Dahi Sabudana | Sago in Yogurt: Upvas ka Khana Maharashtra
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.
Equipment
- Bowl
- Spoon
- Wok or Frying Pan
- Tempering Ladle
Ingredients
- 1 Cup Sabudana
- 1 Cup Dahi
- 1/4 tsp Sugar (Optional)
- 1/2 tsp Cumin Seeds
- 1 tsp Finely Chopped Green Chillies
- 2-3 tbsp Roasted Peanut Powder (See Notes)
- 1 tsp Ghee
- Salt to Taste
Instructions
Prepping the Sabudana
- 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.
- Pound or grind to a coarse, chunky powder.
Nutrition
Calories: 204 kcalCarbohydrates: 34 gProtein: 4 gFat: 6 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 11 mgSodium: 255 mgPotassium: 138 mgFiber: 3 gSugar: 3 gVitamin A: 64 IUVitamin C: 2 mgCalcium: 82 mgIron: 1 mg