Sabudana Khichdi is a common Indian food eaten on fasting days. It is easy to make, keeps you full longer, and tastes amazing. These are vegan and gluten-free. This is also an excellent brunch option.
Sabudana Khichdi Indian Fasting Recipe
Sabudana khichdi, commonly known as sago khichdi, is an Indian dish made from soaked sabudana or tapioca pearls. It is a fasting food prepared during fasting days like Navratri, Sankashti, Mahashivratri, Ekadashi, Purnima, etc. This is a staple falahar food in the western part of our country. Apart from fasting food, it is easy to make a snacking option.
Sabudana khichdi is high in carbs. It keeps you full for 4 to 5 hours. Generally, this is served with curd or sweet curd. I don't use some other ingredients like curry leaves or coriander leaves. But I have added here as these are allowed in falahar. You can add or skip as per your own rules for fasting days.
Ingredients You'll Need
- Sabudana or Tapioca Pearls
- Peanuts
- Cumin Seeds
- Green Chillies
- Rock salt
- Vegetable oil
- Coriander leaves
Instructions
Soak the sabudana in water for at least 6 hours or overnight. Strain out excess water if any is left. Spread the soaked sabudana on a clean plate.
Dry roast the peanuts and let them cool to room temperature. Then, rub the peanuts lightly to remove the skins. Save some of the peanuts for garnish and transfer the rest of the peanuts to a blender. Blend it into a coarse powder.
Add the powdered peanuts and rock salt (to taste) to the soaked sabudana and mix everything gently.
Heat oil in a pan. Add cumin seeds and let them crackle. Then, add chopped green chili and diced potatoes. Add a pinch of salt and stir it.
Cover with a lid and cook on low heat for 7 - 8 minutes or until potatoes are tender. Once the potatoes are cooked, add the sabudana mix to the pan. Give them a nice toss, mixing everything.
Cover with a lid and cook on low flame for 5 - 7 minutes. Keep stirring in between. Sabudana changes color to translucent. Turn off the heat when the sabudana is cooked well. Drizzle some lemon juice and sprinkle finely chopped cilantro leaves.
Sabudana Khichdi is ready to serve now.
Tips for fluffy sabudana khichdi
The main part is soaking sabudana the right way. Soak sabudana overnight. Don't add more water. If you are taking 1 cup of water, soak it in 1 cup of water. If you still see some water left after the sabudana is soaked well, strain out excess water and air dry the sabudana for 5 minutes by spreading it on a clean plate or colander. Add powdered roasted peanuts and rock salt to the soaked sabudana.
Is sabudana kid-friendly?
Sabudana is full of carbohydrates and energy and, hence, a great food option for toddlers and kids. My kid loves this sabudana khichdi, so I skip green chilies when I prepare it for him. For toddlers, you can prepare sweet porridge from sabudana. This is full of carbohydrates, a source of energy, and one of the best foods for kids.
Similar Recipes:
Read other sabudana recipes like sabudana vada, sabudana chivda for fasting, sabudana thaalipeeth, sabudana kheer etc.
If you are looking for more fasting dishes, check outย Dahi Aaloo,ย Aaloo Tomato, Shinghade Ki Puri,ย Kuttu Ki Tikki,ย Kuttu ke Pakode, Shinghade ki pakode,ย apple halwa,ย Sama Rice Khichdi, etc.
Recipe Card for Sabudana Khichdi
Sabudana Khichdi
Ingredients
- 2 Potatoes Boiled & Diced
- ยฝ Cup Sabudana Soaked for 4 - 5 hrs
- 1 tsp Cumin seeds
- 1 tsp Rock Salt
- Green Chilli โ 1 โ 2 finely chopped
- 3 tbsp Peanuts
Instructions
- Dry roast the peanuts on medium flame. Remove from heat and allow them to cool. Then grind the roasted peanuts to coarse powder. You can use rolling board and pin for this.
- Soak the sabudana for 4 - 5 hours or over night. Then remove excess water with help of colander.
- Let it air dry for 15 - 20 minutes.
- Add ยฝ tsp salt (or salt as required) and crushed peanuts to the soaked sabudana and mix them well.
- Heat 4 - 5 tbsp oil in a pan or kadai. Add cumin seeds to the hot oil and let it crackle. Add chopped chillies and diced potatoes.
- If using raw potatoes then cover the pan with a lid for 5 - 7 minutes till it's cooked. Add rest ยฝ tsp salt to potatoes.
- Once potatoes are cooked properly, add the soaked sabudana and crushed peanuts and mix well.
- Add rest 1 tbsp roasted peanuts to it as well.
- Add chopped coriander leaves and saute for 2 minutes.
- Serve with sweet curd.
Notes
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