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.

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.

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.

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Sabudana Khichdi

 

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:

  1. 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 six to eight  hours.
  2. Roast the peanuts and make a coarse powder.
  3. Grind green chilly and a spoon of cumin in the small jar.
  4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
  5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
  6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
  7. 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.
  8. Garnish with fresh coriander. Fresh grated coconut may be used.

I have purchased this Varalakshhmi sabudana many times and the product is of good quality. The pearls tend to be soft after soaking and the dish tastes good on cooking.

Nandini ghee is often bought at home. I use it in cooking. The ghee is of good quality and is ideal for preparing sweets too. It is available in small pouches also.

Sabudana Khichdi

Sabudana khichdi is delicious  snack prepared with tapoica pearls, spices are added to it and served usually during fasting days. 

Course Breakfast, evening snacks, fasting recipe
Cuisine Indian, Madhya Pradesh
Keyword evening snacks, fasting recipe, gluten free, how to make sabudana khichdi, sabudana khichdi, vegan
Prep Time 7 hours
Cook Time 20 minutes
Soaking time 6 hours
Total Time 6 hours 11 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1/2 kilogram sabudana
  • 2 potatoes
  • 2 tablespoon oil
  • 2 tablespoon ghee
  • 1 +1 teaspoon cumin
  • 8 green chilly ( I used less spicy ones)
  • 4 tablespoon peanut powder
  • salt to taste
  • 1 lemon
  • coriander for garnishing
  • fresh coconut (optional)

Instructions

  1. 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 six to eight hours.


     

  2. Roast the peanuts and grind to a coarse powder

  3. Grind green chilly and a spoon of cumin in the small jar.

  4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.

  5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
  6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
  7. 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.
  8. Garnish with fresh coriander. Fresh grated coconut may be used.

Recipe Notes

  • Tapoica pearls or sabudana used are not the small, shiny tiny ones. These are white small balls. 
  • Green chilly, adjust as per your need. 
  • Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water andsoak with very little water is an important step.
  • The measurements given here are for 1/2 kilogram of unsoaked sabudana. Thus the quantity of prepared dish that it yields is more. Decrease the quantity proportionately as per your need. 

 

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sabudana khichdi

If you have liked this post do leave a comment, pin it for later.

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Sabudana Khichdi

If you ever recreate this dish, do take a photo and tag @foodiejayashree on instagram

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Sabudana Khichdi
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shhhhh secret cooking challenge

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43 COMMENTS

  1. 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.

  2. 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. 🙂

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