Sabudana Khichdi Recipe
Servings: 2 people
Calories: 464kcal
Sabudana Khichdi is a traditional Indian breakfast recipe that is made using sago or tapioca pearls. You can make this vegan and gluten-free dish for breakfast or any time of the day and enjoy it. Follow my tips to make it non-sticky.
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Ingredients
- 1 cup Sabudana
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- 1/2 cup Potato Peeled and cubed
- 1 tsp Green Chilli Chopped
- 1/4 cup Peanuts Roasted and crushed
- 3 tbsp Coriander Chopped
- Salt to taste
- 2 tbsp Lemon Juice
Instructions
- Wash the sabudana 3-4 times. ( This will keep it from sticking and the pearls will be separate after cooking )
- Soak it in 3/4 cup water for 5-6 hours.
- Heat ghee in a pan.
- When the ghee is hot, add cumin seeds.
- When the seeds starts crackling, add potato and green chillies.
- Cover and cook on low heat till potatoes are done.
- Add peanuts, soaked sabudana, coriander and salt.
- Cover and cook on low heat till sabudana turns translucent.
- Keep mixing in between.
- Add lemon juice and mix well.
- Garnish with fresh coriander and serve hot.
Notes
It’s very important that you get the consistency of this dish right; you must ensure that the sago doesn’t become sticky. Make sure to wash the sabudana 3-4 times until the water becomes clear and is no more milky. This will make sure all the pearls are separate from each other after cooking.
Soak the sabudana in only 1/2 cup water and leave it aside for 5-6 hours. You can soak it at night before sleeping and use in the morning.
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.
Do not over cook the sabudana. Just cook until it becomes translucent.
You can use sendha namak or rock salt if you are making it for vrat.
Traditionally peanuts are added to Sabudana Khichdi, but you can add cashew nuts or almonds as well.
Spicy Sabudana Khichdi Recipe
Ingredients
- Sabudana - 1 cup
- Oil / ghee - 2 tbsp
- Cumin seeds - 1 tsp
- Potato - ½ cup ( Peeled and chopped )
- Onion - 1/2 cup ( Chopped )
- Tomato - 1/4 cup ( Chopped )
- Green chilli - 2 ( Chopped )
- Peanuts - ¼ cup ( Roasted and crushed )
- Turmeric powder - 1/2 tsp
- Coriander - 3 tbsp
- Salt to taste
- Lemon juice - 1 tbsp
- Wash the sabudana 3-4 times. ( This will keep it from sticking and the pearls will be separate after cooking )
- Soak it in 3/4 cup water for 5-6 hours.
- Heat ghee in a pan.
- When the ghee is hot, add cumin seeds.
- When the seeds starts crackling, add potato and green chillies.
- Cover and cook on low heat till potatoes are done.
- Add onion and fry until they turn translucent.
- Add tomato and green chilli and cook for 3-4 minutes.
- Now add peanuts, soaked sabudana, coriander and salt.
- Cover and cook on low heat till sabudana turns translucent.
- Keep mixing in between.
- Add lemon juice and mix well.
- Garnish with fresh coriander and serve hot.
Nutrition
Calories: 464kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 135mg | Potassium: 491mg | Fiber: 8g | Vitamin A: 160IU | Vitamin C: 30.5mg | Calcium: 79mg | Iron: 4.3mg