Sabudana Steamed Cakes with South Indian Tadka
Sabudana (tapioca pearls) steamed cakes are a healthy twist to traditional fried snacks. Combined with South Indian tadka (tempering), this dish is light, flavorful, and perfect for breakfast or as a snack. The steamed cakes are soft, mildly spiced, and aromatic due to the tempering of curry leaves, mustard seeds, and chilies.
Nutrition Facts
Per serving
Energy
77 kcal
Protein
1 g
Carbs
16 g
Fat
1 g
Fiber
0 g
Ingredients
Sabudana (Raw)
1 small cup (100g)
Mustard oil
1 tsp (5g)
Skimmed milk Curd (Homemade)
0.5 cup (100g)
Chopped Green Chilli
1 tsp (2g)
Grated Ginger
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Baking Soda
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Curry Leaves
3 gm (3g)
Asafoetida
0.25 tsp (1.25g)
Plain Water
2 medium cup (500g)
Instructions
Preparation
Wash the sabudana thoroughly and soak it in water for overnight. Drain excess water.
Grease small steaming molds or plates with oil and set aside.
Add yogurt in a blender, blend it with the sabudana to create a batter. Let it ferment for 1-2 hours for enhanced flavor.
Cooking Steps
In a mixing bowl, add sabudana, yogurt batter, green chilies, ginger, coriander leaves, salt, and baking soda. Mix well to form a thick batter.
Pour the batter into greased molds.
Steam the molds in a steamer for 12-15 minutes on medium heat, or until a toothpick inserted into the center comes out clean.
Remove the molds from the steamer and let the cakes cool slightly. Unmold carefully.
For South Indian Tadka:
Heat oil in a small pan over medium heat.
Add mustard seeds and let them splutter.
Add curry leaves, asafoetida, and broken dry red chili. Stir for a few seconds until aromatic.
Pour the tadka over the steamed sabudana cakes.
Serve it.