Mornings are meant for power-packed foods for a scrumptious breakfast. In the vast range of ingredients, a popular pick is sagu or sabudana that has long been used in India to create lip-smacking treats - from tikki to khichdi and even kheer. But to suit our modern palate, how about using sabudana to make savoury pancakes at home? This vegetarian take on pancakes is one that can be loaded up with flavours by using aromatic spices and seasonal ingredients for a nutritious punch.
Chef Rakesh Kamble, Chef De Cuisine at Grand Hyatt Mumbai shares a delicious sabudana pancake recipe, which is teamed with a sweet and spicy mango raita. It's a simple summer recipe that can be easily tried at home.
Recipe by Chef Rakesh Kamble - Chef De Cuisine, Grand Hyatt Mumbai
In a mixing bowl, put together, soaked sago, potatoes, green chilly, roasted cumin powder, peanuts, coriander, add salt and mix well.
Grease a baking paper with very little oil, place some of the mixture on it and flatten it as thin as possible.
Place a nonstick pan on the flame, add 1/2 tsp of oil to it. Once the oil is heated place the batter in the pan.
Cook on a slow flame for 2 minutes on each side or until golden brown.
Serve the pancakes hot, garnished with grated coconut and accompanied with the mango raita.
Blend together the coriander seeds, grate the coconut and put red chillies with water to form a smooth paste.
In a sauce pan, add oil. Let the oil heat, add in the mustard seeds and once it splutters, add in ginger garlic paste, turmeric powder, red chilli powder and asafoetida.
Saute the masala for 2 minutes, add the ground paste and continue cooking for 5-6 minutes. Add water to it.
Add in the jaggery and peeled mango. Cover the sauce pan and keep on a slow flame and let it simmer for 15 minutes.
Check the consistency of the raita and set aside to cool.
Enjoy hot and delicious sabudana pancakes at home!Comments
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