Hey, like perfect non-sticky and soft sabudana khichdi?
Here is the step-by-step recipe with pictures for the perfect sabudana khichdi. Sabudana khichdi is famous fasting food. It is also a good breakfast item.
Sabudana khichdi is made up of potatoes, chilies, peanuts and the main ingredient sabudana, which is also known as sago or topica pearl. It can be served with sweet curd.
Sabudana khichdi
Ingredients
- 2 cups Sabudana
- 1 cup Peanuts
- 2 Potatoes
- 4-5 Green chilies
- 4 tablespoon oil
- 1 teaspoon Cumin seeds
- 1 tbsp Sugar
- 1 tbsp Ghee
- Coriander
- Salt to taste
Instructions
Soaking the sabudana (Topica pearl) :
- Take the sabudana or sago in colander. Wash with water until water runs clear.
- Transfer the sabudana to a large bowl. Add ½ cup of water to it and cover the bowl.
- Let them soak overnight.
- Next morning, test the sago or topica pearls are ready to cook or not. For that, take 1 topica pearl between thumb and index finger and mash it. If sago mash easily, it is ready to cook. If not mash easily, add ¼ th cup of water in sago, mix well and cover for 15- 20 minutes
Peanut powder:
- Heat the pan, add 1 cup of peanuts and roast them until they turn light brown.
- Transfer roasted peanuts to a bowl or plate and let them cool. Once peanuts are cooled add them to the grinder jar and grind in powder.
Mix soaked sabudana with peanut powder:
- Add peanut powder in soaked sabudana. Also, add salt to taste and mix well gently with your hands.
Sabudana khichdi:
- Peel 2 potatoes and chop them. After chopping potatoes add them to saltwater, else they turn black after some time.
- Take 4-5 large green chilies and chop them into fine pieces.
- Heat 4 tablespoons of oil in kadai or pan. Add 1 teaspoon of cumin seeds to it. When cumin seeds start crackling add chopped green chilies, potatoes and a handful of peanuts in it.
- Mix well and cook for 7-8 minutes on steam on medium flame.
- Once potatoes are cooked add 1 tablespoon of sugar and a mixture of soaked sabudana peanut powder in it.
- Mix well and cook for 4-5 minutes on steam. Add a handful of finely chopped coriander in it. Turn off the flame.
- Mix well.
- Add 1 tablespoon of ghee and mix it gently.
- Sabudana khichdi is ready. Serve it hot.
Nutrition
Recipe with step by step photos:
Soaking the sabudana (Topica pearl):
1. Take the sabudana or sago in colander. Wash with water until water runs clear.
2. Transfer the sabudana to a large bowl. Add ½ cup of water to it and cover the bowl.
3. Let them soak overnight.
4. Next morning, test the sago or topica pearls are ready to cook or not. For that, take 1 topica pearl between thumb and index finger and mash it. If sago mash easily, it is ready to cook. If not mash easily, add ¼ th cup of water in sago, mix well and cover for 15- 20 minutes.
Peanut powder:
2. Transfer roasted peanuts to a bowl or plate and let them cool. Once peanuts are cooled add them to the grinder jar and grind in powder.
Mix soaked sabudana with peanut powder:
- Add peanut powder in soaked sabudana. Also, add salt to taste and mix well gently with your hands.
Sabudana khichdi:
- Peel 2 potatoes and chop them. After chopping potatoes add them to saltwater, else they turn black after some time.
2. Take 4-5 large green chilies and chop them into fine pieces.
3. Heat 4 tablespoons of oil in kadai or pan. Add 1 teaspoon of cumin seeds to it. When cumin seeds start crackling add chopped green chilies, potatoes and a handful of peanuts in it.
4. Mix well and cook for 7-8 minutes on steam on medium flame.
5. Once potatoes are cooked add 1 tablespoon of sugar and a mixture of soaked sabudana peanut powder in it.
6. Mix well and cook for 4-5 minutes on steam. Add a handful of finely chopped coriander in it. Turn off the flame.
7. Mix well.
8. Add 1 tablespoon of ghee and mix it gently.
9. Sabudana khichdi is ready. Serve it hot.
