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.
Prep Time 10 minutes
Cook Time 1 minute
Resting Time 5 hours
Total Time 10 minutes
Servings 4 SERVINGS
- 1 cup Sabudana/Tapioca Pearls
- 1 cup Water
Measure Sabudana/sago/tapioca. Transfer it to a colander and wash under tap water until water runs clear.
Transfer sabudana to a large bowl and cover it with the same amount of water.
Remember just enough water to cover sabudana – DO NOT DRENCH IT IN WATER OR YOU WILL END UP IN A GOOEY PASTE. Sabudana after 3 hours – still some grains are hard.
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.
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.
There you have it perfectly puffed up sabudana pearls. Rub few beads in between your fingers, and if they get crushed easily. If they do then you are good to go.
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.
Use as directed in your recipe.
Calories: 136kcal | Carbohydrates: 33g | Sodium: 3mg | Sugar: 1g | Calcium: 0.8% | Iron: 3.3%