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
If you over cook these, they will start sticking together.