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!
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 🙂