Sabudana Waffle

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking
• Boiled potato – 1 large, cooled and mashed
• Roasted peanut powder – ¼ cup
• Rice flour – 2 tbsp
• Green chilli – 1
• Cumin – 1 tsp
• Coriander – 2 tbsp
• Salt – as needed
• Oil or ghee – for the waffle plates

Method

1. Soak sago 4 to 6 hours until a pearl crushes easily; drain well.
2. Mix sago with cooled potato, peanut powder, rice flour, chilli, cumin, coriander and salt.
3. The mixture should be moist but not loose. If wet, add 1 tablespoon rice flour; if crumbly, work the potato through it more thoroughly.
4. Preheat the waffle iron fully and brush both plates lightly with oil or ghee.
5. Spread the mixture evenly without overfilling, then close gently; do not force the lid shut.
6. Cook until steam reduces substantially and the waffle releases easily, usually 6 to 8 minutes depending on the machine.
7. Open only after a crust has formed; opening too early can split the waffle.
8. Serve immediately with curd or chutney. Reheat in the waffle iron or oven, not the microwave, to restore crispness.