Sago Rotti (Sabudana Thalipeeth)

Tension filled engineering exams, vast syllabus, Parents care and concern; these are the memories that come to me whenever I cook this. Years ago I used to be a nervous wreck when it came to my exams, the last minute cramming, never ending studies, burning of midnight oil, lack of sleep etc.  

As usual, my parents were concerned and wanted to alleviate my tension in ways they found feasible. Somewhere along the way they came with the idea of making my all time favorite dish “Sabudana Thalipeeth” during my exams, so that I could relax and take a break for a little bit. I now recall the way my Mom used to prepare it with so much warmth and care, while my Dad would try to calm me by saying some encouraging words. My Grandpa would crack some jokes and cheer me up while my younger brother as usual would complain that I was the center of attraction and that I hog the limelight as well as everybody’s attention at home. 

I would then indulge myself in that Roti, taking small pieces at a time and relishing every bit of it, crispy on the outside and soft and gooey on the inside. The combination of cooked potato along with sago, peanuts gives it a unique taste. So with all the affection showered, lingering taste in my mouth, my mind would be deviated and that would calm me and give me a fresh approach to my studies. 

1. 1 cup sago/ tapioca / sabudana

2. 1 medium potato

3. 2 tbsps yogurt

4. Handful of peanuts

5. 3-4 green chillies

6. Jeera,

7. Coriander leaves a handful

8. Oil

9. Salt to taste

Preparation:

• Soak the Sago/ tapioca in enough water for about 2-3 hours.

• Drain the water completely; making sure no liquid is left out.

• Dry roast the peanuts until crunchy, remove skin and collect them together on a square of people. Use rolling pin to roll over it and make coarse powder.

• Peel and grate the raw potato.

• Also cut the green chillies into small pieces.

• Cut the coriander leaves finely.

• Mix all the ingredients (except oil) thoroughly and keep aside.

• Taste to make sure the salt, spice is correct.

Method:

• Heat a tava/flat pan and grease it a little bit. When the tava is hot, take a handful of the sago mixture and place at the center.

• Pat the mixture using finger tips and spread it around starting from the center to form a circle.

• Use little water to spread this out if it becomes hot to handle.

• This spreading should not be either too thick or thin, make it as even as possible.

• Make about 4-5 small holes around the periphery and center of the circle using a spatula.

• Put about 1 tsp of oil around the Roti and also 1 tsp into the small holes.

• Cover this with a lid and let it stay for a minute or so on medium heat.

• After 2 minutes take a peek and check to see if the back of the Roti has a brown color.

• If it has not, then let it stay for a while or the Roti will break when trying to turn it around.

• If it has browned then, turn the Roti around, put some more oil around it and let it cook for a while.

 The Roti can be served as is as it has all the flavorings and does not need any accompaniment. 

NOTE: The roti has to be cooked on medium heat for a long time on both sides. If left un-cooked or half done it tastes bitter.