It's not so simple. You have to wash sabudana atleast 12 times before soaking it overnight, which gives you the best result with nonsticky and soft sabudana.
Ok. ....i washed it 3 to 4 times drained water then add freah water soaked 30 minutes ....then again drain water after soaking 30 minutes and leave it aside for 3 to 4 hours ready to cook try this method too
@@ShaheenSyed I'm a cook myself and I was born in 1975. So I am older than you and more experienced, and belong to Maharashtraian family who invented this dish, not my family but our community invented this. So in villages we know how to make this dish and by washing it 12 to 15 times in the village river removes the starch from sabudana completely and hence it makes the sabudana completely seperate, soft and non sticky. You also have to keep sabudana overnight or at least 6 to 8 hours dry which means do not keep in water after washing it 12 to 15 times. Just keep it like that in the bowl and keep sprinkling few drops of water in the middle just to keep the moisture intact. That's why I said it's not so easy. And traditional way nobody adds tomato and onion in sabudana because the flavor does not mix well and does not taste good because onion takes away the flavor of sabudana then what's the purpose of making sabudana khichdi when you do not get the flavor. This is not Poha or Upma that you add onion or tomato, which some people do add it, but never in sabudana. Use boiled potato in sabudana khichdi that's it. And yes peanuts should be crushed into powder not whole. That gives more taste to sabudana. And it also helps in seperating the sabudana seeds when you mix crushed peanuts. Try my method and you will also be able to make sabudana Thepla. Don't challange the expert, RUclips is very big and everyone watches it including me 😀
Hello 🙋♀️my princess 👸loving 🥰Absolutely gorgeous!!!Absolutely happy Thursday very beautiful wonderful Experience amazing nice 😊 good and on Video’s also Like is lots too my best 🥺🥺💖💖💐so delicious delicious 🤤🤤
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it looks delicious , something different👍👍
I like this sabudana khichdi
Bohot maza aaya ❤
😋😋😋😋👌👌👌👌best for my diet
Nice sharing. See you around.
I really liked it.👍
Thanku
Yummy geeeeeeee woww 😊😊😊😊😊😊
Yummy delicious recipe 😋
Very nice recipe 👌👌👌
Wow
Yummy and delicious ❤❤
Wow yummy
Very nice 🎉
Nice
I heard and tried before it was wrong cooked but I m trying second time hoping it will be make correct
Insha allah
👌🏻👌🏻
❣️
Wow
Sooo delicious and tasty ❤❤you make excellent and best ❤❤❤
Shaheen G Jigga Batata Ka Salan Kabhi Batahona
Ok
👌👌👌👌😋
Yummy
😋Amazing recipe✨
soup dumplings recipe pizzzz
💯💯💯❤️💯❤️❤️🌹🙂🌹❤️💯💯❤️🌹🌹🙂😁❤️❤️🌹🙂💕💕😜😜💞
It's not so simple. You have to wash sabudana atleast 12 times before soaking it overnight, which gives you the best result with nonsticky and soft sabudana.
Ok. ....i washed it 3 to 4 times drained water then add freah water soaked 30 minutes ....then again drain water after soaking 30 minutes and leave it aside for 3 to 4 hours ready to cook try this method too
@@ShaheenSyed I'm a cook myself and I was born in 1975. So I am older than you and more experienced, and belong to Maharashtraian family who invented this dish, not my family but our community invented this. So in villages we know how to make this dish and by washing it 12 to 15 times in the village river removes the starch from sabudana completely and hence it makes the sabudana completely seperate, soft and non sticky. You also have to keep sabudana overnight or at least 6 to 8 hours dry which means do not keep in water after washing it 12 to 15 times. Just keep it like that in the bowl and keep sprinkling few drops of water in the middle just to keep the moisture intact. That's why I said it's not so easy.
And traditional way nobody adds tomato and onion in sabudana because the flavor does not mix well and does not taste good because onion takes away the flavor of sabudana then what's the purpose of making sabudana khichdi when you do not get the flavor. This is not Poha or Upma that you add onion or tomato, which some people do add it, but never in sabudana.
Use boiled potato in sabudana khichdi that's it. And yes peanuts should be crushed into powder not whole. That gives more taste to sabudana. And it also helps in seperating the sabudana seeds when you mix crushed peanuts.
Try my method and you will also be able to make sabudana Thepla. Don't challange the expert, RUclips is very big and everyone watches it including me 😀
Ok 😂😂
I have tried this recipe
It tastes better with onion tomato and whole pea nut than without all these
❤
@robin9sarkar
Thanks for this gyan dude!
Sabudana kitni der TK bigha kr rkhna h ji
3 hours wash drain water n keep
Faral ma online n khay did
। श्र😅श्र😅ऋ😅र😅लथकट,😊टं😊😊
Hello 🙋♀️my princess 👸loving 🥰Absolutely gorgeous!!!Absolutely happy Thursday very beautiful wonderful Experience amazing nice 😊 good and on Video’s also Like is lots too my best 🥺🥺💖💖💐so delicious delicious 🤤🤤