Sabudana Khichdi is a tasty and popular vrat dish made by cooking sago pearls along with peanuts, potato and tempering spices. Sabudana Khichdi is very quick to make with soaked sago pearls and is savored by everyone. Sabudana Khichdi Recipe is posted here with step by step pictures and video.
Sabudana Khichdi is quick to make and filling so best recommend to break a fast after pooja. This dish can be relished as a breakfast or as a snack. Sabudana Khichdi Recipe can be prepared in many ways & preferred choices and here I go with the tasty, non-sticky my version of Sabudana Khichdi.
About Sabudana Khichdi
Sabudana Khichdi is a popular vrat or fasting dish made commonly during Navarathri, Pradhosha and Shivrathri days. “Sabudana” are starchy pearl extracts of tapioca / cassava root.Since the pearls are extracted after dehydrating the root, soaking of sago is necessary before cooking it for any recipe.
While browsing through a cookbook, I came across this recipe and decided to give it a try since I had a pack of sago on hand. I’ve been making it regularly for about 5-6 years now and am excited to share it with you. This dish is not only delicious but also easy to make.
Sabudana Khichdi is a fasting recipe that does not include onions or garlic.
Sabudana Khichdi is traditionally made without onion or garlic during fasts. Adding potato, cumin seeds, ginger, curry leaves, and oil while cooking enhances its flavor. The inclusion of peanuts adds a crispy texture and green chili adds a bit of spice. A touch of lemon juice gives the khichdi a tangy taste.
Additional recipes for khichdi and pongal
- Sago pearls, also known as Sabudana, can be found in stores in two forms: transparent nylon and white starchy. While both can be used for this recipe, the white starchy variety is preferred. If you are using the transparent variety, it is necessary to soak it overnight or for at least 6 hours. For the white variety, soaking for 4 hours is sufficient. In this recipe, I have used the white starchy variety.
- If peeled and roasted peanuts are available, purchase them. Otherwise, you can buy the skinned peanuts and roast them yourself, then remove the skin before using. If using pre-roasted peanuts, dry roast them for a minute until brown spots appear. The peanuts can be ground into a coarse powder or used as is.
- For this dish, include a diced small potato. If you don’t like or have coconut, you can leave it out. Finely chop ginger, green chilli, and curry leaves, then temper and add to the Khichdi. Add lemon extract towards the end for a hint of lemon flavor and top with coriander leaves.
- Sugar, Spices and Oil : Sugar is completely optional. I have just used cumin seeds for spice and regular cooking oil (refined sunflower / groundnut / gingely) for making Khichdi.
Step-by-step guide to preparing Sabudana Khichdi
Measure one cup and put sago in a strainer.
Wash the item once and place it in the bowl. Do not over-rinse as it could potentially dissolve.
Soak in a small amount of water (slightly less than 1/2 cup) for at least 4 hours. The water level should be just above the submerged items – do not add additional water.
Please cover and let sit for 4 hours.
Avoid adding additional water as it will result in a mushy texture. After the specified time, check to see if the sago has absorbed the water adequately. After 4 hours, you can lightly separate the grains – they should be slightly damp but not sticky.
If you apply pressure to a pearl, it should be easily crushable. If it remains firm, soak it for an additional hour.
Add 1/4 cup of peanuts to a pan and cook until they are a deep golden brown. Turn off the heat.
Once cooled, transfer the peanuts to a plate. Peel off the skin by rubbing with your palms and blowing it away.
Transfer the mixture to a hand mortar and pestle and roughly crush it before setting it aside. The mixture should be broken into small pieces.
Add 1 and 1/2 tablespoons of ghee to a pan and let it heat up. Then, add 1 teaspoon of cumin seeds and let them sizzle. Next, add 2 slitted green chilies, 1/4 teaspoon of finely chopped ginger, and a few curry leaves. Saute everything quickly.
Add one small cubed potato and cook until it turns a light golden color.
Next, include soaked sabudana or sago pearls into the mixture, seasoning with salt to your preference and adding 1/2 teaspoon of sugar.
Heat in a pan for one minute.
Cover and cook for 2 minutes.
Heat up a pan and saute the sago pearls until they are transparent. Be careful not to overcook them, as they may become rubbery.
Mix in crushed peanuts, 1 tsp of lemon juice, and 1 tbsp of coriander leaves.
Mix quickly and turn off the heat. The Sabudana Khichdi is now prepared!
Serve it hot!
- Thoroughly wash the sago to remove any starchiness and ensure a non-sticky Sabudana Khichdi.
