Sabudana Khichdi recipe
Sabudana khichdi is one of the best loved breakfasts in India.
Servings: 4
Ingredients
- 1 cup tapioca/sago or sabudana
- 2 tablespoon oil need 1-2 tablespoon more for cooking on stove top
- 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
Air Fryer Method
- Soak & Prepare Sabudana: Soak tapioca/sago for 4–6 hours in double the water. Drain excess water and rinse until clear. Set aside.
- Preheat Air Fryer: Preheat the air fryer to 180°C (355°F) for 3–5 minutes.
- Cook tempering : Add 1 tablespoon oil directly to the air fryer-safe pan or lined tray. Add cumin seeds, ginger, and chopped green chillies. Air fry for 2–3 minutes.
- Add Potatoes & Peanuts: Mix in boiled potato cubes and crushed peanuts. spray oil, Air fry for 5 minutes, stirring halfway for even cooking.
- Add Soaked Sabudana: Add drained sabudana and toss gently to coat with spices and oil. Lightly spray with oil to prevent sticking.
- Air Fry Until Translucent: Cook at 180°C for 10–12 minutes, opening the basket every 3–4 minutes to stir and spray a little more oil if needed. Sabudana should turn glossy and translucent.
- Rest & Garnish: Remove from air fryer, cover for 2 minutes to let it soften. Garnish with lemon juice, mint leaves, and pomegranate seeds. Serve warm.
Stovetop Method (Alternative)
- Soak tapioca or sabudana in double the amount of water for 4 to 6 hours.
- Drain excess water, rinse until clear, and set aside.
- Heat oil in a pan, fry peanuts until lightly brown.
- Add cumin seeds, allow them to crackle.
- Add green chilies and grated ginger, sauté for a few seconds.
- Add boiled potato pieces, cook for a few minutes.
- Add soaked sabudana, mix gently.
- Cook on low flame until sabudana turns translucent (3–4 mins).
- Turn off heat, cover for a few minutes.
- Garnish with lemon juice, mint leaves, and pomegranate seeds. Serve warm.
Video
Notes
1. Drain the sabudana very well before cooking, or the khichdi may turn sticky.
2. The sabudana is soaked properly when one pearl presses easily between your fingers.
3. Do not overcook once the pearls turn glossy and translucent.
4. Stir gently so the pearls stay separate and do not break.
5. Use enough oil to lightly coat the sabudana, especially in the air fryer.
6. If a few pearls still feel firm after cooking, cover briefly and let the residual heat finish the job.
7. Sabudana khichdi tastes best fresh, but leftovers can be refrigerated for 1 to 2 days and reheated gently.
2. The sabudana is soaked properly when one pearl presses easily between your fingers.
3. Do not overcook once the pearls turn glossy and translucent.
4. Stir gently so the pearls stay separate and do not break.
5. Use enough oil to lightly coat the sabudana, especially in the air fryer.
6. If a few pearls still feel firm after cooking, cover briefly and let the residual heat finish the job.
7. Sabudana khichdi tastes best fresh, but leftovers can be refrigerated for 1 to 2 days and reheated gently.