Tag Archives: Sago

Rice Sago Dosa

29 Oct

Rice Sago Dosa.

Raw rice is soaked in yogurt along with sago. The mixture is then ground into smooth thick batter which is poured onto a flat plan into a dosa. The dosa is then layered with onion and cooked till done. Serve rice sago dosa immediately with any pickle of your choice.
Makes: around 2 Servings of Rice Sago Dosa.


Raw Rice 3/4 Cup
Sago / Sabudana 2 Tbsps
Yogurt 1/2 Cup
Onion 1 Small
Green Chiles 2
Oil 2 tsps

Method of preparation:

Peel and chop the onion.
Remove stems, wash and finely chop the green chiles.
Whisk yogurt with few tablespoons of water, add raw rice and sago.
Leave it aside for overnight in a warm place.

Add the rice and sago into the grinder and grind into smooth thick paste.
Use the yogurt water which is used to soak the rice if necessary to make the grinding easy.
Remove the ground rice sago batter onto a bowl and stir in salt.

Heat a flat pan on medium heat.
Pour around a big scoop of rice sago batter on to the flat pan and lightly spread with back of the ladle.
Layer the thick dosa with chopped onion and green chiles.
Pour around a tsp of oil around the dosa.
Once the bottom starts to change color, turn the dosa on the other side.
Let it cook for couple more minutes before removing from heat.
Serve rice sago dosa immediately with any pickle of your choice.
Notes: Make sure to soak the rice well.

Suggestions: Adjust the consistency of the batter with the yogurt liquid in which the rice is soaked. The batter can be stored in the refrigerator for couple of days if necessary.
Variations: If dosa batter becomes too thin, add a tbsp or so of rice flour. If dosa batter becomes too thick, adjust with water.
Other Names: Rice Sago Dosa.


Sago Yogurt Vada

4 Sep

Saggu Biyyam Vadalu.

Sago is washed and soaked in yogurt overnight or for around 6 hours. The mixture is seasoned with spices and deep fried in oil till golden brown in color. Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Makes: around 5 Sago Yogurt Vada.


Sago / Sabudana 1/2 Cup
Yogurt 3 Tbsps
Onion 1 Small
Rice Flour 4 – 5 Tbsps
Green Chiles 1 – 2
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together washed sago, yogurt, around 5 tablespoons of water.
Mix well and let the sago soak for around 6 – 8 hours.

Add rice flour, onion, green chiles, cumin seeds, cilantro and salt to the soaked sago mixture.
Make the mixture into soft but little wet mixture that can turn into soft ball if desired. Adjust rice flour if necessary.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with sago yogurt mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the sago yogurt disk in hot oil.
Make 2 – 4 such vada depending on the surface space in the pan.
Fry sago yogurt vada on both sides until golden brown in color.
Remove the fried sago yogurt vada onto absorbent paper.
Repeat the same with any remaining sago yogurt mixture.
Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Notes: Make sure to soak the sago well.

Suggestions: If vada is not cooked well inside, put it back into hot oil and fry on low flame till cooked inside and crisp outside.
Variations: You can also check other vada recipes here.
Other Names: Sago Yogurt Vada, Saggu Biyyam Vadalu.

Sago Upma

5 Jul

Saggu Biyyam Upma.

For sabudana upma, sago is soaked for around an hour and strained. They are then briefly cooked along with whole spices, onion and potato. Dish is finished with lemon juice and serve sago upma immediately.
Makes: around 2 Servings of Sago Upma.


Sago 1 Cup
Onion 1 Small
Potato 1 Small
Lemon Juice 2 Tbsps
Turmeric Powder a Pinch
Salt to Taste
Cilantro few Sprigs


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash sabudana under water for few times and soak them in water for around an hour.
Strain the sago and leave it for another hour or so till sago pearls are moist but separate and don’t stick to each other.

Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak the cubes in water until required.
Peel and finely chop the onion.

Heat oil in a pan, add add all talimpu ingredients in order.
When cumin seeds starts to change color, add chopped green chiles, onion, potato and salt.
Cook covered on medium flame until potato turns just soft but whole.
Uncover, stir for a minute and stir in soaked sago pearls, cilantro, turmeric powder and sufficient salt (if necessary).
Mix carefully and cook for 3 – 5 minutes until sago pearls change color and become translucent.
Remove from heat, add lemon juice.
Serve sabudana upma immediately.
Notes: Make sure to dry the sabudana after soaking to avoid getting mashed up in the khichdi.

Suggestions: Sabudana khichdi is little grainy – soak sago for longer next time.
Sabudana khichdi is mushy – reduce the soaking time and increase the drying time.
Variations: Check other sabudana recipes here.
Other Names: Sago Upma, Saggu Biyyam Upma.

Vermicelli Sago Halwa

9 Nov

Vermicelli Sago Halwa.

Sago / sabudana is cooked in milk first since it takes long time to cook. Once sago is translucent and cooked, vermicelli added and cooked briefly. Vermicelli sago halwa is flavored with cardamom and garnished with dry fruits. Serve vermicelli sago halwa hot or cold.
Makes: around 4 Servings of Vermicelli Sago Halwa.


Vermicelli 1/4 Cup
Sago / Sabudana 1/8 Cup
Milk 2 – 3 Cups
Green Cardamom 1 Pod
Sugar 1/4 Cup
Cashews 5
Raisins 8
Ghee 1/2 tsp

Method of preparation:

Crush the cardamom and remove all the black seeds.
Pound the black cardamom seeds into powder and keep aside.

Heat ghee in a small pan, add cashews and raisins.
Fry till cashews turn golden brown and remove from heat.

Heat milk in a sauce pot on medium heat.
Add sago and boil the milk till sago turns translucent (around 20 minutes).
Keep stirring the milk frequently to avoid sticking to bottom of the pan.
Once sago is transparent, stir in vermicelli and cardamom powder.
Boil for a minute or two or until the mixture is very thick and remove from heat.
After removing from heat, immediately stir in sugar and fried cashews and raisins.
Pour the vermicelli sago mixture onto a wide plate and let it cool to room temperature.
Once the halwa hardens, cut into pieces and serve vermicelli sago halwa.
Notes: Make sure not to burn the milk.

Suggestions: Make sure sago is cooked well before adding sugar.
Variations: You can also serve the cooked halwa hot before it cools down and becomes solid. Add your choice of dry fruits to the vermicelli sago halwa.
Other Names: Vermicelli Sago Halwa.

Sago Rotti

20 Jun

Saggu Biyyam Rotti.

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.