Sabudana Khichdi Recipe | How to make sabudana khichdi
Sabudana or sago khichdi is the easy and healthy breakfast recipe prepared with sabudana or sago along with roasted and ground peanuts, and potatoes. This recipe is mostly prepared during a festive occasion or during fasting in Navratri or Mahashivratri. This easy and delicious recipe is completely vegan and also the gluten-free recipe. Sabudana khichdi is mostly consumed in Nothern and Western Indian states – Maharashtra, Gujarat, Rajasthan and also Uttar Pradesh.
Sabudana khichdi is usually flavoured with roasted peanuts, lots of cumin in tempering, chillies and curry leaves. To get the perfect texture of sabudana, it is important that it is soaked in water for a required time. Different sabudana or sago pearls need a different amount of soaking time depending on its quality. Some sago pearls need to be soaked for 4 to 5 hours while other needs only 30 minutes.
Sago pearls or sabudana is rich in Carbohydrates so to add more nutrients we add peanuts which a good source of proteins. There are many other sabudana recipes that turn out delicious may it be savoury or sweet. Few other popular sabudana recipes are sabudana vada, sabudana thalipeeth, sabudana kheer, sabudana tikki and many more.
Sabudana khichdi is prepared by soaking the sabudana in water overnight and sauteeing it in the tempering of cumin seeds, curry leaves, green chillies and ground peanuts. This recipe itself is a one-dish meal but many people love to accompany it with curd or green chutney.
Furthermore, while preparing sabudana khichdi you need to take care of two important points. First, soak sabudana till it is completely puffed up. Second, cook sabudana pearls on medium flame until it turns translucent. Otherwise, you will end up in indigestion problem.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty recipe, be sure to check out my Blog for more!
Sabudana khichdi Recipe card
Sabudana khichdi
Materials
- 1 cup Sabudana/ Sagi pearls soaked for 5 hours or overnight
- 2 medium Potatoes chopped
- ½ cup Roasted peanuts coarse powder
- 3 Green chillies vertically slit
- 2 tbsp Oil or Ghee/ Clarified butter
- 1 tsp Jeera/ Cumin seeds
- Salt per taste
- 2 tbsp Fresh coriander leaves finely chopped
- 1 tbsp Lemon juice optional
Instructions
For making Sabudana khichdi:
- In a large bowl, take 1 cup of sago pearls and rinse it under the running water. Do this for 3 to 4 times and soak it in water for at least 4 to 5 hours or overnight.
- After 5 hours, if it is getting mashed up easily, sabudana is ready to be cooked. If it is still stiff from the inside, let it sit again for 1 hour or more.
- Now, drain off the water completely and keep aside for 10 to 15minutes.
- Till then, roast the peanuts in a pan till it changes its colour and then grind it to coarse powder either in mortar-pestle or mixer grinder.
- Add the crushed peanuts into the sabudana bowl and salt as per taste and mix it nicely.
- Now, heat oil in the pan and add jeera, saute till it splutters and turns aromatic.
- Then add chillies and saute till it turns crispy and add the chopped potatoes in the pan and mix it nicely.
- Sprinkle a tsp of salt over potatoes as it helps in cooking faster and gives a savoury taste to potatoes.
- Cover and cook the potatoes for about 7 to 8minutes till it turns soft and stir it in between.
- When potatoes are cooked, add the mixture of sabudana and crushed peanuts and mix well with the potatoes.
- Cook sabudana for 4 to 5 minutes till it turns translucent. Do not mash the sago pearls or sabudana with a spatula while stirring.
- Add the chopped coriander leaves and mix all the ingredients together and cover and simmer on low flame for 5 to 6 minutes.
- Add lemon juice in the sabudana khichdi. This is optional.
- Sabudana khichdi is ready to be served hot as a single dish or accompanied with dahi or chutney.
Video
Step by step Instructions
For making Sabudana khichdi:
- In a large bowl, take 1 cup of sago pearls and rinse it under the running water. Do this for 3 to 4 times and soak it in water for at least 4 to 5 hours or overnight. After 5 hours, if it is getting mashed up easily, sabudana is ready to be cooked. If it is still stiff from the inside, let it sit again for 1 hour or more. Now, drain off the water completely and keep aside for 10 to 15minutes. [Note: Images are not available at the moment, will be uploading it soon.]
- Till then, roast the peanuts in a pan till it changes its colour and then grind it to coarse powder either in mortar-pestle or mixer grinder. [Note: Images are not available at the moment, will be uploading it soon.]
- Add the crushed peanuts into the sabudana bowl and salt as per taste and mix it nicely.
- Now, heat oil in the pan and add jeera, saute till it splutters and turns aromatic.
- Then add chillies and saute till it turns crispy.
- Add the chopped potatoes in the pan and mix it nicely.
- Sprinkle a tsp of salt over potatoes as it helps in cooking faster and gives a savoury taste to potatoes.
- Cover and cook the potatoes for about 7 to 8minutes till it turns soft and stir it in between.
- When potatoes are cooked, add the mixture of sabudana and crushed peanuts and mix well with the potatoes.
- Cook sabudana for 4 to 5 minutes till it turns translucent. Do not mash the sago pearls or sabudana with a spatula while stirring.
- Add the chopped coriander leaves and mix all the ingredients together and cover and simmer on low flame for 5 to 6 minutes.
- Add lemon juice in the sabudana khichdi. This is optional.
- Sabudana khichdi is ready to be served hot as a single dish or accompanied with dahi or chutney.
Important tips while making sabudana khichdi:
- The most important thing to note is, soak sabudana pearls only till it turns soft and not mushy. Keep an eye on soaked sabudana after 2 to 3 hours.
- Similarly, do not overcook the sabudana or it will turn gluey as it is cooked with potatoes.
- To add more flavour to sabudana khichdi, use ghee/Clarified butter for tempering.
- Lastly, add more crushed peanut powder and chillies to make it spicier and flavourful.
Finally, I would like to share my other veg Curry recipes from my blog. This includes Dum aloo recipe, Paneer kadhai recipe, Mushroom kadhai gravy recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
