Sago ~ Tamalapaku

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Sabudana Millet Dosa

BM #136 Week 3 Day 1 -

This week I shall continue the A-Z Dosa Series and this month the starting letters are S, T and U.

With the letter S, I was thinking about Sabudana Dosa for a long time but never got to make it. I found many online resources and all of them were using Rice in the preparation.

Since I wanted a no rice dosa, I substituted rice with Foxtail millet and added in a few other things (like onions, carrots, coriander leaves etc) to make it interesting.

Please note that it is a no ferment dosa. Even the ENO fruit salt is optional. I have tried the same dosa without ENO and it tasted perfect except a slight change in texture.

Ingredients -

Sabudana 1/2 cup washed and soaked

Foxtail Millet 1 cup washed and soaked

Salt as needed

Onion, finely chopped 1/2 cup

Green Chili-Ginger paste 2 tsp (or as needed)

Carrot finely grated 2 Tbsp

Coriander leaves finely chopped

Cumin Seeds 1/2 tsp

Asafotida 1/4 tsp

ENO fruit salt 1/2 tsp

Method Of Preparation -

Wash and soak sabudana, and foxtail millet separately for 4-6 hours.

Drain and grind sabudana into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste.

Add the chopped onion, coriander leaves, carrot, green chili-ginger paste, cumin seeds and asafotida into the batter.

Mix well and set aside for a few minutes.

When ready to prepare Dosas, whisk the batter and sprinkle ENO fruit salt. Gently mix the batter.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.

Preparation Time 30 minutes + Soaking time 4 hours
Makes 7-8 Dosas

Posted by Harini R on Sunday, July 17, 2022

3 comments

categories: Blogging Marathon, Breakfast, Carrots, Dosas, Foxtail Millet, Grains and its Products, Millet Recipes, Onions, Sago, Vegetables | |

Javvarisi Thengai Paal Payasam ~ Vegan Sago Coconut Milk Kheer

BM #123 Week 2 Day 1 -

This week I am continuing with the A-Z series of Tamilian Dishes. This edition's starting letters of the dishes will be J, K and L.

I tried to make this kheer vegan and so used coconut milk. I also didn't fry the cashews in ghee. The combination of coconut milk and jaggery is one of my favorites. This kheer with sago, coconut milk and jaggery is a delightful combo.

The platter includes Kodo Millet, Papaya Curry, Bendakaya Nuvvula Koora, Tomato Kaya Pappu, Cucumber, Homemade Yogurt and Javvarisi Thengai Paal Payasam.

Recipe Inspiration here
Ingredients -

Sago 1/4 cup

*Coconut Milk 1 cup (Canned variety)

Jaggery 1/4 cup (Adjust as needed)

Cardamom Powder 1/4 tsp

**Nuts, roasted few (I used almonds and cashews)

* I used 1/2 cup of coconut cream and watered it down to the desired consistency.

** I dry roasted them to make it vegan. They can be fried in ghee.

Method Of Preparation -

Wash the sago pearls and add about a cup of water and pressure cook for 2-3 whistles or 6 minutes on Manual/Pressure Cook modes in the Instant Pot. After the pressure is released naturally, remove and transfer into a sauce pan.

Heat the sauce pan with the cooked sago pearls and add jaggery. Let the jaggery melt and come to a gentle boil.

Note - If the jaggery has impurities, it is advisable to melt jaggery with half a cup of water separately, strain the impurities and then add to the cooked sago.

Slowly add the coconut milk to the simmering payasam while stirring gently. Sprinkle cardamom powder and remove from heat.

Garnish with roasted nuts and serve warm or cold.

Preparation Time 30 minutes
Serves 3

Posted by Harini R on Thursday, June 10, 2021

5 comments

categories: Blogging Marathon, Coconut Milk, Grains and its Products, Jaggery, Kheers, Sago, Sweetening Agents, Sweets and Desserts, Tamilian Cuisine, Vegan | |

Sabudana Vada - Air Fryer

BM #120 Week 3 Day 2 -

This classic vada made healthier in the air fryer is our go-to snack. I understand that traditionally it is made in the state of Maharashtra and the recipe is slightly different. But this is how I made and came out perfect in the air fryer.

Each air fryer is calibrated differently and so please keep an eye on them and check if the timings match your appliance.

