Sabudana Khichdi. Sabudana khichdi recipe With video and step by step photos. Sabudana ki khichdi Is usually made during fasting days like Navratri or mahashivratri or Ekadashi. It is an easy snack and is a good recipe.

I love my sabudana khichdi with yogurt on the. Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in parts of Western India such as Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh. You can have Sabudana Khichdi using 13 ingredients and 20 steps. Here is how you cook that.

Ingredients of Sabudana Khichdi

Prepare 1 cup of Sabudana (Pearl Tapioca) - refer note 1.
Prepare 1 2 of Potato small - refer note.
Prepare 1/2 cup of Peanuts Roasted.
It's 1 - 2 teaspoons of Cumin seeds (jeera).
Prepare 1 teaspoon of Ginger grated.
Prepare Handful of Curry Leaves (kadi patta).
You need 1 - 3 of Green Chilli (finely chopped) (adjust to suit your taste).
It's 1/2 teaspoon of Sugar.
Prepare 1 - 2 teaspoons of Rock Salt Salt or (adjust to taste).
Prepare 2 Tablespoons of Vegetable Oil.
You need 1 Tablespoon of Ghee (clarified butter).
It's 2 Tablespoons of Coconut Grated Fresh (optional).
It's 4 - 5 Tablespoons of Coriander Leaves chopped.

Sabudana khichdi recipe - Learn to make non-sticky sabudana khichdi with the help of these simple steps. Sabudana khichdi is an Indian dish made of tapioca pearls, potatoes, peanuts and herbs. Sago khichdi can be prepared using two types of sabudana (sago), large and small. When you think of what you can eat during a fast the first thing that pops into the mind is definitely sabudana khichdi.

Sabudana Khichdi instructions

Soaking the pearls make them absorb water and become soft. This is what gives that chewy and soft texture to the upma. You may have to experiment with the pearls initially. Generally, the smaller pearls take lesser time to become soft (anywhere between 15 minutes to 2 hours) while the larger pearls take longer (4-6 hours)..
Wash the pearls well. Then add enough water to cover the pearls. Let them rest. You'll know they are done when you take a few pearls and press them - if they are soft (but do not disintegrate completely or turn into a mush), they are done..
This step is crucial. Drain the water completely. Once the pearls are soft and ready, drain the water and again wash them one last time to get rid of any extra starch..
Empty the pearls onto a large sieve covered with a clean kitchen cloth and let them stay that way for about half an hour. This ensures that any excess water is drained out and the pearls are dry and ready. You can also use a cloth to press the pearls gently to dry them up..
Important - If you cook your khichdi when the sabudana is sticky or has excess water, it will turn out mushy. Make sure you get rid of as much water as possible..
Once the sabudana is done, add a few tablespoons of the Peanut powder and mix them and set aside..
If you have peanuts without the skins, use them. Else, you can get rid of most of the skin by just rubbing the peanuts furiously and blowing them away..
Using a mixer or mortar and pestle, grind them to a coarse powder (you can make a smooth powder too if that's what you like. However, a coarse mixture adds texture).
Heat oil and/or ghee in a pan (preferably non stick).
Add the cumin seeds, ginger, chilli, curry leaves and briefly fry for 1 minute.
Roughly chop or mash the potatoes and add it to the oil mixture. If the potatoes are already cooked, then just fry them for 1-2 minutes. If you're adding raw potatoes, cook until the potatoes are soft..
Add the Sabudana pearls and quickly toss them in the oil/ghee mixture..
Add the peanut powder and mix everything together..
Cook the mixture on medium low heat for 4-5 minutes or until the tapioca pearls turn translucent. If you feel the mixture is too dry, sprinkle some water and mix again..
Add lots of coriander leaves for enhanced flavor and mix well. You can also garnish with freshly grated coconut..
Serve hot or warm as is or with coconut chutney!.
Depending on the type and quality of Sabudana, you might need to adjust the soaking time for them. It usually is around 15-30 minutes (Smaller pearls fall under this category) or 5-6 hours/overnight (the large pearls)..
Potatoes are optional. You can skip them too. If you're using them, I suggest getting a head start by cooking them ahead of time. This will save you a ton of time while actually making the sabudana khichdi. However, you can also make this with raw potatoes and cook them a bit longer to make them soft.
Since Sabudana Khichdi is usually made during religious festivals in India (during Fast or vrat), people prefer using Rock Salt. For everyday use, you can use any salt you have on hand. Just adjust according to taste preference.
If you're watching calories, you can skip the Ghee (clarified butter) and use just the oil. However, I do suggest NOT skipping since Ghee adds a lot of flavor to the dish. You do need a bit of fat to cook the pearls in without them becoming mushy..

Sabudana Khichdi Recipe for Navratri vrat or Hindu fasting days. Tips are shared to soak sabudana and to make perfect, non-sticky Have always struggled with getting perfect sabudana khichdi? Sabudana Khichadi Recipe for fasting/Vrat-Sago Khichdi Recipe-Quick and Easy Sabudana Khichadi. khichdi sago or sabakki khichdi with step by step photo and video recipe. the recipe is prepared by soaking the sabudana in water which later sautéed with bolied potatoes, groundnuts. Sabudana Khichdi is a Maharashtrian dish made with sabudana, potatoes and peanuts.