SABUDANA KHICHADI

Sabudana khichdi is an Indian dish made by cooking sabudana (tapioca / sago), potatoes and peanuts in a spicy masala. This dish is quite popular in Western Indian states of Maharashtra, Madhya Pradesh, Gujarat and Rajasthan. Sabudana Khichdi is one of my all time favorite breakfasts. It is usually made during the fasting days, like Navratri, Mahashivratri or Ekadashi. It is the most popular snack recipe foe vrat or fasting. 

Mostly because it’s delicious, but also because it’s super quick and easy to make for something this yummy.And in this sabudana khichdi recipe, I’ve shared all the tips I’ve learnt over the years for making perfect, non-sticky sabudana khichri every single time.Sabudana khichdi as it is commonly called in India is nothing but a kind of upma made with tapioca pearls or sago. Sabudana is gluten free and vegan too. Its rich in folate and vitamin B6. It helps in digestion and good for muscle growth. It can be used in various forms. One can make sabudana kheer, sabudana vada, sabudana pancakes, sabudana tikkis etc. Kids used to enjoy this khichadi even though they were not doing fast those days.  My family members enjoyed this sabudana khichadi even on non fasting days too.

The main trick in making a perfect sabudana khichdi lies in soaking the sago. Its always better to soak it for 6-8 hours. The perfectly soaked one should be soft and easily crushed. This doesn’t require a lengthy cooking time. Make sure to be gentle while handling these pearls once you add it to the potato mixture. Too much stirring will result in a gooey and sticky mass.Sabudana khichdi is a dish which is simple to cook and delicious to eat. In many larger cities in Western regions, Sabudana Khichdi is popular as a street food that can be eaten at any time of the day.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/AxweyfEI5_8?feature=share

INGREDIENTS :

1 Cup Sabudana/ Topioca/Sago

1 Cup Water

 3 Tablespoon Pure Desi Ghee or Oil

½ teaspoon Cumin Seeds ( Jeera ) ( optional )

few Curry Leaves (optional )

¼ Cup roasted Peanuts with / without shell

2-3 Green Chillies chopped/sliced ( see notes )

½ Cup diced Potatoes ( see notes )

1/2 Teaspoon Red Chilli Powder ( optional )

 Salt as per taste 

1 Teaspoon lemon juice

Pinch of Sugar [it is totally optional, I never add sugar to my khichadi]

 Chopped Coriander leaves for garnish

METHOD : 

* Soaking & Prepping Sabudana - 

STEP 1 - In a bowl, take 1 cup sabudana, and rinse it well with water, till the water runs clear, to get rid of all the excess starch.

STEP 2 - Then soak the sabudana in water overnight. ( I use 1 cup water for 1 cup sabudana. But the exact quantity of water needed might vary just a bit based on the quality of sabudana. Much like the exact soaking time might vary depending on the kind / type of sabudana you use.) (see notes )

STEP 3 - After the soaking period is done, try to smash a couple pearls of sabudana between your thumb and your index finger. If it smashes easily, the sabudana is soaked well. (see notes )

STEP 4 - Drain any excess water from the sabudana using a strainer.

* Preparation for Khichdi -

STEP 1 - Transfer the soaked and drained sabudana in a wide bottomed utensil / paraat and mix in red chilli powder, roasted and coarse peanut powder and salt.

STEP 2 - M it with very light hands well. 

( Handle the mixing with a light hand, so as to not break or mush the sabudana pearls.) Adding peanut powder will help keep the sabudana pearls separate, and add a burst of flavor too. ( see notes )

 STEP 3 - Cut/ dice and peeled potatoes in small cubes, to get ½ cup of diced boiled potatoes, and keep ready. (see notes)

* Making Sabudana Khichdi - 

STEP 1 - In a pan, heat  2-3 tablespoons of ghee / oil and add in ½ teaspoon cumin seeds ( optional ), and saute for 1-2 minutes, till it crackles.

STEP 2 -  When the cumin seeds start crackling, add curry leaves ( optional ), and saute for 1-2 minutes, till the curry leaves get lightly roasted.

STEP 3 -  Chopped potato cubes, sprinkle 1/4 teaspoon salt and saute well.  Fry until they turn

the potato turn slightly golden brown.

STEP 4 - Add in chopped green chillies and saute them for 2-3 minutes.

STEP 5 - Next add in the sabudana that is mixed with the peanut powder, salt and give everything a careful mix, with a light hand, so as to not break or mush the sabudana pearls.

STEP 6 - Finally add 1 teaspoon lemon juice, 

add in ⅓ cup chopped coriander leaves ( optional), and mix it in. 

STEP 7 - Sprinkle some water, cover and cook covered on medium low flame for 3-5 minutes till the sabudana is translucent. DO NOT over-cook.

Finally, serve hot and enjoy sabudana khichdi with curd/ peanuts amti or pack to your lunch box.

NOTES - * The main trick in making a perfect sabudana khichdi lies in soaking the sago. Its always better to soak it for 6-8 hours. The perfectly soaked one should be soft and easily crushed. This doesn’t require a lengthy cooking time. Make sure to be gentle while handling these pearls once you add it to the potato mixture. Too much stirring will result in a gooey and sticky mass.

* Sabudana should be nicely puffed up and soft from the centre.

* Drain any excess water from the sabudana using a strainer.

* I have used raw potato for the recipe but you can parboil the potato pieces in boiling water for 3-4 minutes or use boiled and chopped potato.

* Crush the roasted peanuts till they are a bit coarse.

*  Be very gentle else there are chances for sabudana to be mashed out.

* Make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.

* Adding peanut powder will help to absorb any excess moisture if present.

 * Firstly, make sure to rinse the sabudana really well else the khichadi may turn sticky.

* Sabudana khichdi recipe tastes great when prepared with desi ghee.

* Also, if you are eating curry leaves, coriander leaves, cumin seeds during vrat then you can add it. It totally depends upon your choice and preferences.