Dahi Sabudana | Sago in Yogurt: Upvas ka Khana Maharashtra
Aruna
Dahi Sabudana is a super simple and traditional Upvas ka Khana from Maharashtra. Mellow and hearty, this fasting recipe of Sago in Yogurt will keep hunger at bay.
Over low to medium flame, dry roast 1/2 cup Sabudana till it starts to pop.
Let the Sabudana cool till it is just warm to touch.
Making the Dahi Sabudana
In the meantime, whisk 1 cup dahi till it is smooth.
Add 1/4 cup water, 1/4 tsp sugar and some salt to the dahi, and mix well.
Add the cooled Sabudana to the Dahi.
Set aside for about 2-3 hours.
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.
Using a spoon, mix the soaked sabudana and add some dahi, if needed.
Add the Tempering
Heat 1 tsp ghee in ladle.
Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
Add 1 tsp finely chopped green chillies and stir-fry for a few seconds.
Add 2 tbsp roasted peanut powder and the tempering to the Dahi Sabudana and mix well.
Serve with love! :)
Notes
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.