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
- 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
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.