Sabudana is an extremely popular food item found in the Indian household kitchens to be eaten during fasts. It keeps you full for a longer time and has many health benefits. This Navratri, let’s learn how to cook sabudana in 5 simple steps!
Sabudana, also known as Tapioca or Sago pearls, is used worldwide for various cuisines, desserts and beverages. It is used in many countries as crispy toppings to cakes or for making puddings and is even used in bubble teas. As the name suggests these are small, round and white granules which look like pearls. These are made by processing the starch extracted from the cassava plant.
Sabudana is a gluten-free food and is highly recommended for people who are trying to lose weight. Though it is not very rich in any minerals or vitamins, it has high starch content which gives instant energy without adding much calories to our diet. That is why sabudana is perfect to keep your energies high during fasts.
You can make sabudana khichdi, kheer, vada, papad and many other dishes but for all these recipes the first and the most important step is to properly cook the sabudana.
You will have to prepare the sabudana one day before you actually have to cook its recipe.
Take a bowl of sabudana and wash it properly under tap water. Drain the water and wash again.
Soak the sabudana overnight or for at least 4 hours prior to cooking. Make sure you don’t soak it in too much water. Only fill it up till the level of sabudana.
If you find yourself short of time, you can also boil the unsoaked sabudana. Add 6 cups of water to a pan and let it come to a boil. Then add the unsoaked sabudana and boil it for 50-60 minutes on medium heat. Also, keep stirring after every 10 minutes.
Once you have the soaked or the boiled sabudana ready, you can cook them to make sabudana khichdi, sabudana kheer, sabudana vada, etc.
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