Sabudana Khichdi recipe

Sabudana Khichdi recipe

Sabudana khichadi a vegetarian dish, however, people like to eat it even when they are not fasting. But It is a very popular dish in India during the month of Navratri and Sawan.

It’s usually made with potatoes, peanuts, green chilies, and curry leaves and we also add green coriander to make It’s delicious.

There are mainly two types of Sabudana, big and small Sabudana. Sabudana khichadi is made by small Sabudana but not by big Sabudana And if we want, we can make papad of it too. But in India khichadi is liked by most people. This is everyone’s favorite dish.

Step 1: Ingredients

  • 2 cups Sabudana
  • Roasted peanuts for garnish
  • Water (to be soaked)
  • 4 tbsp Oil (For Frying)
  • 2 Green Chillies
  • Two tbsp finely chopped Fresh Green coriander
  • 2 Potatoes (boiled, peeled and chopped)
  • Curry leaves
  • 1 tbsp sugar
  • salt(according to taste)
  • 1 tbsp lemon juice
  • Fennel seeds

Step 2: Method for making Sabudana khichadi

  • Wash Soak 3/4 cup Sabudana in 1 cup of water for 2 hours.
  • After 2 hours, you will see that its size has almost doubled. To make khichadi as we needed.
  • Heat oil over the medium flame non-stick pan (Kadai).Add fennel seeds in heated oil. When seeds begin to crackle, add green chili and curry leaves and sauté for 10 seconds.
  • Add drained Sabudana, Roasted peanuts for garnish, chopped and boiled potato, sugar and salt mix thoroughly. Cook for 2-3 minutes while stirring continuously.
  • And now add lemon juice and chopped coriander leaves.
  • Cook for 7-8 minutes over medium flame until Sabudana turns translucent.
  • Now our Sabudana khichadi is ready.
  • Turn off the flame. Transfer khichadi to a serving bowl.

Step 3: Some essential tips when making Sabudana khichadi

  • If you soak the Sabudana in more water, it will become sticky.
  • The use of oil should be less than vegetables when making Sabudana khichadi. Because even more oil in sago does not taste good.
  •  If it is too dry at the time of cooking, sprinkle 1 tablespoon of water over it at once and mix well.
  • Sprinkle as much water as possible until cooked and become transparent.
  •  If you are using large-sized Sabudana, soak them in water overnight. Soaking 2 hours is not enough.
Sabudana khichdi
Print Pin
5 from 2 votes

Sabudana khichdi

Sabudana khichdi a vegetarian dish, however, people like to eat it even when they are not fasting. But It is a very popular dish in India during the month of Navratri and Sawan.
Course fasting food
Cuisine Indian
Keyword Falahari Sabudana khichadi recipe, Sabudana khichadi recipe, sabudana khichdi
Prep Time 1 hour
Cook Time 30 minutes
Servings 3 people
Calories 1518kcal

Ingredients

  • 2 cup Sabudana
  • 1/2 cup peanuts
  • 1 glass Water
  • 2 tbsp Oil
  • 2 tsp Green Chillies chopped
  • 2 tbsp Green coriander chopped
  • 2 Potatoes (boiled, peeled and chopped)
  • Curry leaves
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp Fennel seeds

Instructions

  • Wash Soak Sabudana in water for 2 hours.
  • After 2 hours, you will see that its size has almost doubled. To make khichadi as we needed.
  • Heat oil over the medium flame non-stick pan (Kadai).
  • Add fennel seeds in heated oil. When seeds begin to crackle, add green chili and curry leaves and sauté for 10 seconds.
  • Add drained Sabudana, Roasted peanuts for garnish, chopped and boiled potato, sugar and salt mix thoroughly. Cook for 2-3 minutes while stirring continuously.
  • And now add lemon juice and chopped coriander leaves.
  • Cook for 7-8 minutes over medium flame until Sabudana turns translucent.
  • Now our Sabudana khichadi is ready.
  • Turn off the flame. Transfer khichdi to a serving bowl.

Notes

  • If you soak the Sabudana in more water, it will become sticky.
  • Use of oil should be less than vegetables when making Sabudana khichadi. Because even more oil in sago does not taste good.
  •  If it is too dry at the time of cooking, sprinkle 1 tablespoon of water over it at once and mix well.
  • Sprinkle as much water as possible until cooked and become transparent.
  •  If you are using large-sized Sabudana, soak them in water overnight. Soaking 2 hours is not enough.

Summary

Now our Sabudana khichadi is ready. I hope you like to eat it and I think you should try to make it because It is such a delicious dish during fasting seasons. that you will never forget it.

Also read: SIP का फुल फॉर्म – Full Form of SIP in Hindi

1 thought on “Sabudana Khichdi recipe”

Leave a Comment