Ingredients -

Sabudana/Saggubiyyam/Sago 2 cups

Curds/Yogurt 1/2 cup (Divided use)

Potatoes boiled and roughly mashed 1 cup

Turmeric 1/2 tsp

Peanuts coarsely crushed 1/2 cup

Green chilies finely chopped as needed

Coriander leaves, finely chopped 2 Tbsp

Salt to taste

Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)

Lemon Juice as needed

Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Sabudana can be washed and soaked in water for about an hour depending on the variety of sabudana used. Drain the water and use it in the next step. I have tried both ways.

Fluff the soaked sabudana and mix in salt, turmeric, coarsely crushed peanuts, green chilies, chopped coriander leaves and mashed potato.

After the mustard seeds pop and the dals are brown, remove from heat and pour into the sabudana mixture.

Squeeze in some lemon juice and mix well adding as much of yogurt as needed to make it into a stiff dough.

Make about 16-18 equal portions of the mixture and pat them into 2-3 inch patties. Spray or brush oil on both sides of the discs and set aside.

Preheat the air fryer at 400 for about 3 minutes. Arrange the patties so they don't touch each other and bake for 6-8 minutes and check for doneness. Flip each of them and bake for a couple of minutes. Remove when they appear crisp at the edges. Continue with the rest of the patties until the dough is used up.

Each air fryer is calibrated differently so keep an eye on the first batch to check the timings.

Serve as is or with a chutney of your choice.

Preparation Time 30 minutes + soaking time
Makes 16-18

Posted by Harini R on Thursday, March 18, 2021

7 comments

categories: Air Fryer Recipes, Appetizers and Snacks, Blogging Marathon, Dairy Products, Grains and its Products, Healthy Snacks, Peanuts, Potatoes (Alu), Sago, Yogurt (Curd/Perugu) | |

Almond Flour - Sago Kheer

BM #98 Week 3 Day 2 -

Here is another kheer which comes handy on a festival day and fit for a party as well.

I found that soaking almonds, removing the skin and making a paste to use in the kheer is a very tedious process when making the kheer for a crowd. So I tried using the blanched almond flour which is commercially available and it turned out to be a blessing.

I made this a while ago to offer as Prasadam and so the measurements are for a large crowd. Please scale it down as needed.

Ingredients -

Sago / Saggubiyyam 1 cup
Almond Flour 2 cups
Milk 8 cups
Sugar 1 1/2 cup (adjust as per taste)
Semiya / Vermicelli 1/2 cup
Ghee 1 tsp
Cashews and Raisins 1/4 cup each

Method Of Preparation -

Wash sago and pressure cook with 2 cups of water for 15 minutes.

Boil milk and add the almond flour, sugar and the pressure cooked sago.

Add in the roasted semiya and let the kheer simmer.

Meanwhile, heat a teaspoon of ghee in a small pan and roast the cashews and raisins.

Add them to them simmering kheer.

Remove the kheer from heat and serve it warm or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98.

Preparation Time 45 minutes
Makes 10-12 cups

Posted by Harini R on Monday, March 18, 2019

7 comments

categories: Almond Flour, Blogging Marathon, Dairy Products, Kheers, Milk, Sago, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Semiya Saggubiyyam Payasam ~ Vermicelli Sago Kheer

BM #76 Week 4 Day 3 -

I have seen my friend make this combination and loved it. So I made this for her on her birthday and enjoyed it.

It is perfect as an offering to the Lord as well.

Recipe Source a friend
Ingredients -

Semiya / Vermicelli 1/2 cup
Sago / Saggubiyyam handful, washed and soaked for 2 hours
Milk 4 cups
Sugar 1/2 cup (adjust as per taste)
Powdered nuts 1/4 cup (I used Almonds and Cashews)

Method Of Preparation -

In a heavy bottomed pan, boil milk and add sago and semiya.

Let it come to a boil. [Cooking sago in a pressure cooker is also a great idea].

After the sago has cooked through [it becomes transparent], add sugar and powdered nuts.

Let the kheer simmer for a few minutes.

Remove from heat and garnish with nuts of your choice.

Serve warm or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76..

Preparation Time 20-25 minutes
Makes 4 cups

Posted by Harini R on Friday, May 26, 2017

9 comments

categories: Blogging Marathon, Dairy Products, Grains and its Products, Kheers, Milk, Sago, Semiya(Vermicelli), Sugar, Sweetening Agents, Sweets and Desserts | |

Sabudana Kala Chana Waffle

BM #72 Week 4 Day 3 -

A few weeks ago, I saw a post on my facebook timeline about sabudana waffle and I was instantly attracted to it. With a few exclusions these waffles can work as Vrat ka khana as well.

