Sabudana, seeme-akki, sabbakki, jawu-arisi, saggu-biyyan are the different names by which sago is known as in different parts of India. Sago or sabudana is very popular in Maharashtra. It is eaten mainly during fasting.

The sabudana khichdi is also a favourite Maharashtrian breakfast. The sabudana vada is a tasty snack which you could have at any time of the day. Sago is also used to make ‘payasam’ or ‘kheer’. Here are two of easy sago recipes.

Sabudana Khichdi

Ingredients: Sago[sabudana]-250 gms; Peanuts-1/4 cup; Finely chopped green chillies; Boiled potato-1 medium sized; Cumin seeds-1 tbspn.; Lemon juice-1 tbspn; Grated coconut-2 tbspn; Finely cut coriander leaves-2 tbspn; Oil-2-3 tbspn; Salt. Method: Wash the sabudana 2-3 times and put it in a wide vessel and spread it evenly.

Sprinkle about 1/2 cup water all over it and let it soak for 3-4 hours. Check periodically to see if the water is absorbed. If necessary, sprinkle some more water. The sabudana grains should become soft but should be separate and should not stick to each other and the water should be completely absorbed. Roast the peanuts on a tawa, remove skin and grind coarsely. Cut the boiled potato into ½ inch cubes. Heat oil in a thick bottomed pan, add the cumin seeds and chopped green chillies. Stir for a minute and add the boiled potato and stir. Add the soaked sabudana, ground peanuts, grated coconut, lemon juice, salt and coriander leaves and mix properly.

Saute for 3-4 minutes, stirring continuously so that the sabudana does not stick to the pan. Garnish with coriander leaves and serve.

Sabudana Vada

Ingredients: Sago[sabudana]- 1 cup; Potatoes-2 medium sized; Peanuts-1/4 cup; Finely chopped green chillies 3-4; Finely chopped coriander leaves-1 tbspn; Cumin seeds-1/2 tspn; Salt to taste; Oil for frying.

Method: Wash and soak the sabudana till soft [like in the previous recipe]. Roast and coarsely grind the peanuts. Boil, peel and mash the potatoes. To these mashed potatoes, add the soaked sabudana, coarsely ground peanuts, chopped green chillies, cumin seeds, coriander leaves and salt and mix every thing together to make a stiff dough. Divide this mixture into lemon sized balls. Take each ball, flatten it between your palms and deep fry on a medium flame till golden brown. Serve hot with coriander or mint chutney.