Sago / Sabudana is soaked in water till it softens. Rice flour is mixed with soaked sago along with chopped onion and spices. The dough is then spread on a deep pan or flat pan and cooked on low flame till done. Serve sago rotti with any pickle of your choice.
Makes: around 2 Servings of Sago Rotti.
Sago 3/4 Cup
Rice Flour 5 – 7 Tbsps
Onion 1 Small
Green Chiles 1 – 2
Cilantro Few Sprigs
Cumin Seeds a huge Pinch
Salt to Taste
Oil 1 tsp
Method of preparation:
Wash sago with fresh water and soak in enough water for around 2 hours.
Press sago between fingers and it shouldn’t feel hard.
Strain the sago and keep aside.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
In a mixing bowl, mix together soaked sago, rice flour, green chiles, cilantro, cumin seeds and salt with sufficient amount of water if required.
Knead the mixture into soft dough.
Divide the dough into two portions.
Heat a small wok or appam pan or flat pan on medium low heat.
Apply quarter tsp of oil and place a portion of sago rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Pour few drops of oil around the sabudana rotti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the sago rice flour rotti crisp up for few minutes on both sides.
Remove the sago rotti onto a plate and repeat the same procedure with remaining portion of the mixture.
Serve sago rotti with any pickle of your choice.
Notes: Make sure sago is soaked well.
Suggestions: If sago is not soaked well, add more water and leave it aside for another half an hour.
Variations: Check other recipes with sabudana here.
Other Names: Sago Rotti, Saggubiyyam Rotti, Sabudana Rotti.