Sabudana Chana Dal Lemon Upma | No Onion Garlic
Sabudana Chana Dal Lemon Upma

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Sabudana Chana Dal Lemon Upma | No Onion Garlic

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Ingredients

Adjust Servings:
1 cup (use 250 gm cup to measure) Sago (Sabudana)
1 tbsp Chana Dal Soaked
1 tbsp Oil
4-5 Curry Leaves
1 tsp Mustard Seeds (rai/sarso)
1-2 Green Chilies Chopped
1/2 tsp Salt
2 tbsp Lemon Juice
1 tbsp Coriander Leaves Chopped
1/2 cup (use 250 gm cup to measure) Water to soak sabudana

Nutritional information

347
Calories
7g
Fat
1g
Protein

Sabudana Chana Dal Lemon Upma, No Onion Garlic..Today, you will learn to make free flow and non sticky sabudana recipe.Water is the enemy of sabudana.

Ingredients

Directions

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Sabudana Chana Dal Lemon Upma
Sabudana Chana Dal Lemon Upma

Sabudana Chana Dal Lemon Upma | Sabudana Upma Recipe | Sabudana Recipe 

Hi Friends  🙂  🙂  , Today I am going to share with you one more fantastic sabudana arecipe. This recipe is again, Non sticky and free flow sabudana recipe like my previous Sabudana Khichdi Recipe. You loved my sabudana khichdi recipe very mush and I hope that this time also, you will love my recipe of sabudana upma. 
            Today, you will learn to make free flow and non sticky sabudana recipe. I will tell you the major points, which will make your recipe free flow and non sticky.  🙂 Water is the enemy of sabudana. You have to take extra precaution, while you are going to soak sabudana. There are few tricks, which you must follow very carefully while soaking and cooking it.  🙂 So lets move toward the recipe...  🙂  🙂 

Steps

1
Done

DRY ROAST SABUDANA

At first, in a dry pan add sabudana and dry roast on the high flame, stir continuously.

2
Done

TOUCH

Touch sabudana with your hand, if sabudana is very hot to touch with the hand then your sabudana is ready. You do not have to change the color of sabudana. Just let it be white only.



3
Done

TAKE OUT

Take out sabudana on a dry plate and let it cool completely.

4
Done

SOAK

Now add sabudana to a bowl and pour water. Do not pour too much water, just match the level of sabudana. Cover it and keep it aside for 3 to 4 hours.



5
Done

SEPARATE

After 3-4 hours, first, separate the sabudan with the help of knife and then use your hand to separate it.

6
Done

FREE FLOW

See your sabudana. It is free flow.

7
Done

HEAT OIL

In a pan heat oil.

8
Done

ADD HERBS

Now, add bay leaves, chopped green chilies and mustard seeds to it and let it crack on the high flame.

9
Done

ADD DAL AND SALT

Now, reduce the flame to low, add soaked chana dal and 1/4 tsp salt to it. Do not add chana dal water to it.

10
Done

MIX & COOK

Mix it properly and cover it with the lid. Cook it on the low flame for 2 minutes.

11
Done

STIR IN BETWEEN

Stir in between for once, so that dal does not get burnt.


12
Done

ADD SABUDANA & SALT

Now, after 2 minutes add the sabudana and salt to it.

13
Done

MIX

Mix all very well.

14
Done

COVER AND COOK

Cover and cook sabudana on the low flame. for 2 minutes only.

15
Done

STIR

Stir in between for once or twice only.

16
Done

READY

After 2 minutes switch off the flame and at the serving time mix lemon juice and mix coriander leaves to it.

17
Done

TIPS

. Always dry roast sabudana in a dry kadhai or pan.
. Cover sabudana with a dry lid while cooking it.
. At serving time only add lemon juice.
. Water is the enemy of sabudana.
. Always use branded sabudana. Buy Branded Sabudana Online

Badhiyakhana

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