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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