By Krati Purwar
May 24, 2024
Sabudana is a healthy and nutritious option to prepare a variety of dishes like khichdi, vada, tikki, and more. However, many people often find tapioca pearls difficult to work with. Here is a quick guide to help you.
When making sabudana, use ghee or oil in a generous amount. It prevents it from sticking to the surface of the pan.
Instead of high and low flames, you must always cook sabudana on a medium flame. It will ensure an even distribution of heat without making the pearls mushy.
Before you start the cooking process, press a few pearls with your fingers to ensure they are soft. If they are hard, soak them for some more time.
Soaking of sabudana is essential before cooking but before you add them to the pan, make sure to drain excess water or it will make the dish soggy.
If the recipe requires you to add water to tapioca pearls, add a small amount. If you add more water, you will end up with a lump of mush sabudana.
Much like most baked goods, sabudana dishes also need to rest for a while after cooking. It enhances the texture and firms up the pearls.
Sabudana requires a minimum amount of seasonings. Salt to taste, black pepper, green chillies, and cumin seeds are enough to make a dish flavourful.