I bookmarked it and tried it but unfortunately my family didn't take to it as much as I expected but I loved the idea. I shared it with my friend who loved these waffles as well. So the next time I make sabudana khichdi for my family, I am going to make these waffles just for me :)

They came out crunchy and crisp but turned chewy upon cooling.

Recipe Source here
Ingredients -

Sago / Sabudana 1 cup
Kala Chana boiled 1 cup
Peanut roasted and crushed 2 Tbsp
Green chili - cilantro paste as needed
Ginger-Garlic paste 2 tsp or as needed - optional
Salt as needed
Potato , boiled and mashed 1/2 cup (optional)
Garam masala, Chaat masala to taste - Optional

Method Of Preparation -

Soak Sabudana for 2 hours or until the pearls double their size and become tender.

Mash the boiled kala chana and set aside.

In a bowl, mix the drained sabudana and all the other ingredients except oil.

Knead the mixture into a soft dough adding water/yogurt to make it all come together.

Spray oil on the waffle iron and gently spread the sabudana mixture into the waffle iron.

Close and let it cook as per instructions on the waffle iron.

After it is done, remove from the waffle iron and serve hot with chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72.

Preparation Time 30 minutes
Makes 4

Posted by Harini R on Thursday, January 26, 2017

15 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Breakfast, Grains and its Products, Healthy Snacks, Kala Chana (Nalla Senagalu), Other Breakfast, Sago | |

Sago Nippattu

Day 1 Week 1 Of BM #53 -

This week I shall post some interesting snacks which have been approved by the kids. I first came across these Sago Nippattu when I was browsing a social networking site. I then looked up an found that these are very popular in some southern Indian states.

Here is the variation which my family found very addictive and crunchy.

Ingredients -

Rice Flour 1 cup
Sago, soaked for 1/2 an hour, 1/2 cup
Peanuts, Crushed 2 Tbsp
Salt, Red Chili Powder as needed
Asafoetida 2 pinches
Curry leaves, finely chopped 1 Tbsp
Hot Oil 2 Tbsp
Oil to deep fry

Method Of Preparation -

In a mixing bowl, add the rice flour, soaked and drained sago, crushed peanuts, salt, red chili powder, asafoetida, chopped curry leaves and mix well.

Add in the hot oil and mix well until the flour resembles bread crumbs.

Add warm water gradually and knead into a stiff dough. Keep the dough covered while making the nippattu.

Pinch marble sized dough and place on a greased plastic sheet. Place another plastic sheet and press onto the dough to make a 2-3 inches thin disc.

Make a few discs on the plastic sheet while the oil is heating up in the kadai/wok.

After the oil is hot enough, gently slide the discs into the oil and fry on both sides until they are golden brown and crisp.

Remove onto paper towels and store in an air tight container upon cooling.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53.

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.

Preparation Time 45 min
Makes about 40

Posted by Harini R on Wednesday, June 3, 2015

24 comments

categories: Appetizers and Snacks, Blogging Marathon, Dry Fruits and Nuts, Flours, Fried Snacks, Grains and its Products, Peanuts, Rice Flour (Biyyam Pindi), Sago | |

Sabudana Kheer

For Day 3, Week 4 of BM #47, here is a very traditional kheer/pudding which is offered as naivedyam during the festival season. I had prepared this kheer during the Navrathri and the clicks lay hidden in my festival folder :).

There are very different ways of preparing this payasam/kheer. But we liked this version the best!!

Recipe Source here
Ingredients -

Sabudana 1/2 cup
Water 2 cups
Milk 2 cups
Sugar 1/2 cup + 2 Tbsp
Cardamom Powder 1/4 tsp
Ghee 2 tsp
Nuts as needed

Method Of Preparation -

In a heated pan, add ghee and roast the sabudana until they change color.

Add about 2 cups of water, cover and let it boil until the sabudana is cooked well. I pressure cooked this mixture for 15 min (1 hiss).

After the sabudana is cooked well, add milk, sugar, cardamom powder and let it simmer until it thickens a little.

Garnish with nuts and serve warm.

