From the Portuguese Sagu, is a starch derived from the pith of the breadfruit and other tropical palms. Its taste is sweet, is cleaned with water before use, dried and reduced to the form of grain. It is used to bind soups and broths tight, but also in the preparation of desserts, such as puddings and pudding.
In Indonesian cuisine, treated with milk and coconut meat, is the basic ingredient for many dishes, such as pancakes and dumplings. It is one of the main commodities which produce industrially glucose.
The tapioca is nothing more than the cassava starch and can be used in different ways. The tapioca may also be used as a natural thickener and contains no gluten, in addition to being highly digestible. It is an ingredient that allows you to play with the textures of the food. It gives a lot of preparations and compactness is a jelly sticky, chewing, and with the balls on the palate reminiscent of a little caviar.
Moreover, by virtue of its softness, allows reducing the doses of oil and sugar in recipes, with obvious advantages from the point of view dietetic.
The tapioca starch is of cassava, a grain native to South America. The thickening properties and is used to make sweets and dessert puddings and soups and creams made from vegetables. It is particularly prevalent in Africa, China and Thailand. You buy in health food stores and comes in the form of small white balls.
It is not consumed raw, because it is slightly toxic, as are the potato, but only after a soaking in water of at least 10 minutes and the subsequent firing, which converts it into a compound transparent and gelatinous. It should be cooked over low heat, otherwise the heart will remain white and hard and be annoying in the mouth.
Prep Time: 30 mins ♥ Cook Time: 10 mins ♥ Total Time: 40 mins ♥ Yield: 4 servings
Nutrition: 180 calories, 4.6 grams fat
Ingredients
1 tbsp gram flour
1 tbsp millet flour
1 cup wheat flour
1 cup rice flour
1 cup sabudana
2 potatoes
1 inch ginger
1 onion
1 tomato
1 tsp carom seeds
2 tbsp coriander powder
1 tsp turmeric powder
1 tsp cumin seeds
2 tbsp sesame seeds
2 green chillies
1 tsp red chilli powder
1 tsp sugar
Salt to taste
4 tbsp peanuts
Oil
Butter
1 cup coriander leaves
1 tsp lemon juice
Recipe Method
Soak sabudana overnight in enough water. Drain them really well next day.
Mix together all the flour in a mixing bowl and add enough water to make a thick batter. Add sabudana, mashed potato, coriander powder, ginger, red chilli powder, turmeric powder, carom, cumin seeds, ginger and green chilli paste, salt, sugar, onion, finely chopped coriander leaves, lemon juice, sesame and peanuts. Mix everything together well. Knead it into stiff dough. Keep it to rest for 30 mts.
Take rolling board, and start to flatten small ball dough to make flat bread, sprinkle sesame seeds.
Heat and grease a nonstick skillet. Add a tsp oil. Place a flattened round pancake. Cook on both sides till golden brown and crisp.
Serve hot with a dollop of butter, pickle, raita or plain yogurt.
