Sabudana khichdi is a Maharashtrian dish made from soaked sabudana.
Sabudana khichdi is a straightforward, simple, tasty and quick recipe. It is generally made during fasting like Navaratri, Shivratri, Ekadashi but not limited to the same.
Sabudana khichdi is a trendy Maharashtrian fasting food. In major towns like Mumbai, Bhopal, Jaipur, Pune, Nagpur, it is available as street food and is widely eaten throughout the year.
- 1 cup of sabudana (sago seeds/ tapioca pearls)
- 2nos. of medium-sized potatoes
- 2-3 finely chopped green chillies
- ½ cup roasted peanut powder
- Salt to taste
- Wash the sabudana 2-3 times well with water.
- Drain water from sabudana and add water 1 inch from sabudana and Soak sabudana overnight or for 4-5 hours.
- Next morning if you find the sabudana dry, stir it with a spoon and add 3-4 tbsp water mix well and keep it aside.
- Heat oil in a pan add chopped chilies and fry for just about 30 seconds on low flame.
- Add soaked sabudana and roasted peanut powder and mix well.
- Add boiled, peeled and chopped potatoes and add salt and mix well.
- Keep often stirring on low flame for 5-6 minutes or until transparent.
- Turn off the gas and transfer the khichdi to a serving plate.
- Sabudana khichdi is ready to serve.
- Sabudana khichdi tastes excellent when it served with yogurt.
- Do not overcook sabudana; overcooking sabudana can make them sticky.
- Squeeze the few drops of lemon juice. This helps to free any sabudana attached together.
- Use enough oil or ghee for seasoning else they stick to each other due to lack of grease.
- Try to use boiled potatoes as the raw ones take a lot of time to get cooked.
- You can use sugar if you like.
- If you don’t like potatoes in this recipe, then avoid it.