Prep Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours and 20 minutes
Serves: 6 persons
1. Sabudana (tapioca pearls or sago) -1 cup
2. Boiled potatoes - 2
3. Peanuts – ¼ cup
4. Green chillies - 2
5. Coriander leaves- a few stems
6. Ginger – 1 inch
7. Senda namak ( rock salt) – 1 tsp
8. Zeera – 1 tsp
9. Ghee – 1 tbs
10. Curry leaves
1. Add sabudana to a bowl. Rinse the sabudana well, twice or thrice.
2. Add a 1 bowl of water to the sabudana. Soak the sabudana for at least 4-5 hrs, preferably, overnight.
3. After 4-5 hours, sabudana would have soaked up all the water and will be soft.
4. Roast peanuts in one tsp ghee and crush them, but not finely.
5. Chop or crush the boiled potatoes, chop green chillies, ginger and curry leaves. Keep aside.
6. Now add salt and the crushed roasted peanuts to the soaked sabudana.
7. Now heat ghee in a wok/kadhai. Add zeera, chopped green chillies, ginger, crushed potatoes and little salt. Roast them for a few minutes.
8. Now add sabudana and peanuts to it. Keep on stirring on a low flame for 4-6 minutes.
9. You can tell that the sabudana is cooked when it loses its opaqueness and starts becoming translucent.
10. Switch off the gas and add chopped coriander leaves. Mix well.
11. Serve hot sabudana khichdi with green chutney or raita.
12. I like to have sabudana khichdi with fruit chat which adds some fibres, vitamins and minerals and makes it more healthy.
1. Rinse the sabudana pearls thoroughly in water. It is important to get rid of all the starch by washing and rinsing them properly.
2. The sabudana (sago) has to be soaked really well. Not even a little hardness should be left in the sago.
3. Even after soaking sabudana for 4-5 hrs if some water is left, then drain the water with a sieve. If there is even a little moisture in the mixture, then lumps would form and the sabudana khichdi would be soggy.
4. Mix crushed peanuts in sago beforehand. That would help you to get khila khila khichadi. Otherwise, sabudana khichdi becomes very sticky.
5. Do not stir too much while cooking otherwise sago pearls will stick to each other become a lumpy mess. Just toss or stir till everything gets mixed.
6. Do not overcook, otherwise, pearls become chewy.
Two common problems and their solution:
1. Why does my sabudana khichdi turn sticky and lumpy?
If you soak sabudana/tapioca in more water than required then it will turn mushy and sticky.
2. How do I make perfect non-sticky Sabudana Khichdi?
Place sabudana in a colander. Wash sabudana under cold tap water until you get clear water. This takes off most of the starch and prevents sticking. Soak sabudana by adding just enough water to cover them. Secondly, after the sabudana have fluffed up, drain off excess water before cooking. Thirdly, less is more. Don’t use too much oil to cook sabudana.