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.
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.
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.
PREP TIME 15 minutes + 4-6 hours soaking time
COOK TIME 20 minutes
TOTAL TIME 35 minutes + 6 hours passive time
• 1 cup sago (sabudana), thoroughly washed
• 4 medium size potatoes, boiled and refrigerated
• 1/2 cup roasted and coarsely ground peanuts
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper powder
• Juice of 1 lemon
• Handful of chopped coriander
• Salt to taste
• Pizza cheese cubes, as required
• Raisins, as required
• Oil, as required
1. Wash and soak sabudana
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.
2. Prepare mixture
In a mixing 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. Shape and stuff balls
Take a lemon size portion of the mixture. Spread on your palm. Place a cheese ball or 2 raisins. Pack the ball.
4. Fry balls
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. Bon appétit
Serve the sago balls hot with tomato ketchup up or green chutney of kids’ choice.
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