'Sabudana khichdi' is a very popular and simple breakfast.
We make it from 'Sabudana' or sago pellets.It 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 ground nuts.It is also gluten-free.You may even make it without the nuts and add some pomegranate seeds to it.Looks colorful 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.It goes well with any hot or cold drink.
How to make it without getting sabudana soggy?how to make a non-sticky perfect sago pilaf?
There is a simple technique to this.Soak sago with optimum water to cover the pellets.It ensures pellets double their size after few 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.
Soak the sago pellets in some buttermilk if non vegan.
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