Sabudana with Curd

Time 2 min

Ingredients

Sabudana 1/2 cup

Thick curd 1 cup

Sugar 3 tsp

Method

Soak sabudana overnight by adding 1 tbsp more water than required. so that sabudana becomes very soft.
Mix dahi with sugar, add soaked sabudana refrigerate it for 1/2 hr and thne serve. 

Spicy Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1/2 cup

Red chili powder 1/4 tsp or more

Cumin seeds powder 1/2 tsp

Ghee 1 tbsp

Finely chopped coriander 1 tbsp

Salt to taste

Method

Soak sabudana overnight in sufficent water.
Heat ghee in pan, add cumin seeds, after it crackles, lower the flame. Add red chili powder, then immediately add soaked sabudana mixed with coriander and salt. Mix well. Just keep on low flame for 2-3 min. Turn off flame, and serve with dahi or as it is.

Sweet Potato Kheer

Time 10 min

Ingredients

Full fat milk 3 cups

Boiled and smashed sweet potato 1/2 cup

Grated fresh coconut 1 tbsp

Sabudana 1 tbsp

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Method

Soak sabudana overnight in little more than sufficient water. 

Heat thick bottom pan, add milk, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add sugar, smashed potato, coconut and cardamom powder. Cook for 4-5 min. Serve hot.

Sabudana Kheer

Time 20 min

Ingredients

Full fat milk 2 cups

Sabudana 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Water 1/2 cup

Method

Soak sabudana overnight in sufficient water.

Heat thick bottom pan, add water, then add sabudana, mix well cook for 4-5 min. till sabudana gets swollen. Then add milk, sugar and cardamom powder. Cook for 6-7 min. Serve hot.

Sabudana Khichdi

Time 10 min

Ingredients

Sabudana 1 cup

Boiled potatoes 1 medium size

Roasted groundnuts powder 2 tbsp

Green chilies 3-4

Cumin seeds powder 1/2 tsp

Ghee 2 tbsp

Lemon juice 1/2 tsp

Coriander 1 tbsp

Sugar 1/2 tsp

Salt to taste

Method

Soak sabudana overnight.
Heat ghee in pan, add cumin seeds, after it crackles, add green chilies, fry for a minute, then add soaked sabudana, cut potatoes, groundnut powder, salt, sugar. Mix well. Then add lemon juice, mix well. Do not cover with lid otherwise khichadi will become sticky. Just keep on low flame for 3-4 min. Turn off flame, garnish with coriander and serve with dahi 

Sabudana Vada

Time 30 min

Ingredients

Sabudana 1 cup

Boiled smashed potatoes 2 medium size

Roasted groundnuts powder 1.5 tbsp

Green chilies 3-4

Cumin seeds powder 1/2 tsp

Oil for deep frying

Lemon juice 1/2 tsp

Coriander 1 tbsp

Sugar 1/4 tsp

Salt to taste

Method

Soak sabudana overnight. Mix all ingredients. Make 10-12 balls.

Take a plastic paper, apply little oil on paper. Keep one ball on it a and gently press to make a round shape of size 3-4 cm.. Deep fry in kadai. Serve with dahi or green chatney.

Sabudana Tikhat Chaklya

Time 60 min
Ingredients
Sabudana 1 cup
Cumin seeds 1 tsp
Boiled smashed potato 1 cup
Green chilies 6-7 or red chili powder 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 1 cup

Method
Wash sabudana in water, drain water leaving 2 tsp behind. Keep it for 12 hr.
Take all ingredients in mixing bowl. Mix well. Add 2-3 tsp water to knead the dough. Knead in such a way, with light hand that the sabudana will remain intact. It may not be possible to full extent but atleast can try.
Then spread plastic paper under hot sun. Stuff this mixture in chakli mold / kitchen press and press in circular motion or straight lines on plastic paper. Dry in hot sun for 3 -4 days. Store in dry place in tight container.

Sabudana Papdya / Sandge

Time 60 min
Ingredients
Sabudana 1 cup
Cumin seeds 1 tsp
Boiled smashed potato 1 cup
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 8 cups

Method
Soak sabudana for 12 hr in 4 cups water.
First mix water (4 cups), cumin seeds, smashed potato and soaked sabudana, salt in pan. Mix well. Switch on the flame. Cook the mixture on medium flame, Stir continuously and cook 10-15 min, the sabudana will get dissolved and look like transperant. This mixture will look like sabudana kheer. Then spread plastic paper under hot sun. Take spoonful of mixture and drop on the plastic paper, it will get spread and become round in shape. Dry the sandge in hot sun for 3 -4 days. Store in dry place in tight container.

Picture of sabudana sandge without potato and food olour

Sabudana Chivda

Time 30 min

Ingredients

Sabudana (used for frying purpose) 100 gm

Groundnuts 1tspn

Red chili powder 1 tsp

Sugar powder 1tsp

Oil for frying

Salt to taste

Method

Deep fry sabudana in kadai. Also deep fry groundnuts till golden brown. If you wish to use tissue paper to soak the excess oil then keep the fried sabudana and groundnuts on tissue paper for about 5 min. Then sprinkle the chili powder, salt, sugar powder evenly and then mix well. If you want u can use 1tsp hot oil for seasoning with cumin seeds. It taste great.  

Tip

Sabudana chivda is eaten usually in fasting days i.e. why use only cumin seeds for seasoning otherwise u can use curry leaves and mustard seeds .

Instead of red chili powder u can use green chilies. Deep fry cut green chilies and then add into the fried sabudana. This chivda looks white.