Sabudana Khichdi, a popular dish made from soaked sabudana. Sabudana pearls (also referred as Sago/Tapioca/ Javarasi), is soaked for at least 5 hours (or overnight), and is then sautéed with cumin seeds, salt, green chillies, diced potatoes and crushed peanuts, garnished with finely chopped coriander leaves and generous squeeze of lemon. It is typically prepared in the states of Maharashtra, Gujarat, UP, MP and Karnataka. In major cities like Mumbai, it is available as street food. It is often consumed during the vrat (fasting) days like Navratri, Shiv Ratri, Ekadhasi. This Khichdi is rich in carbohydrates. The addition of peanuts to sabudana khichadi adds to the protein making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.
Tips for making Sabudana Khichdi:
- Wash the sabudana thoroughly for 2-3 times to get rid off the starch.
- Add just 2-3 teaspoon of water and mix the washed sabudhana. Close and set aside for 6 hours. Every 30 mins, open the lid, sprinkle 2-3 teaspoon of water, mix and then close again.
- Depending on the quality of sabudhana, some times you need overnight soaking or very less soaking for 1-2 hours.
- Press one soaked pearl to check if it gets mashed, then the sabudana is ready to cook.
- We can cook the potatoes till its golden brown or we can just toss with sabudana.
- After adding sabudana-peanut mixture, cook for 3-4 mins or till the sabudana becomes transparent. Do not overcook, it will become chewy.
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Recipe Card for Sabudana Khichdi:
Maharashtrian Style Sabudana Khichdi | Sago Khichdi | No Onion No Garlic Sabudana Khichdi
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
- Mixing Bowl
Servings: 3 people
Calories: 192kcal
Sabudana Khichdi is a very popular Maharashtrian snack. It is usually made on the vrat (fasting) days like Navratri, Maha Shivaratri or Ekadashi days. This khichdi is packed with carbs from sago and proteins from peanuts. This is a no onion no garlic snack with the rich flavor of green chili, ginger, coriander and peanuts. Learn here how to make this Khichdi with step by step pictures, instructions and video!
Print Recipe
Ingredients
- 1 Cup Javvarasi (Sago / Sabudana) 1 Cup - 250ml
- ½ Cup Raw Peanuts
- 1 teaspoon Sugar
- 1 teaspoon Salt Adjust as needed
- 2 nos Potato Medium sized potatoes
- 1 tablespoon Coriander Leaves Finely Chopped for garnishing
- 1 teaspoon Lemon Juice
- 1 teaspoon Ginger grated
For Garnishing
- 2 tablespoon Ghee
- ½ teaspoon Cumin Seeds
- 1 Pinch Asafoetida (Asafetida / Hing)
- 2 Green Chili Finely Chopped
- Few Curry leaves
Instructions
Preparing Sabudana
- Take 1 cup of sabudana in a mixing bowl. Add water and wash the sago thoroughly atleast twice or thrice.
- Add 2 teaspoon of water to washed sabudana, mix well. Cover and set aside for 5-6 hours. Every half an hour, just sprikle 2 teaspoon of water and mix the sabudana, cover and set aside. Repeat every 30 mins for 6 hours.
- After 6 hours, the sabudana has doubled in quantity and is soft and mushy.
Cooking Potato
- Wash 2 medium size potatoes and pressure cook for 2 whistles.
- Peel the cooked potatoes and cut into small cubes and set aside.
Preparing Peanut Powder
- Roast the raw peanuts in a pan in low flame till its crispy and the skin color changes to dark brown.
- Allow the roasted peanuts to cool off completely and then pulse it to coarse powder.
Preparing Sabudana-peanut mixture
- To the soaked sabudana, add the coarsely pulsed peanuts. Give a gentle mix.
- Add 1 teaspoon of sugar and salt. Mix well. Set this aside.
Tempering
- Heat ghee in a pan. Add cumin seeds and allow it to sputter. Add a pinch of asafoedia along with chopped green chili and few curry leaves. Give a mix.
Finishing Khichdi
- Now, add the cubed cooked potatoes to the pan. Stir- fry for 2 mins.
- Add sago-peanut mixture to the pan and gently mix.
- Now, add the grated ginger and mix well. Switch off the flame.
- Next, add the lemon juice and give a final mix. Garnish the khichdi with coriander leaves.
Serving
- Serve the delicious Sabudana Khichdi hot and enjoy!
Video
Nutritional Info
Nutrition Facts
Maharashtrian Style Sabudana Khichdi | Sago Khichdi | No Onion No Garlic Sabudana Khichdi
Amount Per Serving (1 Cup)
Calories 192
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 27g9%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING SABUDANA
- Take 1 cup of sabudana in a mixing bowl. Add water and wash the sago thoroughly atleast twice or thrice.
- Add 2 teaspoon of water to washed sabudana, mix well. Cover and set aside for 5-6 hours. Every half an hour, just sprinkle 2 teaspoon of water and mix the sabudana, cover and set aside. Repeat every 30 mins for 6 hours. After 6 hours, the sabudana has doubled in quantity and is soft and mushy.
COOKING POTATO
- Wash 2 medium size potatoes and pressure cook for 2 whistles. Peel the cooked potatoes and cut into small cubes and set aside.
PREPARING PEANUT POWDER
- Roast the raw peanuts in a pan in low flame till its crispy and the skin color changes to dark brown.
- Allow the roasted peanuts to cool off completely and then pulse it to coarse powder.
PREPARING SABUDANA-PEANUT MIXTURE
-
- To the soaked sabudana, add the coarsely pulsed peanuts. Give a gentle mix.
- Add 1 teaspoon of sugar to the sabudana.
- Also add salt. Mix well. Set this aside.
TEMPERING
- Heat ghee in a pan. Add cumin seeds and allow it to sputter. Add a pinch of asafoedia along with chopped green chili and few curry leaves. Give a mix.
FINISHING KHICHDI
- Now, add the cubed cooked potatoes to the pan. Stir- fry for 2 mins.
- Add sago-peanut mixture to the pan and gently mix.
- Now, add the grated ginger and mix well. Switch off the flame. Next, add the lemon juice and give a final mix. Garnish the khichdi with coriander leaves.
SERVING
- Serve the delicious Sabudana Khichdi hot and enjoy!
