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Sawan is a time of spiritual reflection and fasting for many Shiva devotees. During this auspicious month, many people observe various traditions and rituals to seek blessings and connect with the divine. Fasting during Sawan is believed to bring peace and prosperity and cleanse the mind, body, and soul. One of the essential ingredients used during these fasting days is sabudana, also known as tapioca pearls. These tiny white pearls are not only packed with energy but are also easy to digest, making them a popular choice for Sawan breakfast.
Let us look at five breakfast dishes that you can easily make with sabudana early in the morning.
Sabudana Khichdi
Sabudana Khichdi is a classic and much-loved fasting dish that is light, wholesome, and filling. To prepare this delicacy, start by soaking one cup of sabudana in water overnight or for at least 4-5 hours. After draining any excess water, heat a tablespoon of ghee in a pan and add cumin seeds and a pinch of asafoetida. Next, sauté finely chopped green chilies and diced potatoes until the potatoes are cooked. Add the soaked sabudana and coarsely crushed roasted peanuts to the pan and mix everything well. Cook until the sabudana pearls become translucent. Season with rock salt or sendha namak and garnish with freshly chopped coriander leaves. A teaspoon of lemon juice can be added for an extra burst of flavour.
Sabudana Vada
Recipe - Cook with Parul
Sabudana Vada is a yummy, crispy snack that perfectly aligns with how your Sawan fasting breakfast should be. To prepare these delicious vadas, soak one cup of sabudana for a few hours and then mix it with boiled and mashed potatoes, coarsely crushed roasted peanuts, finely chopped green chilies, coriander leaves, and rock salt. Form small patties from the mixture and shallow fry them in ghee until they turn golden brown and crispy. These vadas can be served with green chutney or masala dahi.
Sabudana Kheer
If you want to have something sweet in the morning, start your day with sabudana Kheer, a milk dessert that is incredibly easy to make. Begin by soaking half a cup of sabudana for a couple of hours. Boil milk in a saucepan and add the soaked sabudana, along with a pinch of cardamom powder and sugar. Let the mixture simmer until the sabudana pearls become soft and translucent and the kheer attains a creamy consistency. Garnish with chopped nuts and saffron strands for a rich and visually appealing touch.
Sabudana Dhokla
Recipe - Maithili's Kitchen
Sabudana Dhokla is a unique and delicious variation of the traditional Dhokla. To prepare this light and fluffy dish, soak one cup of sabudana for a few hours. Blend soaked sabudana with curd, grated ginger, green chilies, and rock salt to form a smooth batter. Add Eno fruit salt to the batter, mix well, and pour it into a greased steamer plate. Steam the batter for about 15–20 minutes until it rises and becomes spongy. Finally, cut the dhokla into pieces and temper with mustard seeds, curry leaves, and grated coconut. You can serve it with tamarind or imly chutney.
Sabudana Upma
Sabudana Upma is a fun and fast-friendly twist on the traditional Upma recipe, transforming it into a fast-friendly dish. After soaking one cup of sabudana, sauté mustard seeds, curry leaves, chana dal, and green chillies in a pan with ghee. Add diced vegetables like carrots, peas, and beans and cook until they are tender. Mix in the soaked sabudana and rock salt. Cook until the sabudana pearls become translucent, and serve hot garnished with freshly chopped coriander leaves.
