Sabudana Khichdi

Sabudana Khichdi

Description –

Sabudana Khichdi is everyone’s favourite. Be it any time of the day everyone has some room for this dish. Sabudana khichdi is mainly Maharashtrian dish which is popular across the country now days.

People have this dish during Navratri or fasting mainly. This is the most common falhari dish of every region. The most important part of its preparation is its soaking. If you go wrong slightly with soaking whole of the dish is ruined.
This recipe of Sabudana khichdi is easy to prepare and has very little ingredients, peanuts being the most important one. It can be prepared both in oil or ghee but I prefer it making in ghee.

Preparation Time – 10-15 Mins
Soaking Time – Preferably overnight or 5 – 6 hrs.
Cooking Time – 10-15 Mins
Serves – 3-4

Ingredients –
• Sabudana ( use medium size pearls)/sago – 1 Cup
• Raw Peanuts or roasted crushed peanuts – ½ Cup
• Finely chopped coriander (optional) – 2 Tbsp
• Finely chopped green chili – 1 Tsp
• Sugar – 2 Tsp
• Lime Juice – 2 Tsp
• Salt to taste
• Water for soaking
• Ghee – 2 Tbsp

Method –

• Take a wide bottom container. Add sabudana. Wash thoroughly and add water such that whole sabudana is completely immersed. Keep level of water 3 inches above the sabudana.

• After 45 mins or an hour drain excess water. Sabudana will absorb water and increase in volume.

• Keep sabudana covered for overnight so that it becomes soft.

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• Dry roast peanuts on a low flame stirring occasionally.

• Peel nicely and coarsely grind them. Keep aside.

• Heat ghee in a large kadai or a broad nonstick pan to prevent sabudana to stick to the bottom. Add finely chopped green chili and cook for about half a minute.

• Add roasted crushed peanuts and mix well.

• Add salt and sugar to soaked sabudana.

• Add sabudana to kadai. Mix well.

Sabudana Khichdi
• Add lemon juice and finely chopped coriander.

• Mix well.

sabudana khichdi
• Serve hot with curd.(Homemade curd recipe)

Tips & Tricks –
• After soaking sabudana overnight it should be mashed properly between fingers.
• Adjust sugar, salt and lemon juice as per taste.
• Lemon juice helps to prevent sabudana to become starchy and enhances flavour.

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10 comments on “Sabudana Khichdi”

  1. Thanks for sharing this. This is exactly how Sabudana Khichdi is cooked so that it doesn’t get sticky and tastes delicious. I have come across many blogs sharing a wrong khichdi recipe-something that I don’t like considering I love to cook and Sabudana is my favorite! This looks yum!

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