Tuesday, 22 May 2012
Home made sabudana(sago)flour | Tapioca flour-peeth recipe
Sabudana /sago/tapioca is known in Hindi/Marathi sābūdānā (literally, 'grains of sago'),সাবুদানা (Sabudana) in Bengali, સાબુદાણા (Sabudana) in Gujarati, Urdu sābūdānā (a variant of the preceding word), called "Karrapendalam" "కర్రపెండలము" in Telugu,Malayalam kappa or maraccīni, Tamil maravaḷḷi kilanku, and Kannada sabakki(ಸಾಬಕ್ಕಿ). In Indian cuisine, the granular preparation of cassava starch, is known as sābūdānā'. Tapioca flour is a slightly sweet white starchy flour derived from the cassava root. Tapioca flour is also grain free so it is a great choice for those who are wheat or gluten intolerant.
Sabudana is Hindi WORD for Pearl Sago, a whole-grain starch extracted from the pith found inside the trunk of Sago Palm, scientifically known as Metroxylon sagu. Sabudana resembles pearl tapioca, which is derived from the cassava plant. Pearl sago's whitish seeds become soft and spongy when soaked in water, and turn translucent when cooked. Tapioca is a starch extracted from cassava (Manihot esculenta). Commercially, the starch is processed into several forms: powder, fine or coarse flakes or meal, rectangular sticks, and spherical "pearls". Pearls are the most widely available shape; sizes range from about 1 mm to 8 mm in diameter, with 2–3 mm being the most common.
Sabudana is a regular member in my kitchen & used for variety of fasting(vrat /upwas) dishes which we make in Maharashtra.today lets learn how to make sabudana flour at home.
500gm sabudana pearls /sago/tapioca
1.Rub some ghee to the sago and roast it over low heat. Stir occasionally to keep from burning.It changes to golden color after 5- 10 minutes.
2.Remove from the fire and keep aside to cool.
3. Make a very fine powder of sago in a heavy duty grinder and keep aside.
4. Strain with a strainer .Grind the coarse leftover remains in grinder & again strain it.
5.Use the tapioca flour immediately or pour it into an airtight container.
6. Seal the container and store the tapioca flour in the refrigerator until it is needed.
Basically sabudana flour is used as a binding agent in suran thalipeeth/ upwas cutlet / upwas kachori & can be used as a substitute for upwas bhajani / rajgira flour/singhada ata.
Few recipes using sabudana flour.