Sabudana Khichdi is made from soaked tapoica pearls and tossed in spices, is a favourite of one and all. It is usually made during fasting days. It is tasty and makes a good evening snack. We all love this to the core. It is commonly used as a fasting food during Ekadasi and Navratri.
Sabudana khichdi, reminds me of so many tales. My mother makes the best kind, it’s so tasty. I make sabudana khichdi quite often, it’s one of the favourite of my children, but somehow never made to the blog, happy I am posting it today.
About the event :
The Shhhh Secretly Cooking Challenge group have now reached the heart of the country, a foodies delight, splendid state of Madhya Pradesh. The cuisine of the state is influenced by neighbouring countries and has a love for street food. Thus, a wide range of delectable dishes are famous here from Malpua to Seekh Kabab. I was paired with Sasmita of www.firsttimercook.com She is a good cook and a consistent blogger. I had given milk powder and cashewnut as the secret ingredient, and Sasmita prepared Mawa Baati.  Cumin and peanut were the secret ingredients given to me and I have prepared my favourite Sabudana Khichdi.
We love sabudana khichdi at home, but somehow, this dish had not made to the blog. Now, I got a chance to put it here. But, I had put sabudana wada before, it is made in appe pan.
sabudana khichdi
Tips to make a good khichdi:
Making a good khichdi is an art destined to a few. It is tricky and one gets to know it the hard way. Always use good quality sabudana. I prefer using Varalakshmi brand, it is good and gives me good results each time. Secondly, soaking is done with a little quantity of water, for ten minutes. After ten minutes, discard the water and keep it aside for four to five hours.. Thirdly, sabudana khichdi needs a little more quantity of oil than other dishes we prepare.
Steps in making sabudana khichdi:
Preparing sabudana khichdi, needs a little planning as it needs to be soaked for a few hours.
- soaking
- roasting of groundnuts
- grinding
- cooking of sabudana
Read the method given below for proper soaking of sabudana.Â
Ingredients:
- 1/2 kilogram sabudana
- 2 potato
- 4 tablespoon roasted peanut powder
- 8 green chilly (use less if spicy)
- 1 +1 teaspoon cumin
- 2 tablespoon ghee
- 2 tablespoon oil
- salt to taste
- 1 lemon
Method:
- Clean the sago pearls, wash them in running water, discard the water to remove all the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water again (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender when you hold between fingers.
- Roast the peanuts and make a coarse powder.
- Grind green chilly and a spoon of cumin in the small jar.
- Cut the potato into small thin pieces. Put them in water to avoid discolouration.
- Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
- In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
- Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
- Garnish with fresh coriander. Fresh grated coconut may be used.
Take a tip:
- Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
- Green chilly, adjust as per your need. It also depends on the spice level of the green chilli.
- Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it with very little water is an important step here.
- The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.
Sabudana Khichdi
Ingredients
Method
- Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.Â
- Roast the peanuts and grind to a coarse powder
- Grind green chilly and a spoon of cumin in the small jar.
- Cut the potato into small thin pieces. Put them in water to avoid discolouration.
- Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
- In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
- Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
- Garnish with fresh coriander. Fresh grated coconut may be used.
Notes
- Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
- Green chilly, adjust as per your need.Â
- It is essential for the sabudana to be soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it with very little water is an important step here.
- The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.Â
Sabudana Khichdi
Sabudana Khichdi
shhhhh secret cooking challenge
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sabudana khichdi
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I love sabudana khichdi! Love the texture of the little pearls. Took me some time to learn how to not get my sabudana pearls either too soggy or too hard… 🙂 Yours look perfect! Thanks for sharing.
Thankyou Ashima
The sabudhana kichidi looks fab…I never get those pearls separately in my dish…you had made perfect
Thankyou Lathiya
Love sabudana khichdi. Looks super perfect. Seperated pearls are eye catching.. Superb
Thankyou Ruchi
I adore sabudana khichdi! Your version looks just perfect, and absolutely delicious! Great share for the theme. 🙂
Thankyou so much.
I love sabudana khichdi and can gorge on it any time. Adding coconut to it is a good idea, will add some next time I make it.
I have never tried sago khichdi, but your dish looks so tempting!
Thankyou Rafeeda, do give a try, I am sure you will like it.
We are all major fans of sabudana at home and this looks delicious.
Thankyou Vidya
We munch it on fasting days so ma y variations but one tasty dish.. Urs look perfect
Oh ok. Thank you for the visit.
I’ve never had sabudana (tapioca pearls) but it sounds delicious. I love the idea of the roasted peanut powder too!
Thankyou Jacqueline. Glad to have you here.
All time favourite Sabudana Khichdi, dunno why i never get bored of this incredible dish, just love this dish very much.
Same here Priya. Thankyou for the visit.
It’s amazing how much food is tied to memories! Love that cooking this brings so many to your mind 🙂
Thankyou for the visit.
I love the way these pearls shape up. the peanuts added for crunch and the it is just too good.
Thankyou Seema
This dish looks very yummy, although I have never tasted anything like it before. I think however tapioka pearls are delicious and also very pretty. 🙂
Thankyou for the visit. Glad you liked it.
This kitchdi looks delicious. I have never tried making them myself. The steps looks simple and must give it a try.
You must give a try, it’s tasty.
Looks delicious! Thanks for sharing with us at The Blogger’s Pit Stop!
Thankyou, so glad to join with you all.
My all time fav snack and looks delicious !
Thankyou
a big fan of sabudana khichidi..love your presentation
Thankyou Priya
Always in for sabudana khichdi, looks yum and delicious. Beautiful clicks
Thankyou Renu
Sabudana khichdi looks delicious, love this a lot even my kids love munching it happily. so inviting khichdi.
Thankyou Bhawana
Sabudana khichdi looks super tempting. Love the pearls. Looks so beautiful and perfect. Superb share
Thankyou Sujata
I am the only one who eats sabudana at home, and I love it as a snack or a meal by itself ! this is made perfectly,
Thankyou Kalyani
Sabudana khichdi is favourite at my place Jayashree , yours look delicious and perfectly done.
I love sabudana khichdi and you have presented it so well. Looks amazing
This is the most preferred dish during the fasting days. Loved the way you made it.
Thank you, glad you liked it.
The sabudhana is one of the best I have tried. usually, mine gets mushy, but your recipe sorted it out well.
I came across your post this morning. Since Navratri is on, I prepared the fasting version of Sabudana khichdi – used black salt instead of table salt and did the needful for a Navratri version. It was marvelous! Thanks for sharing this recipe at such an apt time.
Thankyou so much for the feedback. I am so happy you tried it and it came out well.
My favourite is Sabudana Khichidi. Since at-home oil is generally not used for fasting recipes I make it in ghee. But love your mix of ghee and oil. Will try it this time around.
Making sabudana khichdi is an art as the pearls need to be cooked perfectly and also grainy at the same time. Liked the way you have given tips and tricks to make a non sticky and gooey khichdi
Thank you Priya. Yes, it is an art. Initially, I spoilt it the first time but soon learnt to make it well.