Saboodana (Tapioca) is made from the starch of the cassava plant and is a good source of carbohydrates. The small, white, chewy pearls have a unique texture and are easy to eat and digest. While generally neutral in taste, they have a slightly nutty flavor and pair well with simple, light flavors.
Transfer contents into an air-tight container after opening, then store in a cool and dry place, away from moisture.
"When soaking saboodana for recipes like khichdi or vada, ensure you rinse the pearls thoroughly under cold water until the water runs clear. This step removes excess starch and prevents them from turning sticky during cooking. Use just enough water to cover the pearls while soaking and remember, smaller pearls need less soaking time than larger ones.
Q. How do I prevent saboodana from becoming sticky or lumpy?
To prevent saboodana from becoming sticky or lumpy, make sure to rinse it well under cold water until the water runs clear. Additionally, ensure that you don't over-soak the saboodana, as this can lead to stickiness.
Q. Can I use milk for soaking saboodana?
A. Using milk to soak saboodana is not recommended, as it can cause the pearls to become mushy and overly sticky. Stick to water for soaking.