By: Payal
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Sabudana khichdi can be tricky to get right. Cook it too long, and it turns into a sticky mess. But with a few simple tricks, you can get those tapioca pearls perfectly fluffy and separate.
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Rinse the sabudana a few times and soak it for four to five hours. Once done, drain all the excess water and let it sit in a strainer for about 15 mins.
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Sabudana comes in two sizes-small and big. The bigger pearls hold their shape better, making them the best choice for khichdi.
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Ghee does more than add flavour-it keeps the sabudana from clumping together. It also has a high smoke point, which helps everything cook evenly without burning.
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Cooking on low heat ensures that the sabudana cooks evenly while keeping its shape. High heat can make it turn mushy or unevenly cooked.
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Sabudana is known for sticking to the pan, which is why a non-stick pan works best. It prevents burning and helps keep everything separate.
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Cook the sabudana just until the pearls turn translucent. Overcooking will make it sticky and mushy, ruining the texture.
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Potatoes soak up excess moisture, helping the sabudana stay fluffy. Peanuts add crunch, & their natural oils coat the sabudana, preventing it from sticking together.
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For More Sabudana Recipes Click Here:
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