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sabudana khichdi recipe
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sabudana khichdi recipe | 6 tips to make perfect non sticky sabudana ki khichadi

easy sabudana khichdi recipe | 6 tips to make perfect non sticky sabudana ki khichadi
Course Breakfast
Cuisine maharashtra
Keyword sabudana khichdi recipe
Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 6 hours
Total Time 6 hours 15 minutes
Servings 2 Servings
Calories 385kcal
Author HEBBARS KITCHEN

Ingredients

  • 1 cup sabudana
  • ¾ cup water
  • ½ cup peanut
  • 1 tsp sugar
  • ¾ tsp salt
  • 2 tbsp ghee
  • 1 tsp cumin
  • few curry leaves
  • 1 inch ginger finely chopped
  • 2 chilli finely chopped
  • 1 potato boiled & cubed
  • ½ lemon
  • 2 tbsp coriander finely chopped

Instructions

  • firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water.
  • make sure to rub the sabudana to remove excess starch.
  • rinse the sabudana twice and add ¾ cup water.
  • dip the sago completely, and rest for 6 hours. soaking time varies on the quality of sabudana.
  • once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.
  • the sabudana must be able to mash easily when pressed between fingers. if it is still hard, then sprinkle some water and soak for 30 more minutes.
  • now in a heavy-bottomed pan roast ½ cup peanut.
  • roast on low flame until the peanuts turn crunchy.
  • cool completely, and transfer to the mixer jar.
  • pulse and powder to a coarse peanut powder.
  • add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.
  • also, add 1 tsp sugar and ¾ tsp salt. mix well combining everything well. keep aside.
  • now in a large kadai heat 2 tbsp ghee. splutter 1 tsp cumin and few curry leaves.
  • add 1 inch ginger, 2 chilli and 1 potato.
  • fry until the potato turn slightly golden brown.
  • further, add sabudana peanut mixture and mix gently.
  • make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.
  • also, be very gentle else there are chances for sabudana to be mashed out.
  • cook until the sago pearls turn translucent.
  • now add ½ lemon and 2 tbsp coriander. mix well.
  • finally, enjoy sabudana khichdi or pack to your lunch box.

Nutrition

Calories: 385kcal | Carbohydrates: 16g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 38mg | Sodium: 896mg | Potassium: 576mg | Fiber: 5g | Sugar: 5g | Vitamin A: 564IU | Vitamin C: 91mg | Calcium: 90mg | Iron: 4mg