Sabudana Khichdi Recipe
Sabudana Khichdi is a popular Navratri fasting recipe, made with soaked Sabudana pearls (tapioca), peanuts, potatoes, and spices. This gluten-free dish is not only flavorful but also packed with nutrients, that make it an ideal choice for those observing fasts.
Often enjoyed as a healthy breakfast or snack, Sabudana Khichdi is a favorite recipe across India, particularly in Mumbai street food culture. Its simplicity, combined with the energy-boosting ingredients, makes it one of the easiest and most satisfying dishes to prepare during fasting or for a quick meal.
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Why to Make It?
- It's perfect for Navratri fasting since it's filling and provides the energy boost you need to get through the day.
- Packed with carbohydrates, protein, dietary fiber, and essential vitamins and minerals, it's as nutritious as it is delicious.
- This dish is light and easy to digest, making it gentle on your stomach.
- Plus, it's a fantastic gluten-free option that caters to both vegetarians and vegans, making it a versatile breakfast choice.
Ingredients
- Sabudana: Sabudana in english is known as sago or tapioca pearls.For making khichdi, choose medium sized pearls of sago. Big size tapioca pearls are not good for making khichdi.
- Potatoes: You can use boiled potatoes or raw potatoes. If you are using raw potatoes, then first slightly cook with little oil.
- Spices and Seasonings: Salt to taste or Sendha Namak, red chili powder (If allowed), cumin.
- Flavorant: Coriander/cilantro, Lime juice, ginger.
- Ghee: You can use ghee or oil as per your preference. I prefer ghee for it's healthy properties and a beautiful nutty flavor. If you are a vegan you can use a neutral oil of your choice.
- Peanuts: Crunchy roasted or fried peanuts. If you have nut allergy you can skip them.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How to make it
- Wash Sabudana thoroughly and soak 1 cup Sabudana in one cup of water. Soak it for 4-5 hours or overnight.
- After soaking Sabudana pearls swell up nicely and remain separated.
- Heat oil/ghee in a pan. Add cumin and cook for a minute. Then, add ginger and green chilies.
- Cook for another minute and then add chopped potatoes.
- After potatoes are cooked through, add soaked Sabudana, salt, red chili and cook for few minutes.
- When sago pearl turn translucent, add lime juice, chopped coriander and top with crunchy roasted/fried peanuts.
- For authentic Maharashtrian style khichdi always finish it with grated coconut.
Variations
- Sabudana Khichdi with Vegetables: Add sautéed vegetables like carrots, peas, and potatoes for extra fiber and nutrients, making the dish more wholesome while staying vrat-friendly.
- Sabudana Khichdi with Coconut: Mix in grated fresh coconut at the end for a creamy, mildly sweet flavor, adding richness to the khichdi.
- Sabudana Khichdi with Ginger: Incorporate grated ginger for a refreshing zing and digestive benefits, perfect for lighter fasting meals.
- Sabudana Khichdi with Tomato: Add sautéed tomatoes for a tangy, juicy twist, balancing the starchy sabudana with a touch of acidity.
- Sabudana Khichdi with Paneer: Paneer adds protein and richness; crumble or pan-fry it before mixing for a heartier, protein-packed dish.
Substitutions
- Ghee can be replaced with oil: If you prefer a vegan or lighter version, use peanut oil or any neutral cooking oil instead of ghee. Peanut oil is especially vrat-friendly and enhances the nutty flavor of the khichdi.
- Potatoes can be replaced with sweet potatoes: For a healthier alternatives, use sweet potatoes instead of regular potatoes. They add a touch of sweetness and are rich in fiber and vitamins.
How to Serve
- Salad: Serve Sabudana khichdi with a side of salad made with fresh vegetables like cucumber, tomatoes, and lettuce. Add a dash of lemon juice and salt for flavor.
- Raita: A side of cucumber raita can add a cooling and refreshing element to the meal.
