The composition of a substitute is almost similar to tapioca flour and so is its usefulness. The common substitutes are cornstarch, potato starch, arrowroot, rice flour etc.

Here are 6 of the best substitutes for tapioca flour.

1. Cornstarch. Cornstarch makes a great replacement for tapioca flour and is easily accessible.
2. Cassava flour.
3. Potato starch.
4. All-purpose flour.
5. Arrowroot.
6. Rice flour.

Use 1 tablespoon of arrowroot, cornstarch, or flour for every 1 1/2 teaspoons of tapioca starch called for. Bear in mind, these substitutes may not be gluten-free. These substitutes are intended to replace the tapioca in pie fillings, cobblers, and similar dishes.

They are high in calories and very wholesome. Provides energy – One of the main reasons why you should eat sabudana is because they are rich in energy. The topmost reason why people eat this dish during fasting on Navratri is that it loads you with instant energy.

As a high carbohydrate food, sabudana can pose a risk if you have diabetes. The starch rapidly converts to sugar, thus triggering a blood sugar spike.

We chose VRD Masale as the best sabudana brand. The kheer made using this sabudana brand gave us the best results. Sabudana or tapioca is the starch extracted from the roots of cassava plants. It is popularly also known as sago.

Soak the sabudana overnight. A lot of recipes would call for soaking for 4 hours or 6 hours but in my experience the recipes works best if you soak it overnight. 2. Rinse the sabudana until water turns clear to get rid of the starch.

According to certain adulterants, by some simple tests they can identify the chemicals added to sago. Chew some sago, if it gives you a gritty feeling, it is adulterated. Also, burn the sago, if it swells it is pure and won’t leave an ash behind, otherwise it would leave a good amount of ash.

Instructions

1. Take a bowl of sabudana.
2. Further, soak sabudana for 30 to 40 minutes by adding just enough water to cover it.
3. Now, strain the water from the sabudana.
4. Cover and soak it again for 5 to 6 hours or preferably overnight.

You need to use sufficient water for boiling, otherwise the water will become too starchy and the heat will not be able to penetrate well through starchy water to completely cook the sago. Just use this simply 5-minute method to revive your sago again!

Add half a cup of water and leave it to soak for two hours. Using a spoon, mix it all around. You shall notice that the water all soaked and sabudana/sago is almost dry. Now add another 1/2 cup of water and let it soak for two hours.