Sabudana khichdi is a traditional fasting dish in India. Sabudana khichdi is made of sabudana, potatoes, and peanuts. Sabudana is also known as sago balls or tapioca pearls. Sabudana khichdi is made during any fast like adhik month, the month of Shravan, or any fasting day. It is a street food also in many states like Gujarat, Maharashtra, Madhya Pradesh, Uttar Pradesh, Rajasthan, etc. Normally I have made this khichdi for breakfast many times.
Sabudana khichdi takes little time to make. It does not require many ingredients. Sabudana khichdi is rich in carbohydrates and proteins. Here I am posting khichdi with step by step photos and video.
You can try to make the best easily by following this method. Just give attention to soaking sabudana. Take less water than sabudana and soaking time should be 4-5 hours. This is one of the easy and quick methods of sabudana khichdi. I am preferring this fasting dish with curd but you can enjoy it with green chutney. You also try and share your experiment with me.
How to make sabudana khichdi
Take sabudana in a bowl.
Generally, I have used approx 100-gram sabudana in a bowl.
My bowl is perfect for 100 grams of sabudana. You can use a cup, bowl, or any other things.
Also measures the water level in the same bowl or cup.
Wash sabudana by adding water. Repeat washing 2-3 times.
Pour ¾ cup of water bowl on sabudana.
Cover it and leave for 4-5 hours.
After 4-5 hour sabudana is soaked well.
You can take a sabudana and check with your fingers.
It should be separated.
Add peanut powder in it.
I have made coarsely peanut powder by grinding in a mixture jar.
I already made it a few days ago.
So I can’t add in this video.
Gently mix coarsely peanut with a spoon or finger.
Now take potato green chili and curry leaves on a plate.
Take chili according to taste.
At my home, we eat normal spicy so i have taken 1 tsp chopped chili.
In another bowl, I have taken ¼ bowl of peanuts.
Heat oil in a pan.
You can ghee instead of peanut oil. Taste is also added by adding ghee.
Prefer nonstick pan to make sabudana khichdi.
If you use a steel pan, sabudana will stick to the surface.
Add cumin seeds in it.
Let it crackles.
Then add peanuts in the pan.
Roast peanut at slow flame. Roast till color changes.
Now add curry leaves and green chili in it.
Mix it. Shake for a few minutes.
Add potatoes in it.
Here I have taken boiled potatoes. Do not mash it.
Gently mix. cook it at the slow flame for 1-2 minutes.
Mix sabudana and rock salt in it.
Cover the lid and cook for 4-5 minutes at a slow flame.
In between 1-2 times shake it. Remove the lid and turn off the stove.
Add lemon juice in it. Mix it well.
Sabudana khichdi is ready to serve.
Garnish with coriander leaves.
Do pay attention to sabudana soaking.
If your water is more in sabudana, khichdi may become sticky.
One other method also tells you.
First, wash sabudana and keep aside.
After half an hour just sprinkle 1/2 tbsp water on sabudana and keep at the side.
You have to sprinkle the same quantity of water every half an four.
Repeat this procedure 5-6 times.
Then sabudana is perfect to make khichdi.
But be alert during this sprinkling time.otherwise, sabudana does not soak properly.
Don’t cover the lid when sabudana khichdi is ready.
Cool it down without covering any lid or anything.
Otherwise, the sabudana khichdi is not separated because of moisture.