- It is also possible to soak the mixture overnight, but in this scenario, it is important to regularly monitor the water level and prevent it from drying out by sprinkling water as necessary.
- The sago should be fully submerged in the water level. Adding too much water will cause it to become mushy, making this step crucial.
- The length of time for soaking sago varies depending on its quality. Some may become soft in just 3-4 hours, so be sure to check it periodically.
- Mix the sago thoroughly to prevent it from sticking to the bottom.
- It may appear as though the ingredients are clumping together, but continued cooking will cause them to separate.
Serving & Storing
Sabudana Khichdi tastes great when it both hot & cold and keeps good for a day if coconut is not added. Enjoy as it is or with a chutney!
Sabudana Khichdi is a suitable option for packing in a child’s lunch box or for a morning journey. It does not require refrigeration and can be heated in the microwave if desired.
What is the dish Sabudana Khichdi?
Sabudana Khichdi is a tasty and popular vrat dish made by cooking sago pearls with peanuts, potato and tempering spices.
Why does my khichdi have a soft and sticky texture?
Before cooking, it is important to thoroughly rinse sago pearls. Additionally, do not add extra water while soaking to prevent the sago from becoming mushy and sticky.
3.My sago does not turn transparent?
The sago must be thoroughly soaked in order to cook properly. It is recommended to soak it for at least four hours. To check if it is ready, press a sago pearl and ensure that it is soft.
What type of sago should be used?
Although the nylon variety can also be used, it is recommended to use white starchy sago for this recipe.
If you have any further inquiries regarding this Sabudana Khichdi, please contact me at [email protected]. Also, don’t forget to follow me on Instagram, Facebook, Pinterest, Youtube, and Twitter for updates.
Have you tried making Sabudana Khichdi? Please share your thoughts on how it turned out. Don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Sabudana Khichdi Recipe
- 1 cup sabudana sago
- 1 small sized potato
- 1/4 cup peanuts
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- salt to taste
- 1 tablespoon coriander leaves to garnish
- 1 and 1/2 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon ginger finely chopped
- 1 sprig curry leaves
- 2 small green chillies slitted
- Using a measuring cup, pour out 1 cup of sago into a strainer.
- Wash it once and place it in the bowl. Avoid rinsing for an extended period as it may begin to break down.
- Soak in slightly less than half a cup of water for at least 4 hours. The water level should only be slightly above the submerged level – do not add extra water.
- Place under cover for a duration of 4 hours.
- Do not increase the amount of water as it will result in a mushy texture. Once the specified time has passed, check to see if the sago has absorbed the water thoroughly. After 4 hours, gently stir the sago – it should be slightly damp but not sticky.
- If you apply pressure to a pearl, it should be easily crushable. If it remains firm, soak it for an additional hour.
- Toast 1/4 cup of peanuts in a pan until they turn a golden brown color. Turn off the heat.
- Allow to cool completely before transferring to a plate. Peel the skin off of the peanuts by rubbing them between your palms and blowing away the skin.
- Transfer the mixture to a mortar and pestle and crush it into small pieces. Set it aside.
- Melt 1 and 1/2 tablespoons of ghee over heat. Stir in 1 teaspoon of cumin seeds and allow them to sizzle. Add 2 slitted green chilies, 1/4 teaspoon of finely chopped ginger, and a few curry leaves. Quickly sauté the mixture.
- Add one diced small potato and cook until lightly browned.
- Then, mix in soaked sabudana or sago pearls and add salt to taste, as well as 1/2 teaspoon of sugar.
- Cook for 60 seconds.
- Cover and cook for 2 minutes.
- Heat and sauté until the sago pearls become clear. Be careful not to overcook, as this can cause them to become rubbery.
- Mix in crushed peanuts, 1 tsp of lemon juice, and 1 tbsp of coriander leaves.
- Stir quickly and turn off. Sabudana Khichdi is now prepared!
- Serve it hot!
- Thoroughly wash the sago to remove any starchy residue and ensure a non-sticky Sabudana Khichdi.
- You can also soak overnight if desired, but make sure to monitor the water level and add more water as needed to prevent it from drying out.
- The sago should be fully immersed in the water level. Adding too much water will result in a mushy texture, making this step crucial.
- The amount of time needed to soak sago varies depending on its quality. Some may become soft in just 3-4 hours, so it’s important to check on it periodically.
- Mix the sago thoroughly to prevent it from sticking to the bottom.
- Initially, the items may appear to be adhering to one another, but additional cooking will cause them to separate.
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