Sabudana Tikki without potato
Sabudana Tikki or Sago / Tapioca pearls Tikki is a patties look-alike. Sabudana is used in India for fasting recipes like Sabudana Khichdi / Sabudana Thalipeeth (flattened bread) or to make deep fried Sabudana vada. Sago Carrot Kheer is relished at home . However, this Sabudana Tikki is shallow fried with very minimal oil, and is also made without potato (a binder usually used in the aforementioned recipes and can also be made in under 15 mins with some prior prep.
How is Sabudana / Sago pearls extracted?
The pith of the Cassava roots is opened (which is basically a very fibrous tissue). It is later processed to release the starch and the pearls are then made at the factory. Sago pearls are rich in carbs and starch, therefore making it a perfect ingredient for those fasting or on a religious diet which forbids them from eating other grains.
Sabudana Tikki can be had on its own like cutlets or even sandwiched between breads / lettuce cups to make for an amazing burger.
Tips to make this Sabudana Tikki for fasting
- Use Sendha Namak (fasting salt) instead of normal salt
- Omit the greens mentioned here
- Add boiled potato in place of the flours mentioned for binding.
- Let me know how you liked this and do leave a comment at the end of this post
Tips and tricks to make non-chewy Crispy Sabudana Tikki
- Wash the sabudana in a colander under running water for 30 seconds. This removes the superficial starch.
- Then add to a bowl and soak it for the time mentioned in the recipe.
- The level of the water above the sabudana must be just 1 cm above the sago pearls.
- Mix and make the patties (with refrigeration), this helps the starch to coagulate further and give crisper tikkis.
- Roast the semolina well and only then add, else the mixture turns soggy.
What you need to make Sabudana Tikki
Prep time – 15 mins, Soaking time – 2 hours, Cook time – 15 mins
Makes – 15 servings
Cuisine – Indian, Course : Appetiser / Snack
(1 cup = 200 ml)
- 2 cup Sago Pearls (not the nylon variety)
- 1 cup Roasted Semolina
- 1 cup Rice Flour
- 1 tsp Salt
- 1/2 tsp Turmeric
- 1/2 cup Radish Leaves
- 2 TBSP Fresh Coriander leaves
- 1 tsp Red chilli flakes (Sub with Green Chillies if you prefer)
- 4 TBSP Oil
How to make Sabudana Tikki
Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don’t forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????
Sabudana Tikki | Sago Tikki
Equipment
- Shallow Fry Pan
- Bowl
Ingredients
- 2 cup Sago Pearls not the nylon variety
- 1 cup Roasted Semolina
- 1 cup Rice flour
- 1 tsp salt
- 1/2 tsp Turmeric
- 1/2 cup Radish Leaves
- 2 TBSP Fresh Coriander
- 1 tsp Red Chilli Flakes Sub with Green Chillies if you prefer
- 4 TBSP Oil
Ahh! these sabudana tikki are just perfect for us. Absolutley love them and a must make.
thanks Arch. do try
Usually I make sabudana tikki for Ekadashi fasting. That means I either use potato, sweet potato or cassava. This recipe of yours with rice flour, semolina and radish leaves is so different. Will have to make this as soon as possible. Perfect as a snack.
yes, this is a different take on the popular sabudana cutlet without potato though..
We as a family love sabudana, these tikkis look delicious. Must try making them soon. It is something different.
THank you, Jayashree, Do try, they are very delish
Sabudana tikkis are loved and relished anytime. Here in Bangalore I had sabudana vada with sabsige soppu (dill leaves) which i thought was a nice innovation and now ur recipe uses radish leaves which is totally another level.. I think I must now try these variants at home ..I follow the normal traditional style of sabudana vada
wow sabsige soppu is something I should try too! thank you for that idea..
Made these for the kids lunch box and wow, the responses were more for every day. Wonderful and easy recipe.
awww. totally made my day, Seema. Thanks so much !