‘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?
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.
Scroll below to read the recipe of Sabudana khichdi:
Ingredients
- 1 cup tapioca or sabudana
- 1 cup water
- 3 tbsp oil
- 1/2 tsp cumin seeds or jeera
- 1 green chilli , chopped finely
- 1 tsp grated ginger
- 2 medium size potatoes, boiled and cut into small pieces
- 1/2 cup broken raw peanuts
- Rock salt or sendha namak to taste
- 1 tsp lemon juice
- Garnish: Handful of chopped mint leaves and pomegranate seeds
Instructions
- Soak tapioca or sabudana in water for 6 to 8 hours.Remove the excess water,keep aside.
- Roast the peanuts on medium heat, until they are lightly brown. Let it cool down and then grind to coarse powder.
- Heat oil in a frying pan on medium heat.
- Add cumin seeds. After seeds crack, add green chilies and grated ginger. Stir for a few seconds.
- Add peanut powder and roast for few minutes.
- 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.
- Add lemon juice and stir gently.
- Serve hot after garnishing with chopped mint leaves and pomegranate seeds.
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Geeta Chauhan
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.