sabudana khichadi recipe | how to make sabudana khichadi with stepwise photos and a very quick video recipe.
Sabudana Khichdi is an Indian dish made by soaking Sabudana (Tapioca / Sago). It is quite popular in Western Indian states of Maharashtra, Madhya Pradesh, Gujarat and Rajasthan. Sabudana khichadi is very very easy to prepare and light to consume. This recipe is usually prepared during fast on the festivals what we call “vrat” usually in hindi. However, Sabudana khichadi is very popular snack recipe and eaten on regular basis among Maharashtra.
sabudana khichadi recipe | how to make sabudana khichadi with stepwise photos and a very quick video recipe. This recipe has actually no written history but a very popular in India. Just like the sabudana vada recipe you have to soak sabudana before the cooking. Ohh yes, I must mention that Sabudana is known as Sago /tapioca in english.
Sabudana khichadi is very simple yet a very delicate recipe as you have to adjust the time of soaking sagos according to the type. while Most of the time 2 to 3 hours is enough soaking time for sabudanas. Rest of the cooking requires 10 mins only. This delicious dish is vegan and gluten-free too. If you love to use sagos in pudding recipes then you must try this recipe.
So, as I have said, This recipe is usually made during fasting days like Navaratri, Ekadashi and Diwali.
But did you know sabudana/tapioca pearls are
- light on the stomach
- easy to digest
- build strong bones (it has calcium) and
- provides energy.
Besides this, tapioca in it’s powdered or granule form is also used as a thickening agent in both savory and sweet dishes.
To make this khichadi recipe, just soak the sabudanas well in advance and prepare a peanut powder. and you don;t need to worry about anything. so, before the recipe, take a look at this
tips to make perfect sabudana khichadi recipe.
- There are so many different varieties of sabudana available in market. Some require 2-3 hours soaking and some require 8 hours of soaking. Soaking time is depends on the quality of sabudana. So experiment with your sabudana and decide the soaking time. Mine needed overnight soaking. It is very crucial to soak sabudana properly whenever you are making any dish from sabudana.
- Always use a shallow and wide bowl to soak sabudana. Never use deep bowl. Add just enough water up to just 1 ½ inches above the sabudana.
- If you have added more water while soaking, sabudana will become sticky.
- Check sabudana is soaked well or not. press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
- It is very important to drain all the water from sabudana to get separated pearls in khichdi. Let it drain in colander or strainer for good 10 minutes.
reasons to love this sabudana khichdi recipe
- super easy to prepare
- vegan and gluten-free
- 7 ingredients recipe
- perfect snack recipe
- very light to eat
- easy to digest
- perfect tiffin box recipe
- ingredients are easily available
So, how to make sabudana khichadi recipe? stepwise photos
preparation for sabudana khichdi
soak sabudana overnight or for 3-5 hours. next day drain the sabudana very well and keep aside in a bowl.
in a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder. meanwhile,boil the potatoes and when warm peel and chop them.
mix the coarsely powdered peanuts with the drained sabudana.
making sabudana khichdi recipe:
now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.
now add the curry leaves and green chilies. Also, add 1/4 cup whole peanuts if you like. fry for half a minute and then add the grated ginger if you like.
now add potato, sabudana, salt and sugar and saute for 1-2minutes.
keep on stirring the mixture.
when the sabudana looses their opaqueness and starts becoming translucent they are cooked. don’t over cook as they might become lumpy and hard.
add some lemon juice if you like.
lastly add grated coconut.(if you are not preparing for fast then sprinkle besan sev as i did here) mix well. close the fire.
garnish with coriander and serve sabudana khichdi hot.
similar snack recipes,
sabudana khichadi recipe
Ingredients
- 1 cup sabudana, approx
- 2 small potatoes, boiled and diced
- ¼ to ½ cup peanuts
- 5-6 curry leaves
- 1 tsp ginger grated, optional
- 1-2 medium green chilies, chopped
- lemon juice, as per your taste
- salt to taste
- 2 tsp sugar
- coriander for garnishing
- 1 tbsp cooking oil
- ¼ tsp cumin
Instructions
preparation for sabudana khichdi
- soak sabudana overnight or for 3-5 hours. next day drain the sabudana very well and keep aside in a bowl.
- in a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder. meanwhile,boil the potatoes and when warm peel and chop them.
- mix the coarsely powdered peanuts with the drained sabudana.
making sabudana khichdi recipe:
- now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.
- now add the curry leaves and green chilies.Also, add 1/4 cup whole peanuts if you like. fry for half a minute and then add the grated ginger if you like.
- now add potato, sabudana, salt and sugar and saute for 1-2minutes.
- keep on stirring the mixture.
- when the sabudana looses their opaqueness and starts becoming translucent they are cooked. don't over cook as they might become lumpy and hard.
- add some lemon juice if you like.
- lastly add grated coconut.(if you are not preparing for fast then sprinkle besan sev as i did here) mix well. close the fire.
- garnish with coriander and serve sabudana khichdi hot.
Video
have a great day!
I am up for sabudana khichdi anytime especially when it looks like this.
Thanks a lot 🙂
Looks delicious!
Thank you …