Experiment: Maharashtrian snacks
Ok, my experiments started with the famous Sabudana Khichdi and Solkadi. The combo is great actually, but, the khichdi became a mess - I guess am not yet too familiar with various types of Sabudana - this one became rather gooey. Lessons learnt: Don't soak it - just wet it and let it remain for 2-3 hours. Solkadi was lovely, refreshing - thanks Nupur. And, what was hit all the way with our friends as well was Misal with bread(no Pav here so) and a minimal Bhelpuri to make it a Chaat dinner for us yesterday!
posted by appalam vadaam @ 2:18 PM
6 comments
6 Comments:
hi vasundhara, same pinch the fist time it looked like javarasi khool, I was soo depressed, then a friend's MIL taught me the tricks...better luck next time!
Vasundhara, you have to soak the sabudana in water for 30mins and leave it for overnight (in a covered vessel). Should not use water while cooking it (have a look at my site). It will turn out best this way, I learnt this way recently from one of my readers.
Gee...long time since I visited the food blog world.
Shankari - Yea...I hope better luck next time.
mj - Thanks for dropping by
Shilpa - I'll try that the next time around.
I'm so glad you tried the solkadi and misal! Thanks for the post :)
Thank you Nupur for dropping by. Shall be trying more of Maharashtrian cooking.....thanks to ur site! :-)
The trick mentioned about sabudana to leave overnite works wonders.. i have tried it, but with a bit off difference, instead of soaking it for 30 minutes, i soaked them completely, but with water just enough to immerse them all.(Dont drown them ;))
In the morning when u open teh covered vessel the sabudana is big and swollen.. and tastes yumm once the kicihdi is made.. and certainly not gooy :)
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