Keep in mind that the kheer thickens as it cools down.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Preparation Time 30 min
Makes Approx 3 1/2 cups

Posted by Harini R on Friday, December 26, 2014

8 comments

categories: Blogging Marathon, Dairy Products, Grains and its Products, Kheers, Milk, Sago, Sugar, Sweetening Agents, Sweets and Desserts | |

Vrat Ke Idli ~ Little Millet Idli

For Day 2 Week 2 of BM #43, here is a gluten free and healthy breakfast which can be consumed as part of fasting for Navrathri.

These were soft and spongy but slightly different in texture and taste from the regular idlis. But they were very filling and much appreciated at home.

Posted by Harini R on Monday, August 11, 2014

11 comments

categories: Blogging Marathon, Breakfast, Grains and its Products, Idlis, Little Millet, Millet Recipes, Sago | |

Guntha Ponganalu / Sago Paniyarams

For Week 4 Day 2 of BM #36, I had bookmarked this recipe from Suma's Veggie platter. I prepared them at least 3 times since then. This has become one of our family favorites.
I agree that this requires planning ahead but trust me it is worth every minute spent.

Typically ponganalu are made with left over dosa/idli batter dressed up with some onions and green chillies. Here the addition of sago was very new and interesting and I am so glad for having tried these.

Posted by Harini R on Sunday, January 26, 2014

12 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Grains and its Products, Onions, Other Breakfast, Rice, Sago, Urad Dal (Minapa pappu), Vegetables | |

Maramarala Vadiyalu ~ Puffed Rice Crisps

For the second day, week 1 of the BM #17, I tried to make these Maramarala Vadiyalu. Traditionally they are made with popped rice (vadla pelalu as we call in Telugu) instead of puffed rice.

Even today, come March/April my mom is fully geared up to make these for all her kids. In fact she pools resources and she along with her sisters make it a huge affair. Right from getting the pelalu and sorting them so there is no husk in them, then acquiring the white pumpkin, preparing it, to the final preparation of these, is a laborious process.

I remember my grandma used to be so picky and particular about all the ingredients and correctness of the shape that I sometimes used to feel a little 'punished' to work along side her :). I remember helping them out to make huge batches of these vadiyams (about 500-600 of them). So the ones I made here is only a micro mini batch :).

Anyway, this year I wanted to try this out the authentic way but due to non availability of popped rice, amma suggested that I use puffed rice instead. Another substitution which amma mentioned was to use Yellow Cucumber (Dosakaya) instead of white pumpkin.

Due to the weather conditions here, I couldn't get these ready for today's post. But here is a picture of these drying in the limited sunlight! But I shall surely update the pictures as soon as they are completely dry.

Ingredients -

Puffed Rice / Maramaralu / Borugulu 2-3 cups
Sago / Saggubiyyam / Sabudana handful
White pumpkin / Ash Gourd finely chopped 1/4 cup
Salt as needed
Green chillies 2-3 (or as needed)
Coriander leaves finely chopped 2 Tbsp
Cumin seeds 1 tsp
Baking Soda 1/2 tsp
Lemon juice 1 Tbsp or as needed

These are the Popped rice vadiyams (Pelala Vadiyalu)

Method Of Preparation -

Wash and pressure cook sago in 1 cup of water. Let it cool.

In a colander, wash the puffed rice, drain and transfer into a mixing bowl.

Add the finely chopped white pumpkin, salt, green chilli paste, cumin seeds, chopped coriander leaves. Squeeze in the lemon juice and adjust the taste. Mix well to make a gooey mixture.

When the plastic sheet has been laid out in a sunny area, add the baking soda to the mixture. The addition of soda is to enable the vadiyams to puff out so that the insides are fried well too.

Using a small bottle cap or medicine dispensing cups (10 ml capacity) scoop out the mixture and tap it onto the sheet to make small circular vadiyams. If not picky about the shape, use your fists to make an oval shape (that is what I did for a few to make the process faster - hoping my grandma doesn't get to see this :))

On a very sunny day, the tops would be dry in a few hours. So flip them, get them in the shade and dry them again the next day until they are really dry.

Take care to dry them an extra day else they might get infested by bugs.

