Tapioca or sago can be made from three types of plant sources: the trunk of the metroxylon sagu tree, the pith of the cycas revoluta shrub or from the the root of the cassava or yucca. Loaded with carbohydrates, it is the perfect ingredient for fasting days as it gives a quick boost of energy. Additionally, tapioca has more to offer in terms of texture than taste and is usually cooked with milk and sugar for a dessert or with peanuts, potatoes and spices for savory snacks. The four most popular dishes made with tapioca in India are: sabudana kheer, sabudana khichadi, sabudana vada, and sabudana thalipeeth. The kheer is the only sweet dish and the other three are savory. It is fun to eat cooked sabudana as its texture is similar to gummy candies or boba.

We grew up eating sabudana khichadi every week as it is a family obsession and also because Aai used to fast once a week. She personally does not really like khichadi but did not have the courage to disappoint us since we waited so eagerly for it every Friday. Aai’s sabudana khichadi is quite famous with friends and family and one of her most requested items. My generous and loving friends still visit her even in my absence and hope that she will make them her famous khichadi. Needless to say, she never disappoints.

Sabudana thalipeeth, or pancake, was not made as frequently. Soaking the sabudana to the perfect fluffiness is an art and when it gets too soft or mushy, you can easily turn it into pancakes. This week I was specifically determined to make the pancakes and they definitely hit the spot with the craving and the food memory.

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Step by Step

1. Take 1 cup sabudana in a bowl and rinse it a few times by adding and draining water.
2. Then soak it in warm water for 30 mins, cover and let stand.
3. Drain the water and cover. Let stand for 2 hours.
4. Boil 1 medium sized potato in a pressure cooker, pan, microwave or instant pot; peel and grate it.
5. Grate or finely chop 2 green chillies (to taste).
6. Add to the bowl:
   • 2 tbsp roasted and ground peanuts
   • 1 tsp cumin seeds
   • 1 tsp cumin powder
   • 2 tsp salt (to taste)
   • 2 tsp sugar
7. Thoroughly knead all the ingredients by hand.
8. Add 1/4 to 1/2 cup water gradually as you knead. The dough should be cohesive and sticky.

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7. Prepare to make the pancake by placing a small plastic bag on a flat surface. I used a quart size ziploc baggie.
8. Heat a pan on medium heat.
9. Pour some oil into a small bowl.
10. Take a large lemon size ball of dough and start flattening it gently with your hand.
11. Dip you hand in a bowl of water from time to time as you flatten the pancake.
12. Poke 3-4 holes in the pancake.
13. Pick up the plastic bag and lay it onto your hand with the pancake side down on your palm.
14. Peel off the bag and place the pancake on the hot pan.
15. With a spoon, drizzle oil through the holes.
16. Allow the pancake to cook. The sabudana will start becoming transparent. and lightly brown on the underside.
17. Flip the pancake and drizzle more oil through the holes.
18. Allow the second side to be cooked well, lightly brown with crispy edges.
19. Serve with plain yogurt, cucumber raita or a peanut chutney.

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Some Tips

Aai always rinses and drains her sabudana at night before going to bed, covers the bowl and it is ready for cooking in the morning. Sabudana is a bit tricky to prep but I have learned with trial and error that if you soak it in warm water for 30 mins before draining, that helps in making it soft and fluffy when cooked. I usually soak it around 9 am in the morning and it is ready for use around 11 am. If you think that the pearls are still hard, sprinkle some water and let it stand covered for 30 more mins.

You can grate a raw potato instead of a boiled one in the pancake dough. I prefer the boiled one as it is softer and helps bring the dough together more easily.

The pinch of sugar is a family preference and some people are a bit surprised by its addition.