Sabudana Khichdi Recipe
Servings: 2 people
Calories: 468kcal
Sabudana Khichdi is a Maharashtrian dish that can be served for breakfast or snacks. It is also popularly made for vrat (Hindu fasting). Follow my tips to make non-sticky and fluffy sabudana khichdi at home (vegan, gluten-free).
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Ingredients
- 1 cup sabudana
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- ½ cup peeled and cubed potatoes ¼ inch cubes
- 1 teaspoon chopped green chilies
- ¼ cup crushed roasted peanuts
- 3 tablespoons chopped cilantro
- salt to taste Use rock salt if making the khichdi for vrat.
- 2 tablespoons lime juice
Instructions
- Rinse sabudana with water 2-3 times until the water runs clear. Gently rub the sabudana while rinsing to get rid of any extra starch. This is the key step to making non-sticky and fluffy khichdi.
- Drain the sabudana well. Now soak it in ¾ cup of water for 5-6 hours or overnight. The second tip to make non-sticky khichdi is to measure the sabudana and water correctly and to soak it for at least 5-6 hours. If the water quantity is more, sabudana will become mushy and if it is less, sabudana will have a hard center.
- To make sure sabudana has been soaked properly, take a pearl between your fingers and smash it. If it gets smashed easily, it’s soaked well. If there is a hardness in the center, then add 2-3 tablespoon of water and soak again for 30 minutes.
- Heat ghee in a pan over medium-high heat. Try to use a non-stick pan to avoid sticking at the bottom.
- Once the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add potatoes and green chilies and saute for a minute.
- Cover the pan with a tight-fitting lid and reduce the heat to low.
- Cook until the potatoes are tender (8-10 minutes).
- Add peanuts, sabudana, cilantro, and salt and mix well.
- Cover and cook on low heat until the sabudana turns translucent (4-6 minutes). Keep stirring a few times in between. Do not overcook the sabudana. Just cook until it becomes translucent otherwise it will become dense and lumpy.
- Add lime juice and mix well. Garnish with chopped cilantro and grated fresh coconut and serve hot.
Notes
Instead of soaking the sabudana in water, try soaking it in thin buttermilk. It will elevate the taste a lot.
A lot of people add sugar to their sabudana khichdi but I am not a fan of sugar in savory recipes so I don't add it. Feel free to add some if you like that sweet and savory taste.
Nutrition
Calories: 468kcal | Carbohydrates: 73g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 128mg | Potassium: 395mg | Fiber: 8g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 19mg | Calcium: 37mg | Iron: 2mg