Sabudana Tikki | Kids Tiffin Recipes | Sabudana Vada – Sago balls

What is sabudana tikki?

Sabudana tikki are patties made with sago and boiled potatoes, lots of peanuts and some fresh ingredients such as coriander, ginger, etc. These particular sabudana tikki come with a surprise inside. This recipe is especially for kids. So the tikkis have been shaped like balls. Further to maintain the health quotient, these have not deep fried them, instead have been cooked in an appam pan.

Let’s talk about the ingredients for sabudana tikki

Sabudana tikkis call for sago, boiled potatoes, roasted peanuts, some raisins and pizza cheese. Yes, it’s no typo… we need some cheese to surprise the kids. The most important part about making any recipe using sago is good quality sago. Further, it is equally important to wash and soak them correctly. Peanuts are critical for most of the sago based recipe. Roasted and coarsely ground peanuts work best for the tikkis or balls in this case. I have filled the sago balls with pizza cheese and raisins for my daughter and son respectively, as former is a cheese lover and the latter has a sweet tooth.

You might also like our collection of kids tiffin recipes. View it here.

How To Make Sabudana Tikki

1. In a large colander take 1 cup sabudana. Wash till the running water is clean. Add enough water such that sabudana is properly soaked. Leave it for 4-6 hours or overnight. Once done, it should be soft.

Tips:Tip: For checking, take a pearl and press it between the fingers. It should mash easily. If it doesn't, just sprinkle some water and leave it for some time. Tip: If the sabudana is soft but there is unabsorbed water, spread on a kitchen towel for 10-15 minutes, thereafter it will be ready to use.


2. In a mixing bowl put soaked sabudana. Add 4 boiled and mashed potatoes, 1/2 cup roasted and ground peanuts, salt to taste, 1/2 tsp red chilli powder, 1/2 tsp black pepper powder, handful of chopped coriander and juice of 1 lemon.


3. Take a lemon size portion of the mixture. Spread on your palm. Place a cheese cube or 2 raisins. Pack the ball.


4. Heat few drops of oil in the appam pan. Fry the balls on low flame till golden brown from all sides. Keep rotating to ensure even cooking.


5. Serve the sago balls hot with tomato ketchup up or green chutney of kids’ choice.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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