By Akshara
July 22, 2025
Sabudana can be tricky if not soaked the right way. It might either turn too sticky or stay hard in the centre. But once you get the soak right, it’s easy to use for khichdi, vadas, or kheer.
First, rinse the sabudana 2–3 times under running water until the water runs mostly clear. This removes the excess starch that causes it to clump.
After rinsing, transfer it to a bowl and add just enough water to cover it. Let it soak for 4–6 hours, or even overnight.
If there’s any water left after soaking, strain it gently and let the sabudana rest in a colander for 20 minutes before using.
Take one pearl and press it between your fingers, it should mash easily. If it feels hard, it needs more soaking.