Sabudana khichdi is a very popular and simple breakfast, quite popular in Maharashtra. 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. Maharashtrian sabudana khichdi recipe is widely available in office and college canteens, especially on Thursdays when many fast or eat falahari. Usually, they serve sabudana khichdi with sweetened yogurt but you can also eat it vegan with a dash of lemon juice on top. It is also a healthier alternative to junk food. Goes well with any hot or cold drink.
What is sabudana?
Sabudana pearls are 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. These sago pearls are fairly simple dish to cook. However, the key to this recipe is soaking them in enough water so that they double in size. 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 days.
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Benefits of sabudana / Sago
There are multiple sabudana benefits, some of them that we find listed on the internet.
- Good for breastfeeding
- Keeps BP in check
- Promotes hearth health.
Equipment
- Mixing bowl
- Pan
Ingredients for Maharashtrian style sabudana khichdi
- tapioca/sago or sabudana
- oil
- broken raw peanuts optional if you want to make nut free
- cumin seeds or jeera
- green chilli chopped finely
- grated ginger
- 2 medium size potatoes boiled and cut into small pieces
- sendha namak or rock salt to taste / salt if not fasting
- lemon juice
- Garnish: Handful of chopped mint leaves and pomegranate seeds optional
refer to recipe card for details
how to soak sabudana for khichdi?
There is a simple technique to this step. 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.
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.
- Heat oil and add peanuts, cook until light brown.
- Add cumin seeds, ginger and chillies.
- Now, add potato spices, cook for few minutes.
- Now, add soaked sabudana, cook for few minutes until the tapioca pearls becomes translucent. Cover for few minutes.
- Serve warm.
Variations
Above sago 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. Add some curry leaves to tempering if you want to improve your iron content. You can also add some freshly grated coconut on top. You may garnish it with coriander leaves (if not fasting)It really tastes delicious!
Storage
- You can store it in refrigerator for 1-2 days. However it may look clumpy later.
Food safety
Always reheat your leftovers.
FAQs
Yes, Sabudana is made of tapioca or cassava roots.
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.
There are multiple sabudana benifits,the most important of them is that it is gluten free .
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.
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.
Yes you can store till next morning. Just pass it through sieve, before you use.
Related links
Sabudana Khichdi recipe
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
Food safety
- Always reheat your left overs.
Geeta Chauhan says
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.
Ramesh says
Simple to make