Maharashtrian Style Sabudana Khichdi | Sago Khichdi | No Onion No Garlic Sabudana Khichdi

3.67 from 6 votes

Maharashtrian Style Sabudana Khichdi | Sago Khichdi | No Onion No Garlic Sabudana Khichdi

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!

Prep Time10

Cook Time15

Soaking & Resting5

Total Time5 25

Course: Chaat, Evening Tiffen, Snacks

Cuisine: Indian Cuisine, Maharashtra Cuisine, North Indian

Servings: people

Calories: 192kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan
Mixer Grinder
Mixing Bowl

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.