa

sukanya says:

what a yummy snacks, I love sabudana fritters, and khichdi. this looks so perfect.

Krithi says:

Sago cutlets looks so inviting.. Love the crispy color and your clicks…

http://krithiskitchen.blogspot.com

Priya says:

Love sago in tikkis, they looks irresistible..

sonia says:

Wonderful fritters Kankana… !
I just love to have sago, so wud love to make some on the weekend !

Eizel says:

Pretty pearls! Not used to this in savory dishes but definitely very interesting 🙂

RS says:

An Award is waiting for you at my blog. Come and grab it.

aipi says:

I love sago khichdi very much n these fritters are my hubby’s fav..Looks crispy- crunchy, fried food is always comforting na 😀

US Masala

Looks so yummy and perfectly done!

looks heavenly kankana- loved the additon of oregano in it- tht’s funky !

This look amazing, and so delicious! I never ate or seen Sabudana (maybe I didn’t pay attention)..Thanks for the info! Photos are beautiful as always!

I wish I could try them. I will check if I can get everything. Will be an original surprise for my family, If I get to cook them.
Thanks.
Begoña

delicious looking tikkis

Alea says:

What an interesting combination! Looks delicious!

laura says:

what an interesting dish. saving to my online cookbook (http://cookmarked.com) until i happen upon the ingredients. 🙂

Deeba says:

I’ve got to make these one day. The last time I made them was in school in Home Sc…and that is a LONG time ago. Love how wonderful yours look. Super yum…and with Sriracha; now that’s a thought!!

Very interesting fritters with tapioca, such unique addition to the texture!

Our Eyes Eat First says:

your pictures are sooo beautiful! and this is a wonderful recipe thanks for sharing!

Tiffany says:

These fritters look great!

Preety says:

this is new to me..looks great bookmarking it

Vimitha says:

This is so very new to me and pics are so tempting and yummy

Priti says:

Looks delicious and liked your method …am posting the same too 🙂

You really have a talent for presentation. Your pictures are mouthwatering. Lovely fritters!

So glad to have found your site! What an interesting recipe. Those fritters do look tasty:)
-E

sreelu says:

wow these fritters look mouthwatering bookmarked and will try it this week. however will give oregano a skip not my favorite

Priya Krish says:

Another yummy creation by kank…. have always wanted to comment on this one, better late then never!
Way to go with the blog and cooking!

I love sabudana khichdi and tikkis. I make the khichdi quite often and although I love the tikkis I have never tried to make them. I remember eating them at a restaurant where they would serve it with yogurt cilantro and green chilli based sauce. These look so good! Lovely pictures too.

Christine says:

As all your recipes this must be yummy, i did not like tapioca pearls (French also called them Pearls of Japan) before coming to HK. My Mum just boiled the sago with a vegetable or beef stock when she had no time to prepare a ” more elaborate ” soup. It was tasteless and I hated it! Here I learnt how to like sweet soup made with it and find it delicious. Today I discover another way to use sago. To try!

Vijitha says:

Crispy goodness. Yes, perfect with chai.Agreed to your statement sweets.