Dahi Sabudana Upvas

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Put 2 cups sabudana in a large bowl and rinse it 3 to 4 times, rubbing the pearls to remove excess starch.
2. Add 1½ cups water so the sabudana is fully submerged, and soak for 5 hours (soaking time varies with the quality of the sabudana).
3. Drain well so no water sits at the bottom. The pearls should mash easily between your fingers; if still hard, sprinkle on some water and soak 30 more minutes.
4. Dry-roast ¼ cup peanuts in a heavy-bottomed pan on low heat until crunchy. Cool, remove the skins, and coarsely grind to a powder. Set aside.
5. In a large kadai, heat 2 tbsp ghee and fry 2 tbsp peanuts until golden brown. Set aside.
6. Fry 1 chopped potato in the ghee until golden brown and crispy. Set aside.
7. In the same ghee, splutter 1 tsp cumin and a few curry leaves, then add 1 inch grated ginger and 3 finely chopped chillies and sauté until aromatic.
8. Add the soaked sabudana, 1 tsp senda namak, the ground peanut powder and 1 tsp sugar. Mix thoroughly.
9. Cover and cook until the pearls turn translucent.
10. Add the fried peanuts, the potato, ½ lemon's juice and 2 tbsp chopped coriander. Mix well and serve.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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