Have you tasted Sabbakki in rotti form? If the answer is no, then you have to try it. So far all my friends who have been making it have loved this rotti very much.
Blog: www.tasteofmysore.com Author: Lakshmi Grandhim
Preparation time : 5hr Mixing Time : 1hr
Makes : 10 rottis
200g : Sago or Sabbakki*
1 : Potato
1tbsp: Rice Flour (Optional)
1tsp: Green Chilli Paste
1tbsp: Coriander and Curry leaves chopped
1. Soak Sabbakki or Sago for 5-6 hrs. Drain water and keep it aside.
2. Cook Potato, peel and mash. Cut coriander and curry leaves
3. Mix all the ingredients – Soaked & Drained sago, mashed potato, Coriander & curry leaves, chilli paste, rice flour and salt. Usually mixing does not call for any additional water. If needed add a little.
4. Grease a non-stick paper with oil. Take little dough and pat them into a circle on the non-stick paper. Transfer it to hot pan.
5. Fry on both sides till done. This step takes time, so do not hurry or you will end up with torn rotti which is half cooked.
1. Sago is also called Sabbakki, Saggubiyyam. Soak for atleast 6 hrs before you make this dish.
2. Frying time is a little long but it is worth the wait. It takes approximately 3 – 4mins for 1 rotti to cook.
3. If you are making this dish for your vrat or ekadashi purposes, minus off the rice flour and add a potato more for binding purposes. Cooking time increases by altering the proportion, so just take care of that part.
Wishing you all a happy and blessed year 2014. It was Hanuman Jayanti on 1st of Jan, here is Lord Hanuman's blessings from Changi Ramar Temple, Singapore