"Today's Upwas Lunch : Spicy Nachani- Sabudana- Potato Tikki and Kuve' Pittache Kesari Doodh" ... Delicious- Healthy spicy tikkis (small bhakris) prepared with tapioca pearls with batato and ragi/ finger millet powder ... Yummilicious ....
** As goes the name this tikki is a slight variation of sabudana vadas prepared for upwas or as a snack. I added on Nachani/ Finger Millet powder and prepared it slightly loose textured than the vadas and prepared tikkis by patting it into flat shapes and tava fried the same instead of deep frying. Making variations to the existing recipes is always fun provided it turns out tastier and most of my variations luckily have which have given me inspiration to go in for more. I will not run into much details again here as I have already written a lot elsewhere in other posts were in I have prepared both sabudana vadas and tikki in various combinations to which I will be sharing a common link at the bottom of this recipe, please check out the same, you will be surprise how versatile sabudana is and how many dishes can be prepared using the same. About Nachani/ Ragi/ Finger Millet too I have written a lot, it has the highest calcium content and is a millet that must be included into your daily diet for loads of health benefits.
** As all of you are aware tikki is a flat burger sort of dish relished with chutney or ketchup. Tikki’s can be either deep fried, shallow fried or tava fried too. I have also air fried the same successfully. This time however these tikkis are tava fried, but I intend to try out more air-fried recipes soon, as I have been getting lots of requests to share the same by many fried who are reluctant to eat fried ones keeping in mind the growing health awareness. I myself would love to go in for the same, however my air fryer has not been used much due to lack of trials that a dish needs to be prepared for perfection. But, I intend to do so, so do keep a keen watch on my Blog for the same. I served with neither as I had prepared this one spicier and could be had on as it is, however you can serve with them if you wish so. The Kuve pitta kesari doodh is already explained elsewhere, so will share the recipe link at the bottom of this recipe, you may choose to follow it if you would like to try out the same and do give me a feedback if possible.
** Here is my simple recipe for “Spicy Nachani- Sabudana- Potato Tikki” … My Style …
Sabudana / Tapioca Pearls : 1 heaped Cup (Large sized variety)
Potato/ Batata/ Aloo : 1 large size ( About 150 gms)
Nachani/ Ragi/ Finger Millet Powder : 1 cup (+/- depending on the mixture)
Green chillies/ Tarni Mirsanga/ Hirvi Mirchi : 6-8 finely chopped (+/- as per individual choice)
Hing/ Asafoetida Powder : 1 tblsp
Salt to Taste/ Namak swad anusar.
Oil/ Tel : 1 tblsp
** Oil : For frying the Tikki's.
** To Prepare Sabudana / Tapioca Pearls : In a large bowl add one cup of large sized variety of sabudana and add about 4-5 cups of water. Leave this covered aside for about 2 hours. Drain off the water completely and leave it aside to swell on its own for another 2-3 hours. Sabudana should swell properly and look like small white pearls for you to get the best spongy effect. So soaking and resting period is very important. You CANNOT add the sabudana directly nor the soaked one immediately as that will not give you the above softness. So I recommend you follow the procedure of soaking and resting period for the sabudana. Prepare the sabudana as mentioned above and keep it ready aside.
** To Cook Potato/Batata/Aloo : Wash and put the potato into a pressure cooker pan along with a cup of water and pressure cook to 3-4 whistles. Leave it aside for 5 mins and when you are able to open the lid do so. The potato should have cooked well. Remove and rinse it under running water for a minute and cool a bit. Peel off the skin of the potato, grate while still warm, to get evenly mashed and keep it aside ready.
** To prepare the mixture for Tikki : In a wide bowl add in the prepared mashed potato along with the prepared and kept sabudana. Mix well using slightly kneading method, see to it that there are no lumps from potatoes etc. Now add in the finely chopped green chillies, salt to taste, hing powder, nachani powder and mix well.
** Sprinkle some water and keep mixing till you get a soft dough consistency mixture that gets easily balled to be patted directly on the tava. Lastly add in oil and further knead well for a few minutes, cover and keep this aside for 15-20 minutes to rest.
** Note : You should keep the mixture to rest for minimum 15 minutes, as the nachani flour will absorb water and turn out slightly drier at times. If you prepare it immdiaterly, the tikki will dry out after fried and may not turn out soft from within, so do allow the mixture to rest.
** For preparing the Tikkies : Once the mixture has rested, knead it once again sprinkling water if it has turned out brittle, if too soft, you can add in a tablespoon of nachani flour and mix well. Make equal sized large lemon sized balls and keep them ready aside for easy preparation of tikkis. Once you get used to preparing them, you can directly remove the mixture and pat them on tava too.
** Frying Method : Heat a non-stick or iron tava to smoking point, lower the heat to minimum and brush it with a thin layer or oil. Now take each lemon sized ball of the mixture one at a time and place it on the tava and pat it gently directly on tava (like how we do for bhakri) till you get evenly patted round tikki of about 3 inches in diameter. Continue till you cover the tava with that many tikki that it can hold.
** 2nd Method: If you are not familiar with making tikki directly on tava, just place it on a banana leaf or foil paper and pat it on the same and then gently place it inverted over the tava and remove the foil/ banan leaf.
** 3 rd Method : You can apply a little bit of water on you left palm and prepare a tikki on it with you right hand and then gently flip it over and place it on the tava too.
** Note : If you are not able to make them into tikkies and they are a little bit sticky. Keep the mixture in the fridge for 30-45 minutes and then try them immediately once you remove it out they become easier for binding. If still you find it difficult, you can add in a tablespoon or two of the oats powder to the mixture. However, if you have seen to it that no water has been touched to the mixture, you will not find it difficult to bind with the above measurement.
** Sprinkle some oil all round the tikki and a few drops on top too and allow it to cook on low flame. When lightly browned raise the heat to high and cook for a minute or two for that brown look, now flip over with the help of tongs to cook on the other side again on low heat and once you find it is done, again raise the heat to maximum and cook for 1-2 minutes for even browning.
** Remove and place it on an absorbent paper for the excess oil to get drained off. Continue any of the above given procedure of making tikki, with the remaining mixture till the required no. of tikki’s are done. The excess mixture if any can be kept in fridge in an airtight stainless steel contained and used later on too. Remains good for 24 hours after which I do not recommend the same.
** “Spicy Nachani- Sabudana- Potato Tikki” is done and ready to be served. Serve these tikki’s hot as they taste best when served hot with any chutney of your choice or tomato ketchup too depending on what your family like. I have served it as it is as I had made it spicier, also it was for fasting so did not want to do anything in excess wanting to keep things lighter.
** Do try out this variation of sabudana tikki with addition of nachani as it is very good for health having high calcium content good for growing up children. Enjoy them with your family and friends on any day you like to have them as a snack or when there is a get together or family or friends too. There is absolutely no hard and fast rules for these to be relished only on fasting days, Isn’t It ??? Children enjoy anything prepared with addition of potatoes and relish eating them dunked in ketchup and addition of nachani takes care of making them eat healthy which they are fussy to otherwise.
** I am sharing a few common links below to “Vadas”, “Sabudana” “Ambado” dishes below, you can use those links were in you will get a full list of many similar dishes posted in my blog before, do try those out if they are to your liking. You can also use the search option for any other requirement or mail me the query too.
https://gayathrifoodbytes.blogspot.com/search?q=Vadashttps://gayathrifoodbytes.blogspot.com/search?q=Sabudana
** If you would like to try out the “Kuve Pitta-Kesari Doodh/ Arrowroot- Saffron Milk” which is again a very healthy and cooling to body heat drink, check out on the link given below …..
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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