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
The Perfect Non-sticky Sabudana Khichdi
- 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.
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