Sago pancake or Sabudana Thalipeeth is very delicious and is made using soaked sago, potato, crushed peanuts, and cumin seeds. It is cooked by applying ghee or olive oil till it is golden and crispy. It is a very easy, quick and tasty dish. It is vegan, gluten-free and can be consumed even in regular breakfast, lunch or dinner.
Sago is a rich source of carbohydrates and calories and provides antioxidants and resistant starch, and it may be linked to health benefits, including reducing your risk factors for heart disease and improving exercise performance.
You can use tapioca, instead of sago in this recipe and boiled and mashed raw bananas or sweet potatoes instead of the white potatoes. Here, I have used potatoes in this recipe.
Ingredients of Sago Pancake
250 gm Sago (small-sized)
1 cup potato, boiled and mashed
1 tbsp cumin seeds
Pinch of Red chilli powder
1/2 cup coriander leaves, chopped
1/2 cup peanut, roasted and crushed
1 tbsp ginger chili paste (as per taste)
1 tbsp curry leaves, finely chopped
Salt as per taste
Olive oil or ghee for making the pancake
Wash the sabudana for 4-5 times till the water looks clear. Soak it in a vessel with very little water. Excess water will make sago sticky while cooking. Cover and soak for 3-4 hours. I have used mini sabudana and hence soaking time is less. The normal sabudana needs to soak overnight. The water will be absorbed and sabudana will be soft and dry. Mash between your fingers and check if they are soaked well or not.
Then, add boiled and mashed potato, roasted and crushed peanuts, chopped coriander and curry leaves, cumin seeds, ginger and green chili paste and salt as per taste. Mix them well with hands like dough.
Heat a non stick pan. Lower the heat. Take a good amount of mixture and with the fingers press it directly on the pan in a circle. Be careful while putting the mixture as the pan will be hot. With the finger make the hole in the center. This helps to cook the pancake evenly and quick. Drizzle oil or ghee on the side and in the hole. Cover the pan for 4-5 minutes and cook on medium heat.
Flip the pancake gently. Cover and cook again for 2-3 minutes on other side, till it become golden brown in color and crispy.
Instead of pressing pancake on the pan directly, alternatively, you can take a small ball of dough and you can press it over the oiled banana leaf, plastic sheet or butter paper. Pat as thinly as possible, and you need to spread evenly and avoid from having hands. You can dip your hands in water so that you can spread evenly and avoid from having cracks. Make a hole in centre, and then flip it on the pan and cook.
Serve hot with curd or green mint chutney or Healthy Snakegourd Raita.