Sago Pancakes recipe for breakfast!

Try this Sago Pancakes recipe for breakfast…you will love it. This recipe was developed quite by chance. I had some left over sago pearls (that had been soaked in water) and wanted to use them up.

When I finally decided to put them into a pancake batter, everything fell into place.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This sabudana pancakes low oil recipe is very healthy. It has lots of vegetables in it… A great way to trick kids into eating veggies!

Click the link below for the video:

Sago Pancakes (recipe for breakfast)             Makes 12

Ingredients:

FOR TEMPERING

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Curry leaves – 8

Hing or Asafoetida – ¼ tsp

Oil – 1 tsp

FOR THE PANCAKE BATTER

Moong dal/Green lentil(skinned or otherwise) – ½ cup (soaked in water for 2 to 3 hrs)

Sago/ Sabudana Pearls – ½ cup (soaked for 4 hrs)

Besan/Gram flour – 2 tblsp

Grated carrot – 1/3 cup

Finely chopped cabbage – ¼ cup

Grated boiled potatoes – 2 medium

Boiled peas – 1/3 cup

Chopped Coriander – 2 tblsp

Chopped green chillies – to taste

Salt – to taste

Chaat Masala – to taste (optional)

Oil – for frying

Yogurt – for serving

Method:

1.    FOR TEMPERING: Heat the oil in a pan or ladle. Add in the mustard and cumin seeds. Once they stop crackling, add in the hing or asafetida followed by the curry leaves. Turn off the heat at once and let it cool down to room temperature.

2.    FOR THE PANCAKE BATTER: Grind the soaked lentils and  the sago ( reserving about 2 tblsp) to a thick paste. Add the grated potato into the mixer jar. Grind to a thick paste again.

3.    In a large bowl add in the cold tempered oil along with the seeds and curry leaves. Pour in the prepared paste. Add in the chopped vegetables, coriander leaves and green chillies. Mash the peas slightly and add into the bowl. Finally, add in the reserved sago and gram flour. Season with salt and Chaat Masala powder.

4.    Mix thoroughly. Add in water if required to make the batter of dropping consistency. Rest it for 10 to 15 mins before cooking.

5.    Adjust the consistency of the batter before making the pancakes. Heat a flat pan and drizzle or brush with oil. Use a ladle to pour out the batter. Spread the batter lightly with the back of the ladle. Make 3 to 4 inch diameter pancakes.

6.    Cook till the top becomes firm before flipping it over. Drizzle or brush with oil and cook on both sides till they get a light golden colour.

7.    Take them out. Serve the sago pancakes hot with masala yogurt.

© Rinki’s Kitchen