Sabudana Khichdi Recipe | How to make Sabudana Khichdi
Sabudana Khichdi recipe | How to make Sabudana Khichdi
Sabudana or Tapioca is a fasting food. Most of the sabudana dish are prepared during Navratri or other fasting days. Boiled Potato and peanut is included in the preparation of Sabudana Khichdi to make it filled with healthy and nutritious elements.
If it is not a fasting recipe, we can add other vegetables like carrot, capsicum, onion etc to make Sabudana Khichdi. This recipe is a fasting recipe so it does not include any vegetables which is mentioned above.
It is important to keep the pearl type look of sabudana even after it is cooked. If sabudana does not look like , that means sabudana khichdi is over cooked and sticky. This totally depends upon how much time sabudana or tapioca is soaked in water. In market, various types of sabudana is available and soaking duration for various sabudana types also differs. Some sabudana needed to be soaked overnight and some can be soaked only for 30 minutes.
To check if sabudana is ready to cook, soak sabudana in water for 30 minutes. Later try to press sabudana pearl with finger If it is completely soft and not hard at center, then it is ready else soak it till this softness is achieved. Also Sabudana pearl almost doubles in size when it is completely soaked.
Other sabudana recipes are sabudana kheer, Sabudana Tikki.
Here is the complete recipe for preparing Sabudana Khichdi.
Recipe Details : Sabudana Khichdi
Ingredients for Sabudana Khichdi
Sabudana Tikki Recipe (Stepwise Click and Details)
Wash and soak sabudana in water for 2 - 3 hours. (Soaking time varies for various types of sabudana pearls). When Sabudana is almost double in size and pearls can be pressed with finger, drain excess water and keep sabudana aside.
Peel boiled potato and break it into small pieces. In a pan, dry roast peanuts. After roasting to golden brown, keep peanuts aside for cooling.
When it is completely cool, crush it coarsely. Keep aside. We can keep avoid this step and use whole peanuts as well. Also we can crush it more. For that we can use a grinder. Few people make a coarse powder of roasted peanuts and use it in sabudana khichdi.
Now heat ghee in a pan. When ghee is medium hot, leave cumin seeds in it. Allow cumin seeds to crackle. If you want to add green chilli in Sabudana khichdi, you can add chopped green chilli after cumin crackles. I did not add green chilli at this step because it was for kids as well. That is why, I have added chopped green chilli just before serving.
Now add boiled potato. Cook for 1 - 2 minutes on ow flames. Add salt in it. Stir occasionally else potatoes may stick at in pan. If potatoes are over boiled or become watery, cook till it is completely dry. With in 1 - 2 minutes, potatoes will start separating from ghee.
When potatoes start separating from ghee, add crushed roasted peanuts in it. Saute for few seconds.
Now add soaked and drained sabudana in it. Mix with a broad spatula and mix it slowly so that sabudana pearls do not break.
Once sabudana is mixed with potato and peanuts, sprinkle 1 tbsp of water in it. Do not add more water else sabudana khichdi will become very sticky. Cook for 2 -3 minutes on lowest flames without stirring. Stirring will break sabudana pearls.
Sabudana Khichdi is ready. Sprinkle lemon juice before serving. Serve it hot.
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