When they are totally dry, store them in air tight containers. For serving, deep fry them in oil and enjoy with food of your choice or just as a snack!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + Drying time 48 hrs
Makes 30 pieces

Posted by Harini R on Monday, June 4, 2012

16 comments

categories: Blogging Marathon, Grains and its Products, Puffed Rice (Borugulu/Maramaralu), Sago, Vadiyalu | |

Saggubiyyam Vadiyalu ~ Sun Dried Sago Crisps

The Blogging Marathon henceforth shall be in a new format. It is weekly but three consecutive posts on predefined days. I have chosen to blog all four weeks this month each under a different theme. This week I shall post three sun dried products (Vadiyams).

This is a very easy and crowd pleasing type of Sun Dried Crisps, if you will. I usually get a huge batch from my Mom. But this time I made a small batch owing to space constraints and due to the weather conditions here, mine are not yet totally dry. So the picture is from the batch I got from my mom. I shall definitely update with the ones I made after they are totally dry. So for Week 1 Day 1 BM #17, here are the delightful sago crisps.

Ingredients -

Sago / Sabudana / Saggubiyyam 1/2 cup
Green Chillies 3-4 (or as needed)
Cumin seeds 1 tsp
Salt as needed
Asafoetida 1/2 tsp
Lemon Juice 2 tsp (or as needed)

Method Of Preparation -

Pressure cook 1/2 cup of sago with 3 cups of water. After the pressure cooker cools down, mix well and set aside.

Grind the green chillies and cumin seeds to a coarse paste. Mix it into the boiled sago. Add in salt, asafoetida and lemon juice. Check for taste and adjust.

Arrange a plastic sheet in a sunny area and ladle the sago mixture dropping a tablespoon full of the mixture on the sheet couple inches apart. Since the mixture is slimy in texture, it will slide and assume any random shape.

Continue with the whole mixture and let it sun dry for about 36-48 hrs in total. Please flip them onto the other side so they are dried on both the sides.

After they are totally dry, store them in air tight containers.

For serving, just deep fry them in hot oil and enjoy with food of your choice or enjoy as a snack!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + actual pouring time 20 min
Approx 100 pieces

Posted by Harini R on Sunday, June 3, 2012

12 comments

categories: Blogging Marathon, Grains and its Products, Sago, Vadiyalu | |

Sabudana Khichdi ~ Sago Upma

Apple Chaat, Milk and Sabudana Khichdi

This Khichdi or Upma happens to be a childhood favorite of mine. It has been a few years since I made this at home and when I was going through a list of possible breakfast items, I had written down and thought I should give it a try with the sabudana we get here and it came out perfect!!

So here it is for Day 4 of BM #16.

Ingredients -

Sabudana/Saggubiyyam/Sago 2 cups
Curds/Yogurt 1/4 cup (Optional)
Onions chopped 1/2 cup
Potatoes boiled and cubed 1 cup
Turmeric 1/2 tsp
Peanut-Coconut Curry Powder 1/2 cup
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Lemon Juice as needed

Method Of Preparation -

Wash Sabudana in clean water and drain. Add 1/4 cup of curds/yogurt mix well, cover and set aside overnight.

Note - Instead of curds, plain water can be added too and the resting time depends on the variety of sabudana used.

Fluff the soaked sabudana and mix in the peanut-coconut masala powder and set aside.

In a heated wok/kadai, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, saute onions until golden brown.

Add in the boiled and cubed potatoes and turmeric. Also sprinkle salt and transfer the fluffed sabudana, mix and let it cook for a couple of minutes.

Remove from fire and squeeze in some lemon juice.

Serve as is or with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .

Preparation Time 20 min
Serves 4

Posted by Harini R on Saturday, May 19, 2012

11 comments

categories: Blogging Marathon, Breakfast, Dry Fruits and Nuts, Grains and its Products, Onions, Peanuts, Potatoes (Alu), Sago, Upma, Vegetables | |

Tamalapaku

Sabudana Millet Dosa

Javvarisi Thengai Paal Payasam ~ Vegan Sago Coconut Milk Kheer

Sabudana Vada - Air Fryer

Almond Flour - Sago Kheer

Semiya Saggubiyyam Payasam ~ Vermicelli Sago Kheer

Sabudana Kala Chana Waffle

Sago Nippattu

Sabudana Kheer

Vrat Ke Idli ~ Little Millet Idli

Guntha Ponganalu / Sago Paniyarams

Maramarala Vadiyalu ~ Puffed Rice Crisps

Saggubiyyam Vadiyalu ~ Sun Dried Sago Crisps

Sabudana Khichdi ~ Sago Upma

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