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Kid Friendly Recipe
Breakfast Tapioca Recipe
Extra prep time is worth it for something different and nutritious! Just start the first step before your morning meditations.
| Prep time: 2 Hours | Indian |
| Cook time: 15-20 Minutes | Servings: 1-2 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 2463 | |
| Calories from Fat 1413 | 57% |
| Total Fat 164.25g | 205% |
| Saturated Fat 68.32g | 273% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 686mg | 29% |
| Potassium 1118mg | 32% |
| Total Carbs 226.42g | 60% |
| Dietary Fiber 14.7g | 49% |
| Sugars 13.56g | 9% |
| Protein 39.33g | 63% |
Ingredients Convert Measures
- 1.5 cups small tapioca pearls
- 1.0 cup powdered peanuts, dry roasted
- .5 cup clarified butter (ghee)
- .5 tsp cumin seeds, roasted & cooled
- .25 tsp red chilli powder
- .25 cup chopped cilantro leaves
- .25 tsp rock salt
Directions
- Wash and drain the tapioca pearls several times in lots of water.
- Set aside one hour, at least. When ready, most of the pearls should be clear and not white.
- Heat a medium-sized skillet, add ghee and cumin seeds, stir until they make a slight popping or sparking sound.
- To this add the chilli, cilantro, and drained tapioca pearls.
- Sprinkle the peanut powder and salt over the pan's contents next.
- Stir on medium heat 5-10 minutes until pearls soften.
- Then simmer, covered, until consistency is porridge-like (it will still be crunchy.)
