Spicy Sabudana Khichdi with Coriander and Green Chilly Paste | Recipe by Shobha Deshmukh

I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.

Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste
Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste

Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.

When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav.  When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂

So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.

Spoonful of Green, Spicy Sabudana Khichdi
Spoonful of Green, Spicy Sabudana Khichdi

How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste

Hariyali Sabudana Khichdi
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Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Prep Time
3 hr
Cook Time
15 mins
Total Time
3 hr 15 mins
 

This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Sabudana
  • 1/4 Cup Roasted Peanut Powder
  • 1 Large Potato
  • 2 tbsp Roasted Peanuts
  • 1 tsp Cumin Seeds
  • 2 Green Chillies
  • 1.5 tbsp Ghee
  • Salt to Taste
For the Green Paste
  • 1 Packed Cup Fresh Coriander
  • 2-3 Green Chillies
  • 1" Piece Ginger
Instructions
Getting the Sabudana Ready
  1. Dissolve 1 tsp salt in 2 cups water.

  2. Add the sabudana to the salt water and let it soak for about 45 minutes.

  3. Drain the sabudana using a colander and leave it in the colander for about 2-4 hours.

  4. Just before making the khichdi, mix the roasted peanut powder in the sabudana. 

  5. Set aside.

Getting the Potato Ready
  1. Parboil the potato.

  2. Let it cool and peel it.

  3. Cut into 1/2" cubes.

Making the Green Masala
  1. Using a little water, grind the coriander, green chillies, and ginger to a fine, thick paste.

  2. Set aside.

Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
  1. In a kadhai, heat the ghee.

  2. Add the cumin seeds and stir-fry till they start to change colour.

  3. Add the green chillies and stir-fry for a minute.

  4. Add the roasted peanuts and stir-fry for 1-2 minutes.

  5. Add the potato pieces and stir-fry for 2-3 minutes.

  6. Turn the heat to low and wait for a minute.

  7. Add the green masala and salt.

  8. Mix well and stir-fry for a few seconds.

  9. Add the sabudana mixed with peanut powder, and mix well.

  10. Turn up the heat to medium.

  11. Stir-fry for 5-7 minutes till the Sabudana starts to turn translucent.

  12. Take off the heat and serve hot!

Step-by-Step Recipe for Making Spicy Green Sabudana Khichdi

  1. Soaking and Draining the Sabudana
    1. Add 1 tsp salt in 2 cups water, and mix well till it dissolves.
    2. Now add the sabudana to the salted water and let it soak for about 45 minutes or till it swells. I find that using salt water helps the sabudana taste better in the khichdi.
    3. Using a colander, drain all water from the sabudana.
    4. Leave the sabudana in the colander for about 2-4 hours so that it loses all the water and dry a bit. This will prevent the sabudana from being all sticky and gluggy.
    5. Just before making the khichdi, mix the roasted peanut powder in the sabudana.
    6. Set aside.
  2. Boil the Potato
    1. Parboil the potato. If you prick the potato, it should still feel firm but cooked.
    2. After the potato cools, peel it and cut into 1/2″ cubes.
    3. Set aside.
  3. Making the Coriander-Green Chilly-Ginger Masala
    1. Add a little water, coriander, green chillies, and ginger to the chutney attachment.
    2. Grind the ingredients to a fine, thick paste. Do not add too much water as the paste will become runny.
    3. Set aside.
  4. Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
    1. In a kadhai, heat the ghee. I used ghee as Maharashtrians do not use oil and because the khichdi tastes great when cooked in ghee.
    2. When the ghee melts, add the cumin seeds and saute till they start to crackle.
    3. Next, add the chopped green chillies and saute for a minute.
    4. Next add the roasted peanuts and stir-fry for a minute. I add peanuts for the crunch. This is an optional step.
    5. Add the boiled potato cubes and stir-fry till they just start to change colour, about 2-3 minutes.
    6. Now turn the heat to low and wait for 1-2 minutes.
    7. Add the ground coriander-green chilly-ginger paste and salt.
    8. Mix well and stir-fry for a few seconds. Do not fry because the paste will turn blackish.
    9. Now add the sabudana-peanut powder mix.
    10. Mix well.
    11. Now turn up the heat to medium.
    12. Stir-fry the Sabudana Khichdi for 5-7 minutes till the Sabudana starts to turn translucent.
    13. Turn off the heat.
    14. Serve the Spicy Green Sabudana Khichdi hot with some cold Dahi on the side!
Spicy Green Sabudana Khichdi
Spicy Green Sabudana Khichdi

Jowar Dosa: Vegan, Gluten-free Sorghum Pancakes

Jowar Dosa - Healthy Recipe
Jowar Dosa

This recipe for Jowar Dosa comes from Malar of Malar’s Kitchen. This  is a blog I follow avidly for two reasons: the traditional recipes (my weakness) and healthy recipes (my aspiration). I have bookmarked so many of Malar’s recipes that it will take me a month’s vacation to try all of them. 🙂

Malar is one of the bloggers I interact with regularly through comments on blogs and I cannot imagine why I did not ask her for a guest post much earlier. However, it is never too late and here is a delicious and healthy Jowar Dosa that Malar made for me. It is gluten-free and vegan to boot.

When I requested Malar for a guest post, she agreed instantaneously and gave me quite a selection of recipes to choose from. I chose Jowar Dosa because I was intrigued by the sound of this healthy recipe. All I have ever done with Jowar is made Bhakri.

Without much ado, I turn you over to Malar but not before asking you to read more of her lovely recipes at her:

Thank you, Malar, for this delicious Jowar Dosa!


I am so delighted to be in Aruna’s space. According to me she is an expert and gives her heart and soul in every recipe that she puts up. I specially love all her traditional recipes. She has always been kind and leaves lovely comments on my posts. I was so excited when she asked me for a guest post, it is such an honor for me.

No further delay, here is the recipe for Jowar dosa.

Ingredients:

  1. Jowar Flour : 1 ½ cup
  2. Moong dal : 1 ½ cup
  3. Water : as needed to grind batter
  4. Salt : as needed
  5. Black pepper : ½ teaspoon ( can replace with green chili)
  6. Red Chili : 1
  7. Garlic : 2 pods
  8. Ginger : 1 inch piece
  9. Grated coconut : 2 tablespoons
  10. Cilantro/Coriander Leaves : Handful finely chopped
  11. Oil : to drizzle over dosa

Method:

  1. Soak moong dal in water for a minimum of 3 hours to overnight.
  2. Drain water and grind it to a fine paste with black pepper, garlic, ginger, red chili with minimum water.
  3. Now mix the jowar flour with this paste along with salt, grated coconut, cilantro leaves.
  4. Bring it to a bit thicker dosa batter consistency.
  5. Heat a dosa tawa , drizzle one teaspoon oil over the tawa.
  6. Using a ladle pour batter in the center of the tawa and spread it.
  7. Drizzle oil over the dosa.
  8. These dosa’s will be thick.
  9. After the first side gets cooked for 2 mins, flip sides and cook for another 2 to 3 mins.
  10. Serve with any spicy chutney.
Jowar Dosa, Jowar Dosa, Sorghum Pancake, Healthy, Diet Food
Jowar Dosa

Tips

  • This batter is a little thicker than normal dosa batter and thinner than idli batter.
  • You can add any veggies like carrot, cabbage of your choice and mix with batter.
  • Jowar tends to break the dosa texture, so make sure it is cooked well the first side only then flip to the other side.

Jowar_Dosa_2