Appetizers, Breakfast Dishes

Sabudana Khichdi

Sabudana Khichdi is a breakfast dish made of Sago – which is a starch extracted from palm trees. This particular popular Maharashtrian (and also other parts of India like Madhya Pradesh, Gujarat and Rajasthan) is a favorite in our home.

My early attempts at making Sabudana Khichdi to perfection was always a flop show 🙂 However, I learnt the trick of pre-cooking the delicate, soaked sabudana for a few minutes in the microwave from one of my favorite bloggers – Nupur of One Hot Stove. With some improvising over the years I can say that I have perfected the art of making delicious Sabudana Khichdi..even though I say so myself 😉

Sabudana Khichadi
Sabudana Khichadi

You will need:
Sabudana – 2 cups (serves 4), Wash well using plenty of water, wash a couple of times until you loose the white powdery coating. Soak in just enough (in level with the sabudana) water overnight. The trick is in the soaking. If possible, 1 hour later, gently mix the sabudana and sprinkle some more water. Soak overnight.

Peanuts – 1/2 to 3/4 cup – Roast without oil on a medium flame (ensure you don’t burn the peanuts, that changes the flavor of your khichadi if you add burnt peanuts). Allow to cool and remove the skin by crushing the peanuts and blowing out the skin or sieving through a large sieve. Alternatively, you do get skinless peanuts in most stores nowadays.  Run the roasted peanuts through a food processor/mixer to grind into a coarse powder.

Potatoes – 2 medium – Peel, wash and either chop into fine cubes or Grate using a large hole grater. Save in cold water until ready to cook otherwise your potatoes will turn brown.

Sugar – 1 tsp
Salt to taste

For the seasoning:
Oil – 3 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves
a pinch of hing (Asafoetida)
Green chillies – 4 slit lengthwise
For garnishing:
Fresh Squeezed lime
Cilantro – Washed and chopped fine
Fresh/Frozen grated coconut – if frozen, thaw before using
1. Prepare your sabudana, peanuts and potatoes as mentioned above.
2. In a microwave safe bowl, mix together the soaked sabudana, powdered peanuts, salt to taste and 1 tsp sugar. Microwave on high for 3 minutes. Mix gently and microwave again for 2 minutes.
3. In a pan, heat the oil. Add the seasoning ingredients one at a time in the same order as above and saute for a few minutes.
4. Add the chopped/grated potatoes (drain all water prior to adding the potatoes). Mix and cook gently until the potatoes are cooked and slightly roasted ( not more than 5 minutes).
5. Add the microwave ready sabudana, some more salt if required and mix gently on a low flame.
6. Add fresh squeezed lime juice and mix well.
7. Garnish with chopped cilantro and grated coconut. Serve hot with curds or plain.
Happy cooking!

1 thought on “Sabudana Khichdi”

  1. I first tried this when I came to Omaha, in Usha Joyshula’s house. I liked it, and after that I learnt it from Latha and the dish comes out perfectly everytime. Only one hint, sabudana does not take much salt. So one needs to be very careful while adding salt.

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