Sabudana Khichdi recipe| Sabudana khichadi recipe |Tapioca khichdi detailed stepwise recipe with pictures.
Sabudana Khichdi recipe| Sabudana khichadi recipe |Tapioca khichdi recipe made with sago or tapioca pearls especially during navratri, shivratri or janmashtami fasts. In Maharashtra, it is one of the common breakfast items which they serve with sweet curd.
Since childhood I have been seeing my mom making it during navatri or shivratri and I used to love it a lot and used to eagerly wait for such occasions so that we could get to have it. 🙂
A few years back when I was in Mumbai I first time had sabudana with sweet curd and I really found it unique and loved the combo. Since then whenever I make this recipe at home, I always combine it with sweet curd.
It is full of carbs hence keeps us energetic throughout the day during fasting. I personally don’t keep fasts but I make this recipe quite often for breakfast or snacks and my family loves it. You can check some more of my snacks recipes.
Sabudana is a multipurpose ingredient and we can make several recipes using it like sabudana wada, sabudana kheer, sabudana fritters, thalipeeth (a traditional maharshtian dish) etc.
Here, I am sharing the detailed recipe for Sabudana khichadi.
🍴 Time to Prep 6-7 hours
⏰Time to cook 20 minutes
🍛 Servings 2-3 servings
👩 Author Ruchika
🍲 Cuisine Indian
♨ Course Snacks/Breakfast
Ingredients:
- 2 cups thick sabudana pearls
- 2-3 green chillies (finely chopped)
- 1 medium sized boiled potato cubes
- 1/2 tablespoon cumin seeds (Jeera)
- Salt to taste
- 1 tablespoon red chilli powder
- 1/2 cup roasted crushed peanuts
- 4 tablespoon raw peanuts
- 3-4 tablespoon oil or ghee to cook
- Lemon juice as per taste
- 2 cups water to soak sabudana
Notes/ Tips to follow:
- Soaking sabudana in water is a little tricky so that it does not get sticky. The proportion of sago & water which I follow is 1:1 i.e. I take the same amout of water as that of sabudana and this trick works really well for me.
- Preferably use the same measuring vessel for both water & saudana for better results.
- You need to soak it overnight to get a nice non sticky khichdi. Soaking for minimun 3-4 hours is also ok but if soaked overnight it will give better results.
- You can check by pressing the sabudana pearls by pressing between your index finger & thumb. It should be soft enough to crush into paste which means it is not raw.
- Once the sabudana is well soaked, drain out the excess water and keep the sabudana into a large strainer.
- Do not overcook sabudana because it will make the khichdi sticky and lumpy. We need to keep the pearls separated from each other and overcooking works otherwise.
- Adding crushed/ground peanuts helps remain the khichdi non sticky.
Stepwise recipe for Sabudana Khichdi:
- Wash 2 cups of sabudana thoroughly with running water and soak overnight in 2 cups of water.
2. In the morning, drain out excess water and transfer the sabudana in a strainer. Check the doneness by crushing it between your thumb and index finger and it should turn into paste.
3. Dry roast half cup of peanuts in a kadhai.
4. Once the peanuts cool down, transfer them into a mixer jar.
5. Grind into coarse powder.
6. Heat ghee or oil in a kadhai and add cumin seeds and let them crackle. Make sure that the oil is medium hot otherwise the cumin seeds will burn.
7. Add whole peanuts and cook at a low flame for 2-3 minutes.
8. Further green chillies and and boiled potato cubes and cook for around 1-2 minutes.
9. Add salt and green chilli powder and mix well.
10. Now, add drained sabudana and crushed peanuts and gently mix well. Cover the lid and let it cook for 2 minutes. Do not overcook it.
11. Turn off the heat and add lemion juice.
12. Garnish the Sabudana Khichdiwith fresh coriander and serve hot with sweet curd and enjoy! 🙂
Check more of the snacks recipes:
- Pizza Pockets | Pizza McPuffs
- Crispy Corns Recipe | Crispy Sweetcorns
- Crispy Aloo tikki (baked)
- Cheesy Stuffed Garlic Bread Sticks
- Dhokla
- Masala Idlis with Peanut Chutney
