Sabudana Khichdi Recipe - Rachna cooks
Sabudana Khichdi Recipe

Sabudana Khichdi Recipe

Sabudana khichdi was made at my home by mum when she was fasting during the navratras. While none of us fasted, we eagerly looked forward to the vrat or diet fare which was innovative and quite delicious. So whether it was singhade ke aate ki pooris, fried aloo chips with sendha namak or sabudana khichdi, it was all very delicious.

Even though I never fast during navratras or actually follow any special diet, I wanted to make this sabudana khichdi for breakfast yesterday. All the planning that one needs to do is in soaking the sabudana or sago pearls. The rest of the recipe is quite simple.

Pro Tip: So, I soak the sabudana overnight. I use medium to large-sized pearls, wash them once and then soak them in water just adequate to cover the sabudana. It must not be completely immersed in water but popping out a bit. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level just on par with the level of sabudana and let them soak overnight. In the morning, your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water. Just fluff them a bit. Now, they are ready to cook with.

So here is the recipe:

Ingredients:

250 gms. sabudana (sago pearls)

2 boiled potatoes chopped

3-4 green chillies (split and chopped)

2 sprigs of curry leaves

1 tsp. grated ginger (optional)

black salt to taste (You can use normal salt as well)

1/2 tsp. sugar (optional)

Juice of 1 lemon

coriander leaves for garnish

Oil 3 tbsp.

1 tsp. jeera (cumin seeds)

3-4 tbsp. raw peanuts (you can crush them if you like)

Recipe:

Follow the above method for soaking your sabudana. Now add salt and sugar to sabudana and mix well.

Take oil in a kadhai (wok). Add in the cumin seeds and let them sputter. Now add the curry leaves and raw peanuts. Cook for about a couple of minutes till the peanuts are well cooked. Tip in the ginger (if you are using it) and green chillies. Now add the boiled potatoes and saute them for about a minute. Add in your sabudana now and mix well.

Cover and cook on a low flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don’t use too much or your sabudana will start sticking to each other and you don’t want a sticky mass. You can add more oil too if it looks too dry.

Taste and check for salt. Add more if needed and mix well.

Once done, serve it hot after sprinkling lemon juice and garnishing with coriander leaves. Enjoy your sabudana khichdi hot and delicious off the stove.

It is quite filling as well. Try it and let me know.

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18 thoughts on “Sabudana Khichdi Recipe

  1. I love this dish. Mom makes it the best. I just cannot get it right and I dearly love it too. Will have to try again based on your tips. Oh the peanuts make it super yum!!

    We also add haldi for the colour and flavour 🙂

    1. Moms make recipes effortlessly. Try this recipe and let me know. It’s really pretty simple after you take care of soaking.

  2. I absolutely love Sabudana khichdi but always somehow get them wrong. My husband though makes it really well. Perhaps because I soak is completely. Will try this way … you have now given me a bad sabudana craving.

    1. I think soaking is the only thing to watch out for. Depending on the type of sabudana, one can even have the water a bit more than I mentioned but not too much of the sabudana becomes way too soggy.

    1. Yes, soaking is the key. If depends so much on the type of sabudana. What is important is that the sabudana should feel soft after soaking. Else I add some more water and drain after some time.

  3. I love sabudana khichdi. At one point of time, I would make it twice a week because of the 2 fasts that I observed in a week. Now that I dont do any fasts, it’s been ages since I had it. I think, I must make it one of these days just for breakfast or snack time.
    Yes, soaking it right is the key to a good ‘khili-khili’ sabudana khichdi.

  4. I always get confused with the small and the big ones. After lot of failures, now am aware of how many hours is taken by which one. I add masala too, but after looking at the image, guess I must keep it looking white right Rachna?

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