Sabudana, also called sago, is used as fasting(vrat /upwas) food in India /maharashtra . Sabudana, potatoes, peanuts are among the ingredients allowed during fasting.Vrat literally translates to fasting; the person observing vrat abstains from over-indulgent, spicy food. Vrat food is eaten on many Indian religious occasions such as Navratri and Ekadashi. Meat, onions, garlic, most forms of carbs like flour and rice are not eaten on vrat days.
Sabudana khichdi,sabudana wada & sabudana thalippeth & sabudana appe are few vrat /upwas dishes made from sabudana. Pls chk www.chatpatkhana.com for a wide range of fasting foods due to my husbands biweekly upwas.
Success of sabudana khichdi lies in the manner sabudana is soaked.If soaked in too little water or for too short a while, it tastes raw. If soaked in too much water, it becomes mushy. You could soak it the night before and it will be ready for cooking the next morning. Or you need to soak it at least five hours prior to cooking, spread the sabudana in a wide pan and submerge it in water reaching just above the surface.
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| Close view of sabudana after soaking |
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| after soaking |
METHOD:
1.Add sabudana in a bowl & wash it with water for about 1 minute.
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| before soaking |
2Now drain all water.cover sabudana with water just enoungh to barely cover it as seen below.
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| close view of sabudana before soaking |
3.Cover with for minimum 4-5 hrs.
4 Each pearl to be separate & should not be hard.
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| after soaking |
Tip
1.Dont use hot water for saoking sago as it turns sticky
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