When it comes to fasting food, the most popular is sabudana khichdi, which is cooked with boiled potatoes, roasted peanuts, and a few spices. Navratri, Mahashivratri, and Ekadashi are the most common occasions for making this dish. Since I grew up in Maharashtra, I’ve perfected the art of preparing non-sticky sabudana ki khichdi.
What is Sabudana khichdi?
Even though this is an easy and delicious snack, making a khichdi in which the pearls of sabudana do not stick or become lumpy is a challenge that requires some practice. Soak times vary depending on the type of tapioca pearls used in the khichdi. Two to three hours is plenty of time for some pearls. Some don’t even need to be soaked in water to be effective.
The overnight soaking process has been demonstrated in this step-by-step sabudana khichdi recipe. However, you can adjust the soaking period according to the quality of your tapioca pearls. I’ve had this khichdi several times as a kid, and it’s one of my favourite snacks. Because sabudana is so high in carbohydrates, it’s a good choice for a mid-afternoon snack. Peanuts are the only source of protein in this dish.
How to make Sabudana khichdi step by step:
Here we will tell you the process of making subdana khichdi in your home for your family. you follow all the steps and make khichdi in home
- 150 grammes sabudana – sago or tapioca pearls
- To soak the sago, add water as needed.
- Two medium-sized potatoes
- 12 CUP PEANUTS (ROASTED)
- 8–10 curry leaves
- One teaspoon ginger, grated
- One chopped green chilli
- One teaspoon seeds of cumin
- 14 cup freshly grated coconut
- 12 tsp. to 1 tsp. sugar
- 12 tsp. to 1 tsp. lemon juice
- Three tablespoons ghee or peanut oil
- Sand salt
- 1–2 teaspoons coriander leaves, chopped
- Sabudana should be thoroughly washed in water before consumption. Sabudana should be soaked for at least three to five hours.
- Tomorrow morning drain the interest to buy very well and keep aside in a basin.
- Boil the potatoes, then peel and cut them when they are warm.
- Dry roast the peanuts in a skillet until they are toasted, then grind them into a coarse powder in a mortar and pestle or a dry grinder once they have cooled.
- Combine the drained sabudana with finely ground peanuts, salt, and sugar.
- Now, heat the ghee or peanut oil. Begin by frying the cumin seeds until they pop and turn a light brown colour.
- Lastly, add the curry leaves and green onions. Add the grated ginger to the frying pan and cook for a few seconds. You don’t have to use either the curry leaves or the ginger for those who don’t like them.
- To remove the ginger’s natural scent, cook it for a few seconds. A minute later, add chopped boiled potatoes and sauté.
- Include the sabudana in your mix. Keep on often stirring on a low burner for approx 4 to 6 minutes.
- Once the concerning matters lose their information asymmetry and start opaque, they are boiled.
- Overcooking can lead to lumps and hardness.
- Toss in some lemon juice and chopped cilantro after turning off the heat. Make sure everything is well-combined.
- Serve with a few coriander leaves and a squeeze of lemon juice for garnish. If you’d like, you can sprinkle some freshly grated coconut on top.
- Whether it’s hot or warm, serve the sabudana ki khichdi immediately. Sweetened curd or a satvik coconut chilli made with diet ingredients can also be done as a side dish
Sabudana khichdi benefits:
- A source of energy Sabudana, a high-calorie, high-carbohydrate dietary source, can provide a quick burst of energy.
- It helps with digestion.
- Increases the rate of weight gain
- It helps to lower blood pressure.
- It helps to build strong bones.
Is sabudana khichdi healthy?
Sabudana is a high-energy snack that is also delicious and nutritionally beneficial. Incorporating other nutrient-dense ingredients like moong dal (which is high in antioxidants, protein, fibre, essential vitamins and minerals, and essential vitamins and minerals) into a sabudana khichdi recipe will result in a delicious dish that is the perfect addition to an Indian diet for weight loss.