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!
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 tsp of water and mix the washed sabudhana. Close and set aside for 6 hours. Every 30 mins, open the lid, sprinkle 2-3 tsp 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.
Maharashtrian Style Sabudana Khichdi | Sago Khichdi | No Onion No Garlic Sabudana Khichdi
Course: Chaat, Evening Tiffen, Snacks
Cuisine: Indian Cuisine, Maharashtra Cuisine, North Indian
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Mixing Bowl
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Soaking & Resting: 5 hourshours
Total Time: 5 hourshours25 minutesminutes
Servings: 3people
Calories: 192kcal
Author: Sowmya Venkatachalam
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!
1tbspCoriander LeavesFinely Chopped for garnishing
1tspLemon Juice
1tspGingergrated
For Garnishing
2tbspGhee
½tspCumin Seeds
1PinchAsafoetida (Asafetida / Hing)
2Green ChiliFinely Chopped
FewCurry 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 tsp of water to washed sabudana, mix well. Cover and set aside for 5-6 hours. Every half an hour, just sprikle 2 tsp 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 tsp 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 192Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 27g9%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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 tsp of water to washed sabudana, mix well. Cover and set aside for 5-6 hours. Every half an hour, just sprinkle 2 tsp 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 tsp 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!
After draining the sago show it under running water and allow it to fully drain the water and keep it aside for atleast 30 mins. The variety of sago makes it mushy not all sago are likethat.
Perfectly done !
Yummmy..People great enjoying with ‘Navratri’ wishes and making a many foods.
I tried it following all the steps you gave, but sago became mushy. Can you please tell me where I went wrong?
After draining the sago show it under running water and allow it to fully drain the water and keep it aside for atleast 30 mins. The variety of sago makes it mushy not all sago are likethat.
Healthy & yummy kichdi 🙂
Yummy..will try it soon
Thank you 😊🙏🙏🙏