A never-ending quest for breakfast options is prompting me to try out different combinations and this Sabudana Roti has since become a preferred breakfast for the weekends. This is a very simple yet filling breakfast. I use the same formula to make sabudana vada and was pleasantly surprised to find that it tastes awesome with less oil ! The edges were crispy and the center portion was soft and chewy and the peanuts gave it a special crunch. Try it out and I am sure you won't be disappointed.
Recipe Source - Redchillies
Ingredients -
Sago/Sabudana/Saggubiyyam 1 cup
Potato, Peeled and Grated Raw 1/2 cup
Curds/Yogurt 2 Tbsp (or as needed)
Peanuts, Roasted, Coarsely Crushed 3 Tbsp
Green Chillies 2-3 (or as per taste)
Jeera 1/2 tsp,
Coriander leaves a handful
Oil as required to drizzle while cooking
Salt to taste
Method Of Preparation -
Soak the Sago/ Saggubiyyam in enough water for about 2-3 hours. (I had to soak sago for 8 hrs)
Drain the water completely making sure no liquid is left out. Mix in the coarsely crushed peanuts, grated raw potato, green chillies, jeera, chopped coriander leaves and salt.
Add couple of tablespoons of curds/yogurt to make a stiff dough.
Heat a tawa/griddle and grease it a little bit. When the tawa is hot, take a handful of the sago mixture and pat the mixture using finger tips and spread it around starting from the center to form a thin circle.
Cook it by covering with a lid. Check it after a minute or so and if there are brown spots, flip it to the other side and cook for another minute or so.
Remove from fire and repeat for the rest of the mixture.
Serve it with lemon pickle or any other chutney of your choice.
A suggestion from my cousin - We could try making a thinner batter and make dosas too. I haven't tried it out but I guess it would be good too.
Preparation Time 25-30 min
Makes 8
Recipe Source - Redchillies
Ingredients -
Sago/Sabudana/Saggubiyyam 1 cup
Potato, Peeled and Grated Raw 1/2 cup
Curds/Yogurt 2 Tbsp (or as needed)
Peanuts, Roasted, Coarsely Crushed 3 Tbsp
Green Chillies 2-3 (or as per taste)
Jeera 1/2 tsp,
Coriander leaves a handful
Oil as required to drizzle while cooking
Salt to taste
Method Of Preparation -
Soak the Sago/ Saggubiyyam in enough water for about 2-3 hours. (I had to soak sago for 8 hrs)
Drain the water completely making sure no liquid is left out. Mix in the coarsely crushed peanuts, grated raw potato, green chillies, jeera, chopped coriander leaves and salt.
Add couple of tablespoons of curds/yogurt to make a stiff dough.
Heat a tawa/griddle and grease it a little bit. When the tawa is hot, take a handful of the sago mixture and pat the mixture using finger tips and spread it around starting from the center to form a thin circle.
Cook it by covering with a lid. Check it after a minute or so and if there are brown spots, flip it to the other side and cook for another minute or so.
Remove from fire and repeat for the rest of the mixture.
Serve it with lemon pickle or any other chutney of your choice.
A suggestion from my cousin - We could try making a thinner batter and make dosas too. I haven't tried it out but I guess it would be good too.
Preparation Time 25-30 min
Makes 8
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New for me and looks so yum
thats a good one..
lovely way to have sago
delicious looking pearl roti
Roti looks awesome. Excellent presentation.
Deepa
Hamaree Rasoi
Sago rotti looks wonderful,havent tried yet this sort of rottis with sago..
wow, that is very new, the roti looks so pearly and beautiful.
Thanks so much for trying this Harini/Jaya. I hope you like this as a breakfast item. This was my favorite while growing up.
This looks so delicious.
I make dosas actually but had never tried rottis. This looks pretty delicious. Bookmarked.
Xcellent Harini. Loved it.