Sabadna Khichdi is a pleasure to eat. It performs less in our food during fasting season. Soft tapioca is cooked with pearls, potatoes, peanuts, cumin and ghee, subudana khichdi. In addition, the taste and aroma of the dish’s soil falls repeatedly for us. However, cooking an ideal bowl of subudana khichdi can be quite a challenge. In fact, overcocking can make it beige or sticky. It further ruins the design and taste of the entire dish. Very reliable? If you face the same issue, then this article is only for you. We have curbed some quick tips to ensure that your Sabadna Khichdi is completely out. Looks right, don’t you? So, without further stir, let’s take these easy and effective cooking for subudhana khichdi.
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To ensure that 7 smart methods have been given that Sabadna Khichdi is not sticky:
1. Soak the subjana properly
Soaking sabudana correctly is the key to achieving the right texture. Rub Sabudana in water a few times and then soak it for four to five hours. Then, dry the excess water and let the tapioca pearl sit in a waterfall for 15-20 minutes to remove any extra moisture.
2. Choose the correct variety of subdu
There are usually two types of Sabudana available in the market – one has small pearls and the other has large pearls. Large subdued takes more time to cook pearls and is less likely to be sticky. So, it is always advisable to select Big Sabudana to avoid the dish to be sticky.
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3. Use ghee while cooking
Adding ghee to the pan while cooking Sabudana can help prevent it from sticking together. Ghee has a high smoke point and does not burn easily, which also helps in cooking.
4. Cook on low heat
Sabadna khichdi should be cooked on low heat so that it can be prevented from sticking and being emotional. Cooking on low heat ensures that tapioca pearls are equally cooked, maintaining their size.
5. Use a non-stick pan
Using a non-stick pan can help prevent sabudana from sticking from the bottom, preventing it from burning further. If you do not have a non-stick pan, make sure you keep shaking the khichdi so that it can be prevented from sticking.
6. Do not overcome the khichdi
Overting Sabudana can also make it sticky. Cook it until pearls are transported, and you can see small white dots at the center. Overting Sabudana will make the dish sticky and emotional.
7. Add potato and roasted peanuts
Adding a small amount of potatoes while cooking Sabudana can prevent it from getting sticky. Potato starch absorbs excess moisture and helps to keep pearls alcoholic and intact. On the other hand, the oil coats the oil from the roasted peanuts and prevents them from sticking to each other.
Now that you have these amazing tips, we follow them and make ourselves a delicious bowl of Sabdana Khichdi during this festive season. Click here for the classic recipe of Sabadna Khichdi.
Happy Mahashivratri 2023, everyone!
Disclosure: This article may have links to third-party websites or resources. However, it does not affect the integrity of the material, and all recommendations and ideas are based on our independent research and decisions.
