- Before preparing the sago, keep it in a pan for 10-15 minutes.
- Use ghee instead of oil so that the soap is not greasy.
- Sabudana sticks even if it is cooked for a long time
Sabudana Khichdi is a healthy recipe. It is used on fasting days. Apart from khichdi, kheer and papad are made from sago. You may face difficulties while creating it. The biggest problem with sago is that if it is not cultivated properly, it gets stuck in weeds. Due to which your khichdi becomes worse. Sabu’s sticky taste makes it difficult to fry or make food out of it.
Keep this in mind while cooking sago
If the soap is not cooked properly, it starts cracking when placed in the pan. In such situations, it is important to give it time to swell. To make a good recipe, keep it aside for at least 3-4 hours and let it swell. Also, before cooking, let it rest in the pan for 10-15 minutes. Due to which all its water goes away.
Add these things to sabudana khichuri
You can use ghee instead of oil to avoid burning in sago khichdi. Along with the taste, its grain will also be different. Also, adding potatoes to it reduces its bitterness.
Keep that in mind too
Sabudana khichdi also becomes sticky if cooked for too long. In such a situation, it is important to cook it till it becomes soft. If you can’t guess by looking at it, test it with your fingers.
What to do when sago starts to bloom?
Before making the sago khichuri, if the soap does not swell properly, it tends to stick to the pan. In this case, to make it better, apply oil on it while making it. Because of this he will not get into trouble with anyone.
- Before preparing the sago, keep it in a pan for 10-15 minutes.
- Use ghee instead of oil so that the soap is not greasy.
- Sabudana sticks even if it is cooked for a long time
Sabudana Khichdi is a healthy recipe. It is used on fasting days. Apart from khichdi, kheer and papad are made from sago. You may face difficulties while creating it. The biggest problem with sago is that if it is not cultivated properly, it gets stuck in weeds. Due to which your khichdi becomes worse. Sabu’s sticky taste makes it difficult to fry or make food out of it.
Keep this in mind while cooking sago
If the soap is not cooked properly, it starts cracking when placed in the pan. In such situations, it is important to give it time to swell. To make a good recipe, keep it aside for at least 3-4 hours and let it swell. Also, before cooking, let it rest in the pan for 10-15 minutes. Due to which all its water goes away.
Add these things to sabudana khichuri
You can use ghee instead of oil to avoid burning in sago khichdi. Along with the taste, its grain will also be different. Also, adding potatoes to it reduces its bitterness.
Keep that in mind too
Sabudana khichdi also becomes sticky if cooked for too long. In such a situation, it is important to cook it till it becomes soft. If you can’t guess by looking at it, test it with your fingers.
What to do when sago starts to bloom?
Before making the sago khichuri, if the soap does not swell properly, it tends to stick to the pan. In this case, to make it better, apply oil on it while making it. Because of this he will not get into trouble with anyone.
