Description
- Sabudana atta, or tapioca flour, has several culinary uses, particularly in Indian cuisine. Here are some common uses:
- Binding agent: Sabudana atta can be used as a binding agent in recipes where a gluten-free alternative is needed. It can help hold ingredients together in dishes such as cutlets, patties, and veggie burgers.
- Thickening agent: Similar to other flours, sabudana atta can be used as a thickening agent in soups, stews, gravies, and sauces. It helps to achieve the desired consistency without adding gluten.
- Batter: Sabudana atta can be used to make batter for frying. It gives a crispy texture to foods like pakoras (fritters), bhajis, and other deep-fried snacks.
- Baked goods: Sabudana atta can be incorporated into gluten-free baking recipes. It can be used to make cookies, cakes, bread, muffins, and other baked goods.
- Filling: Sabudana atta can be used as a filling in various dishes. For example, it can be mixed with spices, potatoes, and other ingredients to make fillings for samosas, parathas, or other stuffed bread.
Sago is an edible starch that is made from the pith of an array of tropical palm trees. It's a staple food in parts of the tropics. Tapioca pearls, on the other hand, are made with tapioca or the starch from cassava, a root crop. Using either starch is not always interchangeable. It is also used commercially in making noodles and white bread. Sago can also be ground into a powder and used as a thickener for other dishes, or used as a dense flour. It can be made into steamed puddings such as sago plum pudding. Sago starch is also used to treat fibre, making it easier to machine.