By Sushmita Sengupta
Not only is it a beloved vrat staple, Sabudana khichdi is also an excellent meal option for those wanting a light, mild but flavourful dish.
Sabudana Khichdi is nothing but soaked tapioca balls tossed in mild spices and curry leaves. Here are some tips to make them right.
There are many types of Sabudana, use medium-sized ones. They are not too starchy, and are perfect for the texture of the khichdi.
While you can use both raw and boiled potatoes for the khichdi, raw potatoes add a nice ‘bite-y' edge to the khichdi.
To check is sabudana is soaked well, pick up a few in between your fingers and mash them. If they are still hard in the centre, they need to be soaked more.
You can also soak the sabudana in buttermilk instead of water to enhance the flavour.