Sabudana or sago is a healthy ingredient to consume for breakfast, especially if you are on a weight-loss diet. It is easy to digest, and its versatility makes it easy for you to cook up a variety of dishes with it. Read to learn about five flavourful recipes that […]
Click here to view original web page at www.slurrp.com
Sabudana or sago is a healthy ingredient to consume for breakfast, especially if you are on a weight-loss diet. It is easy to digest, and its versatility makes it easy for you to cook up a variety of dishes with it. Read to learn about five flavourful recipes that are perfect to start your mornings with.
Whether it is Navratri or any other auspicious occasion to fast, sabudana (also referred to as tapioca pearl or sago) is among a few ingredients that are considered appropriate to consume. It is nutritious and contains a high amount of calories to provide you with energy. It is low in protein, fibre, and fat, therefore, it is lightweight and easy to digest for your body when you have not eaten anything for a long time.
Video Credit: Your Food Lab/ YouTube
From sweets to savouries, sago is used in multiple ways in Indian kitchens. But its consumption is not restricted to fasting days. One can eat them on any day, especially if they are trying to watch their weight and include healthy and gluten-free options into their diet. Sabudana is an excellent ingredient to start your day with. It has several potential health benefits along with muscle-building and strengthening properties.
Here are five recipes that you can cook for breakfast every morning using sago.
Sabudana Seekh Kebab
One of the best foods for vegetarians and vegans to make seekh kebabs is sabudana. The starch in it helps to keep all the ingredients together and adds a crisp taste to the dish. You will need boiled potatoes, spices, soaked sago, roasted groundnut powder, a pinch of sugar, salt to taste, curd, and rajgira flour. You mix all the ingredients together until you can make tikkis with them. Apply some oil to your hands, make cylindrical shapes of the combination, and grill them using skewers. You can eat them with green chutney. Serve them at a party, and everyone will be after you asking for recipes.
Also Read
- 5 Coconut Chutney Recipes To Make Your Breakfast Flavourful
- 5 Breakfast Dishes You Can Make With Leftover Idli Batter
- 7 Protein-Rich Vegetarian Breakfasts For A Nutrient-Packed Day
Sabudana Khichdi
It is one of the most common ways to use sago in any Indian kitchen. It is a hearty and lightweight dish that you must have eaten during Navratri or other festivals when your mother might be observing a fast. For this, you will need soaked sago, finely chopped potatoes, green chillies, black pepper, lemon, roasted peanuts, and freshly chopped coriander leaves. Use rock salt to prepare this delicacy, and it will elevate the flavours. It is a perfect recipe if you don’t like khichdi made of dal and rice and looking for something new to try that helps with weight loss as well.
Sabudana Kheer
Have you eaten rice pudding? It is nutritious and loaded with flavours. Similarly, you can make sago pudding. This delightful dessert is the best way to start your mornings. To prepare the kheer, you will need soaked sabudana, sugar, milk, saffron, cardamom, and dry fruits. You can top it with a few strands of saffron at the end for some natural colour and fragrance. You can eat this while you're fasting or opting for a weight-loss diet.
Sabudana Tikki
Sabudana is probably one of the best fried snacks that you can make for yourself for breakfast or serve your guests at a gathering. Using all-purpose flour or any other gluten-free alternative, green chillies, boiled potatoes, and black pepper, you can make the mixture for tikkis. Once you are able to bind this mixture, make small tikkis and keep them aside to take the shape. Deep fry or air fry them and enjoy with green chutney.
Also Read: How Did Sabudana Save Millions Of Lives? Find Out
Sabudana Dosa
If you like a protein-packed breakfast in the morning, mix sabudana and urad dal along with some poha and methi seeds. Soak these ingredients together for at least 4 hours along with rice in a separate bowl. Blend rice and sago mix separately and combine the two smooth pastes in a bowl along with salt to taste. Let the batter ferment for at least 12 hours and use it to make dosa or uttapam. You can serve it with sambhar or coconut chutney. This dish requires preparation ahead of time.
