The Columbia Encyclopedia, Sixth Edition explains:
Tapioca , widely used starchy food, obtained from the fleshy root of the bitter cassava . Tapioca is sold in flake or flour form and as the pellet pearl tapioca. Tapioca flour is widely used in place of wheat flour in regions where it is grown, e.g., South and Central America, Africa, the West Indies, and parts of India. When cooked it becomes transparent and increases in size. It is used to thicken puddings and soups.
Sabudana is the local name for sago.
Nutritient Value:
100 gms would contain 351 kcal, 87 gms carbohydrate, 0.2 gm of fat and protein each. It's nutrient value is actually poor, and it provides just a large quantity of starch, with little or no minerals and vitamins.
RECIPES
This is a yummy & delicious recipe eaten in Maharashtra.
Ingredients
2 cup sabudana (tapioca),
1 potato,
3-4 green chilies,
1 teaspoon lemon juice (optional),
1 small piece ginger (optional),
1/2 cup peanut powder,
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon cumin seeds,
coconut and coriander leaves for garnishing.
Method
1. Soak sabudana in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sabudana needs to be soaked overnight in a little bit of water).
2. Now add peanut powder, salt, sugar and lemon juice and mix.
3. Cut green chilies into small pieces and grate ginger.
4. Heat oil or ghee in a pan.6. Add cumin seeds, potato pieces and chilies.
7. As soon as potatoes are tender, add sabudana and stir.
8. Cook uncovered for sometime and keep mixing so that sabudana will not stick to the bottom.
9. Garnish with coconut and coriander leaves. Serve hot.
Tip: As mentioned above in step 2, add all the ingredients to the soaked sabudana before cooking. While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.
SABUDANA VADA
This snack from Maharashtra in western India is great for cold, rainy days as an accompaniment to hot Masala Chai (spiced tea)!
Ingredients:
4 large potatoes boiled, peeled and mashed
1/2 cup sabudana (sago)
Water
1 large onion chopped very fine
2 green chillies chopped very fine
2" piece of ginger grated
1/4 cup peanuts roasted and crushed coarsely
1 tsp raw mango powder
1 tsp cumin seeds
Salt to taste
Vegetable/canola/sunflower cooking oil for shallow frying.
Preparation:
Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
Make the paste into equal-sized balls and flatten slightly to form patties.
Heat oil in a wide, flat pan and shallow fry the patties till golden.
Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot Masala Chai.
SABUDANA KHEER
Ingredients:
• 1 tbsp Sago granules
• 4 Cups milk
• 1/4 tsp Cardamom powder
• 3/4 Cup sugar
• 1 Cup water
How to make Sabudana Kheer:
• Wash the sago granules and drain. Leave aside for 10 minutes.
• Loosen the sago grains when moisture is absorbed.
• Heat water and add sago granules.
• Bring to a boil. Stir constantly.
• Slow down the flame and simmer for 5 minutes.
• Add more water if needed.
• Pour milk and bring the mixture to a boil.
• Cook for about five minutes. Add sugar and cardamom.
• Keep stirring occasionally.
• Cook till sago becomes soft but not mushy. You can check it pressing between the fingers.
• Saboodana Kheer is ready!
SABUDANA DOSA
Ingredients
1 cup rice flour
1 cup sabudana, soak it for 5 to 6 hrs in water
5 tablespoons yogurt (curds)
1 onion
1 teaspoon jeera powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 green chilies
coriander leaves
salt
Directions
1. Mix the above well.
2. The batter should be of dropping consistency.
3. Heat the pan with a little oil.
4. Pour 1 ladleful of batter and make small round dosas.
5. Once it is cooked on one side just turn it over and cook till done.
6. Remove and serve hot.
7. You can enjoy this with Coconut Chutney.
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