Follow this step-by-step fail-proof pictorial guide on how to soak sabudana pearls for khichdi. Say goodbye to sticky, gooey sabudana pearls and say hello to the perfect non-sticky Sabudana Khichdi/ tapioca pearls – today and every time.
Non-sticky Sabudana pearls are a versatile ingredient to have on hand during the fasting days as it is used to make many delicious recipes.
Did you grow up enjoying Sabudana Khichdi made by your mother or grandmother? And now, does it turn out sticky, lumpy, and unappetizing for you?
I hear you! I myself have ended up with sticky, knotty sabudana pearls many times. But with time, I have mastered this step of how to make the perfect non-sticky Sabudana Khichdi.
If the guidelines are followed correctly, you can’t go wrong with this recipe.
I often receive queries related to perfect sabudana pearls-
- 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?
If you have the same questions in mind, then you have landed at the right spot. The answer to making perfect non-sticky sabudana pearls is relatively simple:
Equal amounts of water + Equal amounts Sabudana + Soaked for 4-5 hours or overnight = perfect non-sticky sabudana pearls.
What is Sabudana?
Sabudana pearls, also referred to as sago pearls or tapioca pearls, are commonly enjoyed in Indian cuisine during the Indian fasting months.
Whether it be Navratri, Mahashivratri, Janmashtami, or Ganesh Chaturthi, sabudana is THE FAVORITE ingredient in Indian cuisine because:
TAPIOCA PEARLS ARE:
- An excellent alternative for people who are gluten intolerant
- It’s light on the stomach
- Easy to digest, and How to soak sabudana for khichdi
- Provides energy. How to soak sabudana for khichdi
When combined with veggies and roasted peanuts, soft and fluffy tapioca pearls create the most delightful and satisfying meal – Sabudana khichdi.
Let Me Know What You Think!
Should you make these non-sticky sabudana pearls, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
More Sabudana recipes that you’ll love are:
|This recipe post has been updated from the archives, first published on February 15, 2015
Tips to consider while soaking sabudana for khichdi
» Rinse — ALWAYS rinse sabudana a couple of times under tap water to get rid of most of the starch.
» For non-sticky sabudana pearls — it is important to soak them in the right amount of water. Remember, excess water will result in a gooey mess that cannot be reversed. The best ratio is – 1 cup water: 1 cup sabudana, meaning for every 1 cup of sabudana, you need 1 cup of water.
» Mushy and sticky sabudana khichdi — If the sabudana was soaked in more water than what is suggested in this recipe, then it will turn stc=icky and unappetizing. But wait, do not throw the sabudana pearls if they turn sticky and gooey; use them to make sabudana vadas.
» Failed finger press test — There is a wide variety of sabudana pearls available in the market. Some may take longer than the suggested time. So, if your soaked sabudana pearls are slightly firm when pressed in between the fingers, then return it to the bowl. Sprinkle 1/4 cup of water, cover, and let it rest for another 1-2 hours. Perform the press test again, drain the excess water and you are all set.
» Plan ahead — Planning to make Sabudana khichdi, ALWAYS soak sabudana for 4-5 hours or overnight for perfect pearls.
» In any case, do not exceed the 1:1 ratio; otherwise, you will end up with sticky sabudana pearls.
Calories: 136kcal | Carbohydrates: 33g | Sodium: 3mg | Sugar: 1g | Calcium: 8mg | Iron: 0.6mg