Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi.
• 1 cup sabudana (or tapioca pearls)
• 2 small sized potatoes
• ½ cup roasted peanuts
• 8 to 10 curry leaves
• 4 green chili – chopped
• 1 teaspoon cumin
• ½ to 1 teaspoon sugar or as required
• ½ to 1 teaspoon lemon juice or as required (optional)
• 3 tablespoon peanut oil or ghee
• rock salt (sendha namak) or normal salt as required
1 cup = 250Ml
It is an easy snack and is a good recipe to be made during fasting days but it requires little experience to get the perfect non sticky texture in the sabudana pearls.
When you make the sabudana khichdi, you have to adjust the soaking time as per the type of tapioca pearls. For some pearls 2 to 3 hours is fine. For some you don’t even need to soak them in water. Just cover the pearls with water for some time and you are done. So do soak the sabudana pearls accordingly.
This is a Maharashtrian style of making sabudana ki khichdi, a snack which I have grown up having numerous times. the khichdi is loaded with carbohydrates and the proteins coming only from peanuts.
How To Make Sabudana Khichdi
1. Rinse 1 cup Sabudana or tapioca pearls a couple of times in running water until all the starch is washed away. You can use a colander while rinsing. Soak the sabudana in water. The water level can be 1 to 1.5 inches above the sabudana. Depending on the quality of sabudana pearls you can soak them overnight or for some hours. I always soak them overnight since even after soaking them for 2 to 3 hours, they don’t soften.
2. To check if the sabudana has become soft or not, you should be easily able to press the sabudana and it should get mashed up easily. If there is some hardness in the center of the sabudana pearls, then add a few tablespoons of water in the bowl. Cover and leave for 30 minutes more.
3. Using a strainer or colander strain all the water from the sabudana pearls well. Do strain very well as there should be no extra water in the sabudana. Keep aside.
4. When the sabudana pearls are getting soaked, you can boil potatoes in a pan or in a cooker and keep aside. For pressure cooking, just add enough water covering the potatoes and then pressure cook for 4 to 5 whistles on medium flame
5. When the pressure settles down on its own, open the lid. Remove the potatoes and let them become warm or cool completely. Then peel and chop them. Instead of boiling potatoes, you can even shallow fry potatoes and then add them to the sabudana khichdi.
Making Peanut Powder For Sabudana Khichdi
6. Heat a kadai or a frying pan. Add ½ cup peanuts (moongphali).
7. Keep flame to medium-low and stirring often roast the peanuts.
8. Roast till the peanuts become crunchy. You will see the peanut skins getting browned or charred.
9. Switch off the flame and keep the peanuts aside to cool. You can remove the peanut skins if you want.
10. Add the cooled roasted peanuts in a small grinder jar.
11. Using the pulse option powder the peanuts coarsely. Do not grind at a stretch as then the peanuts will release oil. Grind in parts and for a few seconds as we just need to make a coarse or semi-fine peanut powder. You can even coarsely powder the peanuts in a mortar-pestle.
12. Take the sabudana pearls in a mixing bowl or a plate or tray. Then add the peanut powder in the bowl containing sabudana.
13. Also add rock salt (sendha namak) or normal salt as per taste and ½ to 1 teaspoon sugar.
14. Mix very well with a spoon.
Making Sabudana Khichdi
15. Heat 3 tablespoons peanut oil or ghee in a heavy kadai or pan.
16. Add 1 teaspoon cumin seeds
17. Let them crackle and get browned.
18. Then add 4 chopped green chili.
19. Fry for a few seconds on medium-low flame.
20. Now add the chopped boiled potatoes.
21. Mix and saute for a minute on medium-low flame.
22. Next add the mixture of sabudana + peanut powder.
23. Mix very well.
24. Saute the sabudana pearls on a low flame stirring continuously for approx 4 to 6 minutes.
25. Saute till the sabudana become translucent. Switch off the flame. Do not overcook as the sabudana can become lumpy and dense.
26. Then add 1 teaspoon lemon juice.
27. Add chopped coriander leaves. If you do not have coriander leaves during fasting, then you can skip them.
28. Mix well.
29. Serve sabudana ki khichdi hot. while serving you can also garnish sabudana khichdi with a few coriander leaves.
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