About Dahi Sabudana Recipe
Again I am sharing one more fasting recipe that I learned from my dear mom. Sabudana is favorite at home. On many days we are not fasting still I do make the dishes from sabudana. Hubby’s favorite are this dahi sabudana and sabudana thalipeeth (made with sweet potatoes instead potatoes). Sabudana is full of carbohydrate. So it makes you full for longer and provides you enough energy. So you should consume it once during your vrat or upvas. Tired of having same old sabudana khichdi all the time? Try this instead, I am sure you will like it. Here sabudana are soaked in buttermilk (chaas) and yogurt is also added while cooking. Since the yogurt is used two times, it has slight tang. Addition of peanuts give nice crunch in every bite with juicy, melt in your mouth textured sabudana.
How To Make Dahi Sabudana? (Stepwise)
- Wash sabudana under running cold water or rinse it for 2-3 times.
- Add buttermilk to it and let it soak for 3-4 hours.
- After the soaking time, you will notice sabudana are increased in their size.
- Also they have soaked up all the buttermilk. If there is any liquid left, no need to drain.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Now add chopped green chilies and saute for 30-40 seconds.
- Now add sabudana.
- Mix and cook for 2-3 minutes or till they becomes translucent.
- Now add crushed peanuts.
- Mix and cook for a minute.
- Now add salt, sugar and yogurt, mix.
- Adjust the consistency by adding water. Let it come to a boil and simmer for only 1-2 minutes.
- Then turn off the stove. Add chopped coriander leaves.
- Mix and it is ready to serve. Serving suggestion: Have this during navratri vrat or any other religious fasting like ekadashi, maha shivratri, janmashtami, gauri vrat etc.
