Sabudana or Sago is made out of Tapioca root. Sago is small white powdery round balls. When cooked or steamed, they become transparent and sticky.
Chips made from Sago is delicious to eat and easy to make. During summer holidays, it was family project. As a kid, I loved making them and eating too. Unlike most chores, it was fun making them.
Sabudana / Sago - 1 cup (any quantity)
salt - taste
Vegetable oil - 1 tsp.
A steaming bath, like a pot for making idlis.
small metal lids / plates
A sharp edged knife or pin
Soak Sago in a bowl with enough water to cover it, for 2 hrs. Sago absorbs the water and become bigger in size. Mix salt to it.
Put a drop of oil in the lid / plate, and rub it all over. Place a tea spoon of soaked sago in the lid, and spread them evenly so that they fill the lid completely without any gaps. Continue until a few lids are ready for steaming.
Heat water in the pot. Place the lids with sago on the plate, and steam them for 10 min. approximately. If sago becomes totally transparent, they are ready to be removed from the stove. You can put the next batch of sago filled lids in the pot and cook them.
The next step is a bit tricky. Using the sharp edge of the knife or a pin, slowly lift the cooked chips, and place on plastic sheet, the same side as in the lid. Because there is oil on that side, and they do not stick to the sheet.
Store in a jar. Deep fry them in oil, and they are ready to eat as a snack or with a meal.