Skip to main content

Sabudana Khichdi

By
Sabudana khichdi is popular and native to the Indian states of Maharashtra and northern Karnataka, especially those parts of Karnataka bordering Maharashtra. Also consumed in Gujarat and other parts of India, Sabudana khichdi is a popular breakfast and snack item and a regular part of the menu during fasting days for the Hindus of the region.

What is Sabudana?

Sabudana is a very popular ingredient that is used in many dishes, especially during the fasting (Vrat) season when grains are not prepared. It is called Sago or Tapioca Pearls in English. Made using Cassava roots, a form of tapioca, sabudana is basically the starch extracted from the roots of tapioca. It is a good source of carbohydrates. Navaratas or vrat days will not be complete without this khichdi.


The trick to getting it right is in the method of soaking. Everyone seems to have a different method for soaking sabudana, so there is no one correct, foolproof method. However, what I follow is a simple rule of thumb and it has worked for me all this while.

Method for soaking:

In a big bowl, put the sago granules and cover it with little water at a time. Insert your index finger into the water. The level of water should be half an inch above the sago granules. This is the method I follow. Dont touch the granules once the water has been poured. Cover and leave it to soak overnight. The next day, using a fork or spoon, just toss it around a little bit to check if all the water has been soaked. If not, drain it out. They should look like puffed white pearls. Very pretty :-)


Serves: 4

 Ingredients: 
2 cups sabudana or sago,
2 medium sized potatoes, peeled, cut into small cubes,
3/4 - 1 cup peanuts, dry roasted, coarsely ground,
1 tsp cumin seeds,
2 green chillies, 
10-12 curry leaves,
2 tbsp fresh grated coconut, (optional, I have not used in this recipe)
1 tsp sugar,
1/2 tsp asafoetida powder,
1-2 tsp red chilli powder,
2-3 tbsp oil,
Salt as per taste,
1 tbsp ghee and fresh coriander for final garnish,


Method:
  1. Remove the skin from the peanuts if you like or leave it just as is and grind into a coarse powder. 
  2. Now in the same bowl in which you soaked the sago granules, add the red chilli powder, 1 tsp of salt, ground peanuts, 1 tsp of sugar, and coconut and mix well. Set it aside.
  3. In a pan heat oil and add the cumin seeds. Once crackled, add the potatoes, slit green chilles, curry leaves, salt to taste for the potatoes, asafoetida powder and mix well. Cover and allow it to cook.
  4. Once cooked, take the sago mixture and start mixing it in the potato mix. Mix well. Adjust seasonings as per taste.
  5. Cover with a lid and allow it to cook for about 8-10 mins. The way to check if it is cooked is by checking the color of the sago balls. From white they would have turned translucent.
  6. Drizzle ghee, garnish with green coriander and serve hot.

Sabudana khichdi is a full meal in itself and can be served on its own. It can be served for breakfast, brunch or can be had as lunch or dinner. It makes a great  You can pair it with sweet lime pickle and thick yogurt. Its a classic breakfast dish.


Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme
Labels:

Comments

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

By
 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...
Post a Comment
Read more

Walnut Brownie

By
I feel like a newbie all over again. I've not updated this blog for more than 2 years now. Its just that my schedule has become pretty hectic now. But I've made a promise to myself to update atleast 1 post per week. In this post, I'm sharing my Walnut Brownie recipe with you. Its the most amazing recipe I have and I have always received overwhelming response from all my customers for this one. Since its New Years, I decided to make Walnut Brownies instead of the regular cakes or cookies. Ingredients: 80 gms  cooking butter , 150 gms  dark cooking chocolate , broken into pieces, 3  eggs , 120 gms  castor sugar , 1 tsp  vanilla essence , 80 gms  flour , 20 gms  cocoa powder , 1/2 tsp  baking powder , 1/4 cup roasted walnuts , coarsely chopped, Method: 1.) Preheat the oven to 175 degrees, for 10 mins. 2.) Grease a baking tin ( 9 x 9 inch) with butter and line with butter paper. 3.) Stir the butter and choco...
6 comments
Read more

Nimki Recipe| Namak Pare Recipe

By
Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...
Post a Comment
Read more