Has anyone ever told you that if we soak sago for 4 hours, then after 4 hours, we can grate a raw potato and add it along with roasted peanuts, chopped green chili, chopped coriander leaves, rock salt, ginger, and 2 tablespoons of yogurt? Mix all these things well. Once everything is nicely mixed, you can mash 2 boiled potatoes and add them to the mixture, mixing everything thoroughly again. Then let it rest for...
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Soak sabudana for 4 hours.
Grate the raw potato and add it to the soaked sabudana along with roasted peanuts, chopped green chili, chopped coriander leaves, rock salt, ginger, and yogurt. Mix everything well.
Mash the boiled potatoes and add them to the mixture. Mix thoroughly again and let it rest for about 10 minutes.
Take small portions of the mixture in your hands, make balls, and spread them on a greased plastic sheet. Apply a little oil on your palms as well.
Place the pancakes on a hot pan and cook for about 2 minutes on each side until they turn golden brown.
Ensure the sabudana is soaked properly for 4 hours to achieve the right texture.
Apply oil on your palms to prevent the mixture from sticking while shaping the pancakes.
Cook the pancakes on medium heat to ensure even cooking and a golden-brown color.
How long should I soak the sabudana?
You should soak the sabudana for 4 hours to achieve the right texture.
Can I use regular salt instead of rock salt?
Yes, you can use regular salt if you are not making this recipe for fasting purposes.
What can I use instead of a greased plastic sheet?
You can use parchment paper or a clean, greased surface to spread the pancakes.
Can I skip the peanuts?
Yes, you can skip the peanuts if you have a nut allergy or prefer not to use them.
How do I prevent the pancakes from sticking to the pan?
Ensure the pan is hot and greased properly before placing the pancakes on it.
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