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    Home » Vrat ka khana (Food during Fasting)

    Sabudana Khichdi | Sabudana khichdi for fast

    Jan 12, 2022 · 2 Comments

    29 shares
    Jump to Recipe

    Sabudana khichdi is a very popular and simple breakfast. We make it from 'Sabudana' or sago pellets. Sago keeps you full for long and is generally taken as one time meal. You may even make it without the nuts and add some pomegranate seeds to it. Looks colourful and appeals even those with nut allergies.

    This dish is very popular in western India. It is widely available in office and college canteens. It is also a healthier alternative to junk food. Goes well with any hot or cold drink.

    What is sabudana?

    Sabudana is made from tapioca root or cassava. We eat it during period of long fasting taken up for any religious reasons. In these cases, a person might avoid traditional grains like rice and wheat. This is fairly simple dish to cook. It has a mix of both carbohydrates(in sago)and proteins in peanuts. It is also gluten-free.

    What are different types of khichdi?

    There is something so comforting about the khichdi. Be it sabudana or dal khichdi both are perfect when you want something light. If you want to take it to the next level try the Brown rice khichdi too, makes brown rice look so appeasing! Note: Though Dal khichuri and Brown rice khichri are gluten-free, they cannot be eaten during vrat/fasting period.

    sabudana khichdi benefits
    maharashtrian sabudana khichdi recipe
    Jump to:
    • What is sabudana?
    • What are different types of khichdi?
    • Benefits of sabudana / Sago
    • Equipment
    • Ingredients
    • how to soak sabudana for khichdi?
    • Instructions
    • Variations
    • Storage
    • Food safety
    • Related links
    • Sabudana Khichdi recipe
    • FAQs

    Benefits of sabudana / Sago

    There are multiple sabudana benefits, some of them that we find listed on the internet.

    1. Good for breastfeeding
    2. Keeps BP in check
    3. Promotes hearth health.

    Equipment

    • Mixing bowl
    • Pan

    Ingredients

    • 1 cup tapioca/sago or sabudana
    • 3 tbsp oil
    • ½ cup broken raw peanuts optional if you want to make nut free
    • ½ tsp. cumin seeds or jeera
    • 1 green chilli chopped finely
    • 1 tsp. grated ginger
    • 2 medium size potatoes boiled and cut into small pieces
    • Rock salt or sendha namak to taste / salt if not fasting
    • 1 tsp lemon juice
    • Garnish: Handful of chopped mint leaves and pomegranate seeds optional

    how to soak sabudana for khichdi?

    There is a simple technique to this. Soak sago with double the amount of water to cover the pellets. It ensures pellets double their size after 4-6 hours. If the water is less, they will remain hard. However, if you add more water, pellets become mushy. You can easily master the trick with few attempts.

    sabudana soaking time
    preparation of sabudana

    Instructions

    • Soak tapioca or sabudana in double the amount of water for 4-6 hours. Better if soaked overnight. Remove the excess water and rinse with more water, until the water turns clear. keep it aside.
    preparation of sabudana
    easy sabudana soaking
    • Heat oil and add peanuts, cook until light brown.
    sabudana khichdi steps 1
    •        Add cumin seeds, ginger and chillies.
    sabudana khichdi steps 2
    • Now, add potato spices, cook for few minutes.
    sabudana khichdi steps 3
    • Now, add soaked sabudana, cook for few minutes, cover for few minute.
    sabudana khichdi steps 4
    • Serve warm.

    Variations

    Above khichdi can also be made using small sabudana. You may avoid nuts if you are allergic. You can also avoid frying nuts, by using roasted peanuts.

    Storage

    • You can store it in refrigerator for 1-2 days. However it may look clumpy later.

    Food safety

    Always reheat your leftovers.

    Related links

    • Sabudana khichdi
    • Brown rice dal khichdi
    • sabudana kheer
    • Sabudana vada recipe ( Deep fry / air fry )
    • Another good sabudana recipe is sabudana papad.
    shravan recipes
    Print Recipe
    4.75 from 4 votes

    Sabudana Khichdi recipe

    Sabudana khichdi is one of the best loved breakfasts in India.
    Prep Time10 mins
    Cook Time15 mins
    Soaking time6 hrs
    Total Time6 hrs 25 mins
    Course: Appetizer
    Cuisine: Indian
    Keyword: Sabudana Khichdi
    Servings: 4
    Author: bhavana

    Ingredients

    • 1 cup tapioca/sago or sabudana
    • 3 tablespoon oil
    • ½ cup broken raw peanuts
    • ½ tsp. cumin seeds or jeera
    • 1 green chilli chopped finely
    • 1 tsp. grated ginger
    • 2 medium size potatoes boiled and cut into small pieces
    • Rock salt or sendha namak to taste
    • 1 teaspoon lemon juice
    • Garnish: Handful of chopped mint leaves and pomegranate seeds

    Instructions

    • Soak tapioca or sabudana in double the amount of water for 4 to 6 hours.
    • Remove the excess water and rinse with more water, until the water turns clear. keep it aside.
    • Heat oil in a pan, add the peanuts in oil, cook until they are lightly brown.
    • Add cumin seeds. After seeds crack, add green chilies and grated ginger. Stir for a few seconds.
    • Add boiled potato pieces and cook for few minutes.
    • Add the soaked tapioca (sabudana) and mix slowly.
    • Cook for 3-4 minutes on slow flame.
    • Add salt and cook continuously until tapioca becomes translucence, looks like pearls.
    • Turn off the heat, cover and leave aside for few minutes.
    • Serve warm,garnish with lemon juice,mint leave and pomegranate seeds.

    Notes

    If you over cook these, they will start sticking together.

    FAQs

    Is Sabudana made from Tapioca ?

    Yes, Sabudana is made of tapioca or cassava roots.

    Are there any benefits of Sabudana during breastfeeding ?

    It is said that there are benefits of introducing tapioca during breastfeeding in your diet. Sabudana khichdi is one of the easiest recipes in Indian cuisine.

    What are Sago benefits ?

    There are multiple sabudana benifits,the most important of them is that it is gluten free .

    How to avoid sticky sabudana khichdi? 

    The trick is in not overcooking the khichdi and not cooking on high heat. Once you mix the sabudana in the pan, just cook for few minutes and turn off the heat. Let it say covered for 5-10 minutes.

    How to make instant sabudana without soaking ?

    In case you want to make it without soaking overnight, then you can also make it by soaking sabudana in hot water. Just soak it for 2 hours in hot water, then drain the excess water and wash it for 2-3 times or until the water turns clear.

     

    More Vrat ka khana (Food during Fasting)

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    29 shares

    Reader Interactions

    Comments

    1. Geeta Chauhan says

      April 29, 2017 at 12:10 pm

      This recipe is just how I make my sabhudana khichdi but with a sprinkle of freshly grated coconut
      Before serving up. Its a very tasty dish to make as a comfort food!
      It needs to be eaten hot as it cools it may become chewy.

      Reply
    2. Ramesh says

      October 21, 2020 at 2:23 am

      5 stars
      Simple to make

      Reply

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