Sabudana, also known as tapioca pearls, is a common ingredient in deliciously healthy dishes during Ramadan because it is rich in carbs and helps maintain blood sugar levels. It can be used to make savoury side dishes, hearty main courses, and sweet treats. Here are four delicious Sabudana recipes to try this Ramadan:
Sabudana Thalipeeth
Ingredients:
- 1.5 cups of Sabudana, rinsed and soaked in water for 8-10 hours
- 2 tsp. of chopped fresh coriander
- 1/2 cup crushed roasted peanuts
- 1 tsp. cumin seeds
- Rock salt as per taste
- Juice of 1/2 lemon
- 4-5 small potatoes, boiled, peeled, and mashed
Method:
- In a large mixing bowl, combine the soaked Sabudana, chopped coriander, crushed peanuts, cumin seeds, rock salt, chilli powder, lemon juice, and mashed potatoes. Mix everything until a soft dough is formed.
- Wet a non-stick tawa with a few drops of water.
- Take a small portion of the dough and shape it into a ball. Flatten the ball on the tawa by pressing it down and spreading it out on the tawa.
- Heat the tawa for a minute or two. Cook the Thalipeeth with a light coating of oil for about 2-3 minutes, or until the bottom is golden brown and crunchy.
- Carefully turn the Thalipeeth over and cook for another 2-3 minutes, or until the other side is golden brown and crisp. Serve hot with chutney or yoghurt.
Also read: Savor the best iftar food in Delhi NCR at these spots during Ramadan
Sabudana Vada
Ingredients:
- 2 peeled cucumbers
- Salt as per taste
- 2 tsp. Crushed Roasted Peanuts
- 2 tbsp. of freshly grated coconut
- 1/2 tsp sugar
- 3 green chili
- 1/2 tbsp. ghee
- 1/2 tsp. cumin
Method:
- Put the diced cucumber in a bowl. Sprinkle with salt and let sit for 5-10 minutes.
- Squeeze the cucumber to remove excess water, and place it in a large mixing basin. Combine the green chilies, sugar, peanuts, and coconut in a bowl.
- Next, in a small, nonstick pan, melt ghee and add cumin seeds to make tempering. When the ingredients have changed color, add the tempering and stir to combine with the cucumbers.
- Serve immediately in a heated serving bowl.
Sabudana Kheer
Ingredients:
- Sabudana, 1/4 cup
- 4 tablespoons of sugar
- 1 Cup of milk
- Cardamom, /14 teaspoon
- Dried fruits, 1 tbsp (mixed)
Method:
- Soak the Sabudana for half an hour.
- Next, in a cup of water, cook the Sabudana until it is mushy.
- To the milk, stir in the sugar and cardamom. Until the milk thickens, mix thoroughly.
- Bring to a rolling boil. Serve with a garnish of dried fruit.
Sabudana Khichdi
Ingredients:
- 1 cup of Sabudana
- 1/4 cup water
- 1/2 cup peanut
- 1 teaspoon of sugar
- Rock salt as per taste
- 2 tablespoons of ghee
- 1 teaspoon of cumin
- Fewer curry leaves
- 1 inch Ginger finely chopped
- 2 green chili finely chopped
- 1 boiled & cubed potato
- ½ Lemon
- 2 tablespoons of coriander finely chopped
Method:
- Put 1 cup of Sabudana in a basin, rinse it under running water, then add 3/4 cup of water and let it sit for 6 hours.
- After the Sabudana has been thoroughly soaked, double-check that there is no moisture remaining in the container.
- Roast 1/2 cup peanuts over low heat in a heavy pan until they are crunchy; let cool.
- Then transfer to a blender and pulse until they are the consistency of coarse peanut powder. Soak some Sabudana, and then mix in some peanut powder.
- Put aside, add 1 teaspoon of sugar and 3/4 teaspoon of salt.
- Next, in a large pan, over medium heat, add the ghee, cumin, a few Curry leaves, ginger, green chile, and potatoes, and cook until the ghee has melted. Fry until the potatoes are just beginning to turn golden.
- Cook until the Sabudana is transparent, then add the Sabudana and peanut combination and stir gently while scarping the pan.
- Put in half a lemon and two tablespoons of coriander. Stir together and serve.