Sabudana Khichdi is a popular breakfast item, also eaten when one is fasting! A delightful combination of sago, peanuts and potatoes, with a dash of lime!
I love sabudana! I love it in any form. Whether it is in the form of kheer, or as thalipeeth or wadas, I am a big fan. So for me, sabudana khichdi is a regular breakfast item!
Making sabudana khichdi can be pretty tricky for some people. But trust me, this is one breakfast you can make again and again and it will be well accepted by everyone in the family. A trick I learnt to get the right texture of the soaked sabudana is, you should soak the sabudana with just enough water to cover it fora while and then use it. This will ensure that the sabudana is separate and yet soft after the soaking. If you add too much water, it will get soggy and if you add too little water, it will remain too hard. Adding peanuts to the mixture means that you get an amazing texture to the khichdi. The ground peanuts add the needed crunch to the sabudana khichdi and also separate out the sabudana from each other.
I remember a friend of mine, telling me the story of how her mom used to make sabudana khichdi. She would make it regularly every now and then. But her khichdi always used to be this soggy mixture with the sabudana sticking to each other. My friend would gobble it up but keep wondering how her mom’s khichdi was so different from the neighbour’s khichdi. Until one day her mom make the perfect looking sabudana khichdi. My friend tells me, she was pretty shocked and ask her mom how did that happen. Apparently, my friend’s mom never added peanuts to her khichdi and that resulted in soggy sabudana 🙂 She asked the neighbour and managed to create the perfect sabudana khichdi 🙂 So friends, the key to a perfect looking sabudana khichdi is adding peanuts 🙂
Sabudana Khichdi
Ingredients
- 1.5 cups sabudana sago
- 1 potato large chopped
- 1 tsp jeera
- 2 - 3 chillies dry red
- 3 green chillies chopped
- 2 tbsps peanuts
- handful curry leaves
- coriander for garnishing
- to taste salt
Instructions
- Wash and soak the sago for 10-15 minutes.
- Roast the peanuts and grind them coarsely.
- Heat oil, add mustard seeds.
- After they splutter, add jeera.
- Add the curry leaves and fry for 1 min. Add potato and fry till they are cooked and slightly crisp.
- Add salt and then add the sago and ground peanuts.
- Cook till done.
- Garnish with coriander and enjoy!
my friend vicks mom makes this for me 🙂
soak only for 15 min?? From what I know it requires at least 4 hours.Please to throw some light!
Yummy. The pics made me drool. Must make this soon
I love this khicdri….but let me warn you its really high on starch !!!!but then all good things come with an enormous sinful tag….
delicious! couldn’t resist coming here on seeing your picture. 🙂
@xh,:)
@PG,now thats a compliment specially coming from u 🙂
I am not much of a cook but this made me drool..have to make this..:)thanks for sharing:)
I have never tried this one, I guess it’s time to enter the kitchen with some new ideas :)Thank You!
i just lurve this! and my 6 yrold can eat it any day, anytime!
i so love it…but i never get it right 🙁 🙁
@Indyeah,ya do that its easy too
@IHM,all the best
yes yes, it did make me drool! got a doubt, do u think it wud be okay to substitute peanut with coconut? me don’t like peanuts much! yeah, even i’ve seen sabu khichidi with veggies, i like it with just potatoes and loads chillies! 🙂
@crafty,thats interesting i think it would be good with cocunut too basically its the crispness thats need and cocounut can do that ya me too loads of chillies
You know Sabudana Khichdi is one of the most famous in Indore… when we shifted in this city we were amusted to see hawkers making Khichdi of Sabudana… but its worth eating !!! At our Sharafa Bazaar we have our customary bhaiya who makes lovely Sabudana Khicdhi with lots of nimbu !!! I love it a lot and we have it for dinner lots of times !!!!
ur sabudani khichadi works? obviously it does!mine never works..no matter wat recipe i use.. 🙁
Mom, used to make it for me 🙂 I really love this 🙂 Thanks for reminding.
alag recipie! the typical maharshtrian one has no onions. instead thinly sliced potatoes if you want! and made in puuure ghee! no oil shoil for khichdi! shall try this type someday!cheers!abha
@hitch writer,oh i didnt know that… then indore must be visited 😉
I’m fasting for Navratra and was thinking of eating this for dinner tomorrow since this qualifies as “fast” food!
@D,hope u enjoy it… it does my cousin use to it eat this on ekdashi fast tooBTW mom used to make yummy cutlets from this and potatoes for fast mail me if u want the rec 🙂
Yummm…need to try it to experience it.
Found it (Your blog I mean!)This looks yummy. I always end up making a sticky goo which goes in the garbage. I soak in too much water :-(I make good sabudana wadas though!
You are a sweetheart[ref to how u sweetly posted link to recipe on fb right as i commented on hitchy’s post] … Hugss! am gonna try this one soon…
Indore is a haven for this dish !!!
hugs aarti hope u like it