It is a popular and healthy dish from Indian cuisine made with tapioca pearls, potatoes, herbs, and spices. Sabudana Khichdi is known for its quick energy boost and is therefore usually served as a meal replacement during fasting periods and festivals. It is also more commonly served as a breakfast or even as a tiffin meal. The recipe is extremely simple and easy to prepare, but it may require some practice to make a non-stick, non-mushy khichdi.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Soaking time: 6 hours
- Serving - 2
Ingredients -
- 2 cups of sabudana
- 1.5 cups of water
- 1 cup of peanuts
- 2 teaspoons of sugar
- 1.5 teaspoons of salt
- 4 tablespoons of ghee
- 2 teaspoons of cumin
- few curry leaves
- 2-inch ginger, finely chopped
- 4 chilies, finely chopped
- 2 potatoes, boiled and cubed
- 1 lemon
- 4 tablespoons cilantro, finely chopped
INSTRUCTIONS -
- First, to soak sabudana, take 1 cup of sabudana in a bowl and rinse it with water.
- Be sure to rub the sabudana to remove excess starch.
- Rinse the sabudana twice and add ¾ cup of water.
- Submerge the sago completely and let it soak for 6 hours. Soaking time varies depending on the quality of the sago.
- Once the sabudana is thoroughly soaked, make sure there's no water left at the bottom. Otherwise, the khichdi will become mushy.
- The sabudana should be easy to crush when pressed between your fingers. If it's still hard, sprinkle a little water on it and let it soak for another 30 minutes.
- Now, in a heavy-bottomed pan, roast ½ cup of peanuts.
- Roast over low heat until peanuts are crunchy.
- Let it cool completely and transfer it to the blender jar.
- Pulse and powder until you get a coarse peanut powder.
- Add the ground peanuts to the soaked sabudana. Adding ground peanuts will help absorb excess moisture, if present.
- Also, add 1 teaspoon of sugar and ¾ teaspoon of salt. Mix well and combine everything thoroughly. Set aside.
- Now, in a large kadai, heat 2 tablespoons of ghee. Sprinkle 1 teaspoon of cumin and a few curry leaves.
- Add 1 inch of ginger, 2 chilies and 1 potato.
- Fry until the potato turns slightly golden.
- Also add the sabudana peanut mixture and mix gently.
- Make sure to scrape the pan while mixing. This helps prevent the sabudana from sticking.
- Also, be very gentle, otherwise there is a chance that the sabudana will be crushed.
- Cook until the sago pearls become translucent.
- Now add ½ lemon and 2 tablespoons of cilantro. Mix well.
- Finally, enjoy the sabudana khichdi or pack it in your lunchbox.
It is a popular and healthy dish from Indian cuisine made with tapioca pearls, potatoes, herbs, and spices. Sabudana Khichdi is known for its fast energy boost and hence it is typically served as a meal replacement during festival fasting seasons. In addition, it is also most commonly served as breakfast or even a tiffin box meal. The recipe is extremely simple and easy to prepare but you can take some practice to make a nonstick and nonmushy khichdi.
- Prep Time - 5 mins
- Cook Time - 10 mins
- Soaking Time - 6 hours
- Portion - 2
Ingredients -
- 2 cups sabudana
- 1.5 cups water
- 1 cup peanut
- 2 tsp sugar
- 1.5 tsp salt
- 4 tbsp ghee
- 2 tsp cumin
- few curry leaves
- 2 inch ginger, finely chopped
- 4 chilies, finely chopped
- 2 potatoes, boiled and cubed
- 1 lemon
- 4 tbsp coriander, finely chopped
INSTRUCTIONS -
- Firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water.
- Make sure to rub the sabudana to remove excess starch.
- Rinse the sabudana twice and add ¾ cup water.
- Dip the sago completely, and rest for 6 hours. Soaking time varies depending on the quality of sabudana.
- Once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.
- The sabudana must be able to mash easily when pressed between fingers. if it is still hard, then sprinkle some water and soak for 30 more minutes.
- Now in a heavy-bottomed pan roast ½ cup peanut.
- Roast on low flame until the peanuts turn crunchy.
- Cool completely, and transfer to the mixer jar.
- Pulse and powder to coarse peanut powder.
- Add the peanut powder to the soaked sabudana. Adding peanut powder will help to absorb any excess moisture if present.
- Also, add 1 tsp sugar and ¾ tsp salt. Mix well and combine everything well. keep aside.
- Now in a large kadai, heat 2 tbsp ghee. splutter 1 tsp cumin and a few curry leaves.
- Add 1 inch ginger, 2 chilli and 1 potato.
- Fry until the potato turns slightly golden brown.
- Further, add sabudana peanut mixture and mix gently.
- Make sure to mix by scraping the bread. This helps to prevent any sabudana from sticking.
- Also, be very gentle, else there are chances for sabudana to be mashed out.
- Cook until the sago pearls turn translucent.
- Now add ½ lemon and 2 tbsp coriander. mix well.
- Finally, enjoy sabudana khichdi or pack it in your lunch box.
