Sabudana Khichdi is everyone’s hot favorite, right after Sabudana Vadas! This yummy dish is made especially during fasts, but I make it very often for breakfast or as a evening snack, simply because everyone loves it! This recipe is either an all win one or can turn into one sticky, soggy mess, if the sabudanas aren’t properly soaked, for the right amount of time. Posting the easy recipe here for all those who are fasting during this Navratri, and also for all those who simple love it any day! Tastes best with a squeeze of lime and a katori of fresh dahi.
- Prep Time
- Cook Time
- 5-6 platefuls
- Difficulty Level Moderate
- (3.1 /5)
- 4 ratings
- 1/4 kg sabudana/sago
- 3-4 medium sized potatoes
- 3-4 green chillies, cut into small pieces
- 3 tbsp groundnut powder
- 1 tsp jeera/cumin seeds
- 2 tbsp ghee/ oil
- 1/2 tsp sugar
- salt to taste
- 1 tbsp fresh grated coconut and coriander for garnishing
- lime juice
- Soak the sabudana overnight.... Wash it under running water and keep the damp sabudana in a sieve. Next morning, again wash it under running water. It will have doubled in size, but will be hard to the touch. This second washing will soften it. Alternatively, if you want to make it as an evening snack, soak it in equal quantity of water, till they are below the water line. Keep soaked for 30-45 minutes. After that transfer to a sieve so that all the water drains out. Your soaked sabudana is now ready to use.
- Boil and cut the potatoes into small pieces.
- In a non-stick kadhai, heat the ghee/oil, add the jeera/cumin seeds, cut green chillies and the potatoes.
- Stir for a minute and add the sabudana, groundnut powder, sugar, salt.
- Mix well, cover and cook for 5 minutes.
- Remove the cover, stir properly and cover again for 5 minutes. Take care not to overcook it, or it tends to stick together.
- Add a squeeze of lime juice.
- Garnish with fresh grated coconut and coriander leaves.
- Enjoy while it's hot!
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