Are you fond of eating sabudana khichdi but somehow can not get it right? This post got you covered.
It’s time to say goodbye to the mushy, sticky and unappetizing recipe of sabudana khichdi because we have got all the secret tips spilled in this article. Only if you follow all these tips, you will end up eating the best sabudana of your life.
Sabudana khichdi is a popular food item in India. The dish is usually consumed by those who are fasting but not limited to the same. It is made by tenderly cooking the sabudana with crunchy roasted peanuts, potato spices and a generous squeeze of lemon. It is the best vegan and gluten free meal for people of all ages. It can be eaten as a snack or even during breakfast, lunch and dinner. The recipe of sabudana khichdi involves just a few minutes of preparation and hours of satisfaction for the ones who eat. With that being said, here are the three secret tips that can make your sabudana khichdi the best.
Do not soak sabudana in more water than required.
Many times people complain about their sabudana being mushy and sticky. That’s because you are soaking your sabudana in more water than required. Put sabudana in a colander and wash it well under the cold water until you see clear water. This little step takes off most of the starch from the sabudana and prevents sticking. Now cover the soaked sabudana by adding water that is just ¼ inch more than the sabudana level. This is the right amount of water that must be used for soaking. Most of the recipes of sabudana khichdi do not look as expected as sabudana gets fluffed up. So make sure you drain all the excess water before cooking.
Use less oil to cook sabudana.
One of the most important rules for the best sabudana khichdi recipe is— less is more. Apart from water, you should also use less oil to cook sabudana. Adding too much oil will take away the goodness of the dish. Also your sabudana will taste over cooked. So be very careful while adding oil. The exact amount of oil needed is completely dependent on the quantity of abudana taken. For example three to four tablespoons of oil is enough for cooking one cup sabudana.
Try eating it with chilled yogurt.
Have you ever eaten sabudana khichdi with yogurt? If not, you are really missing out on the pleasures of life! After your sabudana is perfectly cooked, take some yogurt along with it. Sabudana khichdi tastes the best when combined with a bowl full of chilled yogurt. It is by far the best combination that you can count on any day. It is healthy, tastes out of the world and what not.
You will find many ranges of sabudana available in the market. Some can be instantly made, some require some hours of soaking. Always prefer buying sabudana that requires at least five to six hours of soaking.
