Savored in the form of thalipeeth, khichdi, kheer, or vadas, sabudana or tapioca is a versatile ingredient used commonly during fasting days. While purchasing these pearls, you must ensure they aren’t broken as it will negatively impact the final dish. We are here to make your buying and cooking with sabudana journey easy and effortless.
Buying tips, corrective measures, tips, and hacks that revolve around all things sabudana are listed in this post, here is the only sabudana buying guide you will need.
Table of Contents
Essential Buying And Cooking Tips
1. Buying Sabudana
Visual uniformity is key when it comes to purchasing sago. Size and color should remain consistent throughout.
Avoid buying sago pearls that have a pale/yellow appearance. Go for those that are stark white. Additionally, ensure the pearls aren’t broken and they are evenly sized. If the sabudana is broken, soaking may be challenging. The broken pearls would dissolve, resulting in a sabudana khichdi with an undesirable texture.
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2. Skipped Soaking? Worry Not
Always find yourself wondering how much time should we soak sabudana?
Sabudana is always soaked in ample water for 6-8 hours or overnight. Soaking helps prepare non-sticky, fluffy sabudana. But what if you forgot and skipped this step?
There’s two ways to tackle this. If you’re preparing sabudana khichdi, soak the pearls in boiling hot water for two hours. Check if they have turned soft by pressing them between your fingers.
For a sweet kheer, just double the quantity of milk you would use and cook as usual. Make sure you stir it constantly.
3. Sticky Starch?
At times, even after properly soaking the sago pearls, they may feel sticky to touch. What you must do then is run the pearls through cold water as it helps eliminate excess starch. While soaking, add water to at least ¼ inch higher than the level of sabudana.
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4. Pros Swear By These Hacks
1 . Sabudana Khichdi –
After soaking and draining, place the softened sago pearls under refrigeration for a couple of hours. Follow your usual method of preparation, and you’ll have khili khili, fluffy sabudana khichdi.
2. Sabudana Vada –
To ensure the sago pearls do not stick to your palms, grease them with a few drops of desi ghee.
3. Sabudana Kheer –
Choose smaller-sized sago pearls for kheer, it lends a better texture. Cook the soaked pearls in water to prevent curdling. Once the pearls turn translucent, they are cooked. At this stage, add milk, sugar, aromatics, chopped nuts, etc.
Also Read- cooking with sabudana, fast-friendly dishes
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Frequently Asked Questions
Here we have answered a few interesting FAQs about how to cook recipes with sabudana:
You can soak sabudana overnight or for at least six to eight hours with ample amounts of water before cooking with it.
Soaking helps prepare non-sticky, fluffy sabudana. Soak the pearls in water for six to eight hours. Check if they have turned soft by pressing them between your fingers.
If you have forgotten to soak the sabudana for six to eight hours. Here’s what you can do:
- If you’re preparing sabudana khichdi, soak the pearls in boiling hot water for two hours. Check if they have turned soft by pressing them between your fingers.
- For a sweet kheer, just double the quantity of milk you would use and cook as usual. Make sure you stir it constantly.
Sabudana is known as Tapioca Pearl.
Sabudana is a rich source of carbohydrates. During fasting, the consumption of sabudana gives an instant energy boost and is easy to digest. Furthermore, it has a cooling effect on the body.
Conclusion
There you go! Here are some of the essential tips for buying and cooking with sabudana. This is your one-stop solution to all things sago by Team Mishry.
Have you cooked with sabudana before? Let us know about your tips and tricks in the comment section below.
