Sabudana khichdi is a very popular and simple breakfast. We make it from 'Sabudana' or sago pellets. 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. 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.
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.
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.
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.
Step by step pictures of recipe for Sabudana khichdi:
- 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. Add peanuts, cook until light brown.
- Add cumin seeds, ginger and chillies.
- Add potato spices, cook for few minutes.
- Now, add soaked sabudana, cook for few minutes, cover for few minute. Serve warm.
Read recipe for Sabudana khichdi
- 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
- 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.
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.
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