Sabudana Khichdi
Sabudana khichdi is a very simple, quick, and flavorful breakfast recipe. It is made with tapioca pearls or sago.
Ingredients
- 1.5 cup Sabudana/Sago
- 1/2 cup Peanuts
- 2 tbsp Peanuts for tempering, optional
- 1 medium Potato diced
- 3-4 Green chillies chopped
- 3-4 tbsp Coriander leaves chopped
- 3-4 tbsp Shredded coconut fresh, optional
- 1 tsp Cumin seeds
- 2 tbsp Ghee + 1 tsp
- 1 1/4 tsp Salt or as required
- 1 tsp Sugar
- 1 cup Water + 2 tbsp
Instructions
Roasting The Peanuts
- In a pan, add raw peanuts and roast them on medium low heat for 12-15 minutes stirring frequently.
- Once the peanuts are warm enough to handle, rub them between your palms, and remove the peels.
- Toss the peels while rubbing the peanuts and remove the peels. Toss out all the peels and crush the peanuts in a food processor or mini chopper. Set the crushed peanuts aside.
Sabudana Khichdi
- In a large bowl, add sabudana and rinse it under the running water for 3-4 times. Soak it with some water for 5-6 hours or overnight.
- Gently fluff the sabudana with your hands. If you see any water left, discard it.
- Combine crushed peanuts, salt, and sugar to the soaked sabudana and set it aside.
- Heat some ghee in a pan on medium heat. Once it is hot, add cumin seeds and let them crackle.
- Now add raw peanuts and roast them for 3 minutes. Add green chillies, potatoes, and a pinch of salt. Mix everything well, cover it with a lid, and cook the potatoes for 3-4 minutes.
- Take out the lid and add sabudana mixture. Cover the pan with the lid and cook the sabudana for 3 minutes.
- Remove the cover and mix it well. Cook the khichdi further by stirring it frequently for about 6-7 minutes on medium low heat.
- Add 1 tsp ghee in the khichdi, mix it well, and serve. Garnish it with some coriander leaves and fresh shredded coconut.
Notes
- A good quality sabudana is very important while making sabudana khichdi. I like to use Laxmi brand sabudana.
- Rinsing the sabudana 3-4 times helps remove most of the starch.
- Do not add too much water while soaking the sabudana or else the khichdi will turn soggy. For every cup of water, I normally add little less than ¾ cup of water.
- Covering the khichdi for a long time with a lid will make the khichdi very soggy.
- Adding a teaspoon of ghee at the end after making a khichdi will give some shininess and an awesome flavor to the dish.