Sabudana khichadi is a very well known dish in India. Sabudana khichadi has earned a reputation as a staple food for fasting/upvas.
This recipe is super easy and primarily includes of sabudana, peanut powder, and potatoes.
You can have sabudana khichadi as breakfast or even as an evening snack.
On festive occasions, we eat sabudana khichadi before offering pooja and prayers.
Apart from sabudana khichadi, sabudana vada and sabudana kheer is also a common food for fasting. But nowadays this protocol is changing and many are opting sabudana khichadi in their day-to-day menu.
Sabudana Khichadi Nutrition: Sabudana is also known as tapioca is very nutritious, strengthens bones. Moreover, it helps in keeping blood pressure under control.
The most crucial part of this recipe is soaking sabudana overnight. It should be soaked in the appropriate amount of water, not more not less.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Overall Time: 25 minutes
-2 cup sabudana
-3 to 4 green chilies
-2 tbsp of coriander leaves
-2 medium-sized potatoes, chopped
-Salt as per taste
-1/2 tbsp of sugar
-1/2 tbsp of cumin seeds
-3 tbsp of ghee
-1 cup roasted peanut powder
Step 1: Heat pan on medium flame. Meanwhile, grind green chilly and coriander in the mixer.
Step 2: Add ghee to the pan. If you do not want to use ghee, then you can use groundnut oil. Ghee or groundnut oil are options used specially when the khichadi is prepared for Upvas/Fasting.
Step 3: Add cumin seeds to ghee.
Step 4: Once they splutter, put the mixture of green chilly and coriander from the mixer into the pan and fry it for 30 seconds.
Step 5: Add chopped potatoes to the pan. Mix it well in the pan. Let it cook for 30-40 seconds.
Step 6: Now transfer the Sabudana (soaked overnight) to the pan and mix everything well. Let it cook for 1 to 2 minutes on low flame. If the Sabudana seems to be very dry, then sprinkle some water over Sabudana in the pan and again mix it.
Step 7: Now add salt and sugar.
Step 8: Add peanut powder to the pan. Mix everything again and let it cook on a medium flame for 2-3 minutes. Squeeze lemon over it and garnish it with finely chopped coriander.
Yay….! Sabudana khichadi is ready. 😊 Serve the khichadi with Dahi (yogurt)
1. The most crucial part about making this khichadi is that the Sabudana should be soaked properly in the right amount of water. If it is soaked in an excessive amount of water, then it will turn mushy and will stick to the pan while preparing khichadi. So, place Sabudana in a container and add water to it until the water level is slightly above the Sabudana level. Please refer below picture.
2. If you like spicy, then add more green chilies while grinding green chili and coriander together in mixer.
3. Peanut powder should be used in correct quantity, make sure you do not overuse it.
4. Squeezing of lemon juice and then adding a little bit of sugar uplifts the tastes of khichadi.
5. You can also use grated cucumber instead of boiled potatoes. Sabudana khichadi prepared using cucumber tastes amazing. When my stock of potatoes is out, I use grated cucumber instead.
1.Good for blood pressure
Potassium content in sabudana keeps the blood pressure under control.
2. Strengthens bones
Sabudana has ability to strengthen bones and preserve flexibility. Calcium and iron content in Sabudana keep you full and do not cause fatigue.
3. Muscle growth
If you wish to grow your muscles, then Sabudana is a very good option as it is a good source of proteins.
4. Good for metabolism
Sabudana averts indigestion and constipation and are good for the digestive system.
Looking at all the health benefits, Sabudana is a dish that should be added to our day-to-day menu.
Do give it a try and let me know how it tasted. 😊
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