The Perfect, Non-sticky Sabudana Khichdi

In Maharashtra, Sabudana Khichdi is a favourite fasting food. I guess the carb kick it provides is a great to assuage hunger pangs. While I do not eat it on the days I fast, I often like to have Sabudana Khichdi for breakfast on other days. There is something about this simple dish that not only satisfies hunger but also gives me a feeling of well-being. 🙂

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Want more recipe for Vrat ka Khana? Do try my recipes for Farali Misal, Low-Oil Sabudana Vada, Dahi Sabudana, Sabudana Thalipeeth, Dahi Alu, and Sabudana Kheer. Do also try my recipe for Spicy Green Sabudana Khichdi recipe that used a  Coriander + Green Chilly paste to spice up this traditional favourite.

Recipe for the Perfect, Non-sticky Sabudana Khichdi

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The Perfect Non-sticky Sabudana Khichdi

Aruna

In Maharashtra, Sabudana Khichdi is the dish most commonly made on days of fast. With a little care, you can get the perfect, non-sticky Sabudana Khichdi every time.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking Time 6 hours hrs

Total Time 30 minutes mins

Course Breakfast

Cuisine Indian, Maharashtrian

Servings 4 People

Ingredients

  

1x2x3x

• 3/4 Cup Sabudana
• 1/3 Cup Peanuts
• 1 Medium Boiled Potato (Optional; I did not use)
• 2-3 Green Chillies
• 1 tsp Cumin Seeds
• 1/2 tsp Sugar
• 1 tbsp Ghee
• 4 to 6 Curry Leaves
• Salt to Taste

Instructions

 

Soaking the Sabudana

• Dissolve 1 tsp salt in 2 cups water.
• Add the sabudana to this salted water and let it soak for 2 hours.
• Use a colander to drain all the water and leave the sabudana in the colander to drain for at least 4 hours. This helps the Sabudana lose all the extra moisture. I typically leave it overnight.

Making the Peanut Powder

• Over low flame, dry roast the peanuts till they start to pop.
• Transfer to a plate and let them cool.
• Remove 2 tbsp peanuts and crush them between your palms to split them. Set aside. You can blow away the skin that comes off.
• Crush the rest of the peanuts into a coarse powder. I pulse them in the chutney grinder attachment for a few seconds.

Making the Sabudana Khichdi

• Mix the roasted peanut powder and the soaked, drained sabudana. Set aside.
• Peel and cube the potato.
• Chop the green chillies into 1/2″ pieces.
• In a kadai, heat the ghee.
• Add cumin seeds and stir-fry for a few seconds.
• Add the roasted peanuts and stir-fry for a few seconds.
• Add green chillies, potato cubes and curry leaves.
• Stir-fry for a few seconds.
• Add the sabudana+peanut mix and salt as required. Mix well.
• Over low to medium flame, let the Sabudana Khichdi cook till the sabudana turns translucent. Keep mixing at regular intervals or it will stick to the kadai.
• Serve hot with a wedge of lemon or a side of cold dahi.

Notes

• Use ghee as oil is not allowed on days of fasting.
• I soak sabudana in salt water so that the sabudana soaks some of the salt and it adds to the taste.
• Do not soak sabudana for too long and do let the sabudana drain completely. If not, you will have a lumpy, icky mess on your hands. 🙁
• You can garnish with grated coconut before serving. I don’t.

Keyword Sabudana Khichdi, Vrat ka Khana

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!