How to soak sabudana for khichdi
Follow this step by step fail-proof guide on how to soak sabudana for khichdi. Say goodbye to sticky, gooey sabudana pearls and say hello to perfect separated tapioca pearls – today and every-time.
Do you enjoy eating sabudana khichdi (tapioca pealrs pulao) but end up getting mushy and sticky pearls all the time? No worries, here is a fail proof step by step recipe on how to soak sabudana for khichdi or make perfect tapioca pearls for your sabudana khichdi.
Sabudana/tapioca pearls are gluten-free and vegan. Sabudana/tapioca when combined with other gluten-free options creates the most comforting and delicious meals! Just to name the few – sabudana vada, sabudana uttapam, sabudana dosa , sabudana khichdi , sabudana ladoo and sabudana namkeen.
Sabudana pearls also referred as sago pearls/tapioca pearls is commonly enjoyed in Indian cuisine. During Indian fasting months, tapioca is the staple food. It is light on the stomach, easy to digest and provides energy. Soft and fluffy tapioca pearls when combined with veggies and roasted peanuts creates the most delightful and satisfying meal – Sabudana khichdi.
Besides fasting food, sabudana/ sago/tapioca starch is used in baking too. Tapioca starch adds a pleasantly crisp texture to baked breads and cakes. It is found in the section where gelatin and baking goods are displayed.
But the commonly asked question is –
- how to get perfect sabudana pearls?
- how to soak sabudana for khichdi ?
- how to make perfect sabudana for vrat?
- My sabudana pearls have turned into a slimy mess.. help please?
The answer to all these questions is fairly simple – Soak sabudana in equal amount of water for those perfect separated pearls. Secret to perfect pearls – EQUAL AMOUNT OF SABUDNA + EQUAL AMOUNT OF WATER + KEEP IT FOR 4-5 HOURS OR OVERNIGHT = PERFECT PEARLS. 🙂
If sabudna/tapioca pearls are soaked in excess amount of water – then it turns into a gooey mess. Follow this step by step fail-proof guide on how to make perfect sabudana pearls.
- 1 cup water
- 1 cup sabudna pearls/tapioca pearls – one with small pearls.
- A strainer/colander
1. Measure 1 cup of Sabudana/sago/tapioca. Transfer them to a colander and wash under tap water until water runs clear.
2. Transfer sabudana to a large bowl and cover it with equal amount of water.
3. Remember just enough water to cover sabudana – DO NOT DRENCH IT IN WATER OR YOU WILL END UP IN A GOOEY PASTE. Sabudna after 3 hours – still some grains are hard.
4. Cover and let it sit undisturbed for 4 -5 hours. Total soaking time is 4-5 hours, above pictures shows how the pearls will look like after 3 hours. Depending on the grain you may need to soak it a little longer – maybe another hour or so.
Recently, a friend, who wants to remain anonymous shared her tip – soak equal amount of sabudana in equal amount of water and leave it overnight. I experimented and it too yielded great results.
4. After 4-5 hours you will find perfectly puffed up sabudana pearls. All the water added gets soaked up by sabudana. But to be on the safe side, drain sabudana through a strainer to get rid of that starch.
5. There you have it perfectly puffed up sabudana pearls. Rub few pearls in between your fingers and if they get crushed easily, you are good to go.
6. You can make sabudana pearls in advance and store in an airtight container for future use. They can remain fresh for 2-3 days in your refrigerator.
7. Use as directed in your recipe.
Hope you like this method and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!