Sabudana Ki Khichdi
This is a very Tasty & Yummy Breakfast Recipe which is very light and very famous recipe during fasting period in Hindu festivals as it’s a non-grain food, It’s a rich source of B6 and protein.
Equipment
- Kadhai (Non Stick can be used to avoid sticking)
- Mixer Jar & Grinder
Ingredients
- 250 grams Sabudana (Sago Pearls) Soaked overnight for 8 hours in ¾ cup of water
- 50 grams Peanuts
- 1 Nos Potato boiled and cut in cubes
- Coriander Leaves Chopped
- Salt as per taste
- Curry Leaves
- ½ tsp Jeera or Cumin Seeds
- 2 Nos Green Chillies Chopped
Instructions
- Heat a kadhai and roast the peanuts for 4-5 mins, until it gets crunchy, Roast them on a low flame to avoid burning
- Once the peanuts are roasted well and crunchy remove them aside and let it cool
- Once the peanuts are cool, Put them in a mixer jar and coarsely grind them
- In the same Kadhai add about 1-2 tbsp of Oil
- Add some cumin seeds and let them crackle
- Once the jeera crackles and turns aromatic, add chopped green chillies
- Fry the green chillies for 30 secs and then add curry leave and fry them too
- Now to this add boiled potatoes
- Fry them for 2 mins until a fried texture appears
- Then we can add the soaked sago pearls or sabudana to the kadhai
- Then over it add the coarsely grinded peanuts
- Mix it well together for atleast a minute, stir it continuously to avoid sticking in the pan
- Now add some salt as per taste and mix it well
- Cook Sabudhana on a low flame for 2-3 minutes, Once the sabudana turns transparent it means it cook
- At last garnish it with chopped coriander leaves
- Serve it hot and squeeze some lemon juice over it to enhance the taste
Video
Notes
Wash the sabudana 2-3 times with water to remove the extra starch before soaking it
Sabudana has to be soaked overnight (not more than 8 hours) with ¾ cup of water for 250 grams of Sabudana
Peanuts to be roasted on a low flame to make it crunchy
Do not add water while making sabudana khichdi it will get sticky