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. 🙂
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
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.
- 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
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.
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.
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.
- 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.