Sago also known as Sabudana in India is a starch extracted from the sago palm tree and is a common in Indian cuisine. It is a starchy food and consumed mostly during religious fasting rituals. It is also very cooling effect on system and hence the best food for patients with fever, diarrhea and poor digestion.
Summer is also a time in India where there is a culture of drying vegetables, mixtures of lentils and spices dough, and pastes made from rice, sago and similar items are preserved for the rest of the year especially in preparation for the monsoon season when fresh produce is not readily available.
Sago Fritters are served as accompaniments with meals just like pickles, chutneys and papad. They are readily available in the market but it lacks the flavor of a homemade one. Plus they are so easy to make and you make it either sweet or savoury according to your liking.
1 cup sabudana
5 cups water
1 tsp cumin seeds
2 tsps. chilli flakes
2 tsp sea salt
- Wash the sago/sabudana really well.
- Soak the sago/sabudana in 2 cups of water preferably overnight.
- Next morning, drain the water and transfer the sago/sabudana to a heavy bottom pan. Add 5 cups of water, salt and cook on medium heat stirring continuously.
- Cook the sago/sabudana till it is soft and transparent. The consistency will be like a dosa batter.
- Now add the cumin seeds and chilli flakes. Check for seasoning and adjust accordingly.
- Let it cook for another 5 minutes. Then switch off the flame.
- Let the mixture cool down a bit. In the meantime, spread a cotton cloth or a plastic sheet under the sun and prepare it for spreading the fritters. If using a plastic sheet, sprinkle some water and spread it.
- Take a tablespoon of the mixture and gently pour over the cloth or sheet. Repeat for the rest of the mixture keeping a 1-2 inch space between each.
- After 2 days when it is semi-dried, flip it over and let it dry on the other side. Depending on the amount of sunlight you receive, the whole process could take anywhere between 2-5 days to dry completely. Mine took about 4 days.
- When it is completely dry, it will be hard and crisp.
- Store in an airtight container if not using immediately.
- When you ready to fry, deep fry them in oil. They will start puffing up and will turn white in colour.
- Serve along with a meal or as a tea time snack.
Variations to the mixture:
- You can add crushed green chillis, pepper or red chilli powder to the mixture as per your taste
- Omit the cumin seeds and red chillis flakes and add sugar to make a sweeter version.
- Add 1/4 tsp of asafetida to the above mixture.