I have been going crazy with my baking and unleashing whatever little creativity I have 😀 At times though, I quietly slip back into some traditional cooking and I try my hand at snacks and other dishes that suddenly take my fancy.
One such item is the Sabudana khichdi, which I suddenly get the urge to make when I see the little white pellets staring beady eyed at me from the corner where I have dumped them along with all the other ingredients that I buy from time to time when shopping madness engulfs me.
This dish can be loosely described as a savory snack made from soaked, seasoned and spiced sago balls. Also called sago pearls, these balls are made from the starch of the cassava root, which we also refer to as tapioca in India. This is eaten at breakfast or practically any time of the day.
While this is a very common dish which is made by many communities in India and and is also popular as food that is permitted to be eaten during fasting by Hindus, it also is a rather tricky thing to get right. Beginners can very easily botch up this concoction that is made from this innocent looking pellet and have a sticky, gluey mass on their hands instead of the light, airy, fluffy and separate grains that they have undoubtedly been aiming for. And I speak with the conviction of a victim 😀