Today, I present the recipe for Dahi Sabudana, a super simple and delicious dish that is eaten on days of fasting in Maharashtra. This recipe also heralds the start of my participation in the Foodie Monday Bloghop. This is a group of talented bloggers who post recipes centered around a member-suggested theme every Monday.
This week’s theme was Vrat specials because the month of Shravan is upon us. I love Shravan as it heralds the season of festivities which will last through till Diwali. Shravan started in North India on July 10, 2017, and is set to begin in West and South India from July 24, 2017. During this month, many devout Hindus fast on different days and they can eat only certain foods.
While in my home state of Andhra Pradesh, fasting means eating only fruits and milk, in Maharashtra the state where I stay, people do eat dishes made of Vari (Samo Rice/Little Millet), Potato, Sweet Potato, Yam, and Sabudana (Tapioca Pearls).
I wanted to keep the recipe I am sharing simple as it is made on a day of fasting and so chose Dahi Sabudana. All this recipe needs is for you to soak Sabudana in Dahi (yogurt) or buttermilk and season it with roasted peanut powder and some ghee-roasted cumin seeds and green chillies.
Truth be told I also make Dahi Sabudana for breakfast on many hot summer morning because it is so delicious and cooling.
How to Make Dahi Sabudana
Dahi Sabudana is a super simple and delicious recipe from Maharashtra. It is traditionally Upvas ka Khana or food eaten on days when people fast for religious reasons; like for Ekadashi, Shravan Somvar, or Shravan Shukravar.
- 1 Cup Sabudana
- 1 Cup Dahi
- 1/2 tsp Sugar Optional
- 1 tsp Cumin Seeds
- 2 tsp Finely Chopped Green Chillies
- 2-3 tbsp Roasted Peanut Powder See Notes.
- 1 tbsp Ghee
- Salt to Taste
- Fresh Coriander for Garnish
Over low to medium flame, dry roast the Sabudana till it starts to pop.
Let the Sabudana cool till it is just warm to touch.
Soak the Sabudana in water for 10 minutes.
Using a colander, drain all water from the Sabudana. Set aside in the colander for about 30 minutes.
In the meantime, whisk the dahi till it is smooth.
Add salt and sugar to the dahi, and mix well.
Add the Sabudana to the Dahi.
Set aside for about 3-4 hours. Mix at 30 min intervals.
Check that the Sabudana is soaked through, and is fluffy and soft. Press some Sabudana between your thumb and forefinger; you should not feel any hardness.
Add the roasted peanut powder to the soaked Sabudana and mix well.
Heat the ghee in ladle.
Add the cumin seeds and stir-fry till they start to change colour.
Add the chopped green chillies and stir-fry for a few seconds.
Add the tempering to the Dahi Sabudana and mix well.
Garnish with finely chopped fresh coriander.
Serve with love! 🙂
To make roasted peanut powder:
- Over medium flame, dry roast 3-4 tbsp peanuts till they start to change colour and pop.
- Transfer to a plate and let the peanuts cool to room temperature.
- Rub the peanuts between your palms and blow gently to remove the skin. I keep some of the skin on.
- Pound or grind to a coarse, chunky powder.
Do you want to see other Vrat recipes for Shravan that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.