Dahi Sabudana | Tapoica Pearls soaked in yogurt
Dahi Sabudana | Upvas Recipe from Maharashtra
Prep Time
4 hrs
Cook Time
10 mins
Total Time
4 hrs 10 mins
 

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.

Course: Breakfast
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 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
Instructions
Soaking the Sabudana
  1. Over low to medium flame, dry roast the Sabudana till it starts to pop.

  2. Let the Sabudana cool till it is just warm to touch.

  3. Soak the Sabudana in water for 10 minutes. 

  4. Using a  colander, drain all water from the Sabudana. Set aside in the colander for about 30 minutes.

  5. In the meantime, whisk the dahi till it is smooth.

  6. Add salt and sugar to the dahi, and mix well.

  7. Add the Sabudana to the Dahi.

  8. Set aside for about 3-4 hours. Mix at 30 min intervals

  9. 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.

Putting Together the Dahi Sabudana
  1. Add the roasted peanut powder to the soaked Sabudana and mix well.

  2. Heat the ghee in ladle.

  3. Add the cumin seeds and stir-fry till they start to change colour.

  4. Add the chopped green chillies and stir-fry for a few seconds.

  5. Add the tempering to the Dahi Sabudana and mix well.

  6. Garnish with finely chopped fresh coriander.

  7. Serve with love! :)

Recipe Notes

To make roasted peanut powder:

  1. Over medium flame, dry roast 3-4 tbsp peanuts till they start to change colour and pop.
  2. Transfer to a plate and let the peanuts cool to room temperature.
  3. Rub the peanuts between your palms and blow gently to remove the skin. I keep some of the skin on.
  4. Pound or grind to a coarse, chunky powder.