Recipe
Why make it
Soft, separate pearls of tapioca tossed with crunchy peanuts, potato, cumin and green chilli. A light, gluten-free breakfast that comes together quickly once the sabudana is soaked.
Serves 4
+ 5 more in the full recipe
Step 1 of 9
Place the sabudana in a bowl and rinse under cold water, swirling with your hand, until the water runs almost clear. Drain well in a colander.
Step 2 of 9
Return the drained sabudana to the bowl and add 0.75 cup water so it just covers the pearls. Cover and leave for 4 to 6 hours or overnight. Do not add more water or they will turn gluey.
Step 3 of 9
Check that the pearls are ready: press one between your fingers and it should squash easily with no hard white centre. If a few are still firm, sprinkle with 1 to 2 tbsp water and rest 30 minutes more.
Step 4 of 9
Dry-roast the peanuts in a small pan over medium heat for 4 to 5 minutes, shaking often, until they have brown spots and smell nutty. Cool, rub off most skins, and crush coarsely.
Step 5 of 9
Gently mix the crushed peanuts, sugar and salt into the soaked sabudana with a fork, keeping the pearls separate.
The last 4 steps are in the full recipe.
Cook’s tip
Rinse until the water is clear. Surface starch is the main cause of clumpy khichdi.
Ready to cook?
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