- Green Chutney: Sabudana khichdi pairs well with green chutney made with fresh herbs like coriander, mint, and peanuts.
- Fruit: Add some fresh fruit like apples, pears, or bananas to the meal for a natural source of fiber and vitamins.
- Roasted Nuts: Roasted nuts like almonds, cashews, or walnuts can add a crunch and a healthy dose of fats to the meal. Just make sure to keep the portion size in check.
Storage and Reheat
- Cool completely: Let the khichdi cool to room temperature before storing it to prevent moisture buildup.
- Use an airtight container: Transfer the cooled khichdi into an airtight container to retain its freshness and prevent it from drying out.
- Refrigeration: Store the container in the refrigerator. Sabudana khichdi can be kept in the fridge for up to 2 days.
- Reheat gently: When ready to eat, reheat the khichdi in a pan on low heat or in the microwave. Add a splash of water or oil to restore its moisture and texture, as it may become slightly dry or sticky after refrigeration.
FAQs
Why does sabudana turn sticky?
When you soak sabudana in too much water, it tends to get sticky. The solution is to wash sabudana in cold water till the water runs clear. This will reduce the quantity of starch, making it less sticky.
Can you keep soaked Sabudana in fridge and for how long?
Yes! You can store soaked sabudana in the fridge for 3-4 days easily. It also gives time for sabudana to soak water and puff up nicely.
Can Sabudana Khichdi be made vegan?
Yes, Sabudana Khichdi can be made vegan by skipping the ghee and using oil instead of it.
Is Sabudana Khichdi gluten-free?
Yes, Sabudana Khichdi is gluten-free as it is made with tapioca pearls.
More Such Recipes
- Bhagar - Samak Ke Chawal
- Aloo Satvik Sabzi
- Sabudana Vada Recipe
- Makhana Kheer
- Sabudana Vada
- Kuttu Ke Pakore
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Sabudana Khichdi Recipe
Sabudana khichdi recipe for Navratri fasting. Maharashtrian breakfast recipe made with sabudana/tapioca pearls, potatoes and peanuts. Tried and tested tip to make non-sticky sabudana khichdi.
Ingredients
- 300 grams Sabudana
- 1 tablespoon Ghee
- 100 grams potato boiled
- 2 green chilli chopped
- Salt to taste
- 1 teaspoon Red chilli powder
- 3-4 tablespoon Peanuts roasted
- 2 tablespoon Lemon Juice
- 2-3 tablespoon Chopped Coriander
- 1 tsp Cumin seeds
Instructions
- Wash and soak sabudana in enough water to barely cover it. Keep it for 2 hours. After soaking sabudana doubles in size and pearls are separate from each other. If press the sabudana pearl with your two fingers it yields.
- After that heat ghee in a pan add cumin seeds and green chilli. Fry them for 1 minute and add boiled potatoes.
- Saute these boiled potatoes Cook for 3-4 minutes. After that add soaked sabudana.
- Cook sabudana/sago for 2-3 minutes and add salt, lemon/lime juice and mix well.
- Add red chilli if you like sabudana khichdi spicy otherwise just skip this step.
- Cook for another 5-6 minutes, until sabudana pearls become translucent. To prevent sabudana from sticking to the bottom stir in between.
- Khichdi is ready, now to serve sabudana add crushed peanuts, coriander leaves and serve it hot.
Notes
- Starch makes sabudana clumpy so make sure to rinse the sago until water turns clear.
- For soaking sabudana ideal ration of water to sabudana is 1:1. So per cup of sago pearls, use 1 cup of water to soak it. Soak it for 4-5 hrs.
- To test that sabudana has been properly soaked press a pearl between your thumb and index finger. If it smashes easily that means it is perfectly soaked.
Nutrition
Calories: 343kcalCarbohydrates: 59gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 13mgSodium: 193mgPotassium: 225mgFiber: 7gSugar: 1gVitamin C: 14mgCalcium: 27mgIron: 2mg
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