How to soak Sabudana for Khichdi
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.
Prep: 5 minutes mins
Rest: 5 hours hrs
Total: 5 hours hrs 5 minutes mins
Course: Breakfast, How To's
Cuisine: Indian
Servings: 4
Calories: 136kcal
Rinse sabudana under tap water.
Rub the pearls with your hands until the water runs completely clear.
Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them.
Cover and allow it to rest for 4-5 hours or overnight.
After the resting time is over, there will be hardly any water left at the bottom of the bowl. But still, drain the fluffy sabudana pearls, to be sure.
To make sure if your sabudana has soaked well - Always perform the finger press test. To do that, take a soaked sabudana pearl and press it in between your fingers. If it gets squished easily (when pressed), you are all set to make a perfect non-sticky sabudana khichdi.
Perfectly puffed-up non-sticky sabudana pearls are ready.
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
