Navratri Meals: Most people eat Sabudana during Navratri fast. Khichdi, papad, kheer and many other things are made from sago, but sometimes sago becomes sticky while making it. Adding too much water to sabudana khichdi spoils its taste. But you can keep sabudana from getting sticky by adopting some cooking hacks. (how to soak sabudana for khichdi)
Let’s learn how to make sabudana (Non-sticky Sabudana Khichdi)
There is a lot of starch in sago, so it sticks when cooked. In such a situation, wash 3-4 times before making sago to remove starch and then prepare it after drying.
Many times, due to too much melting of sago, the finished product becomes quite licorice. Therefore, while soaking sago, special care should be taken in the amount of water. If you are taking 1 cup of sago, then add half a cup of water.
Cook sago in a little water and if it is not mashed well, sprinkle water without adding water and cook it on low flame.
If you are making sago khichdi, then put spices and vegetables in hot oil and add sago at the last.
After adding sabudana to the khichdi, cook it while stirring continuously so that it does not stick.
To make sabudana khichdi edible, squeeze lemon juice in it.
