Sabudana Khichdi or tapioca pearl khichdi is a popular and delicious meal, loaded with ghee, peanuts, potatoes, coconut and mild Indian spices, is definitely something I can eat anytime & anyday. This sabudana khichdi is a nutritious and very comforting. It is a perfect dish during fasting or vrat.Jump to Recipe
Hello my lovely friends!!
Today, I am sharing one of the most popular and one of the most loved Indian recipe “Sabudana Khichdi”. It is a Maharashtrian dish which is eaten quite often as a breakfast.
Sabudana Khichdi is vegan and also gluten free and obviously, due to its nutritional value this dish is vastly consumed and loved during fasts all over India.
But I, on the other hand like to have it anytime. Loaded with ghee, coconut, potatoes and peanuts, this is definitely something I can have for breakfast, lunch, dinner or as snacks. it is just so irresistible.
Tapioca pearls or sabudana, these beautiful white pearls is full of starch or healthy carbohydrates, fibres and other nutrients and quickly boosts your energy level and keeps you full pretty much for a long time.
This is the reason why it is widely eaten during fasting and religious events like Shivratri, Navaratri or other Hindu religious occasions.
How to cook Sabudana Khichdi
Sabudan khichdi is one of the easiest recipe ever. It is extremely simple to make with minimal ingredients and tastes amazing. Toapica pearls/ sabudana is cooked with lots of ghee, potatoes, peanuts, chillies and minimal spices.
To make sabudana khichdi you need to start prepping overnight or atleast 5-6 hours of pre-planning in needed. The tapioca pearls or sabudana needs to be soaked in water to soften it. But there is one tricky part while doing that. Do you know what it is?
If you follow me on instagram, you will know that a few days back I had uploaded step-by-step making of sabudana khichdi. If you want you can check it out in my highlight stories.
I was asked ” how my sabudana were so bloomed up and when ever they make it its always turns mushy and gooey?”.
Does your sabudana turn out mushy, gooey and unappetising too?? Want that perfectly bloomed up sabudana everytime?
That is to say, I had my fair shares of mushy and gooey sabudana khichdi as well, resulting in unappetising and chewy. well, long ago I used to soak tapioca pearls in way too much water. Therefore to my disappointment, always ended up with mushy and chewy sabudana.
But, you always learn from your mistakes. Don’t you!! I learned the hard way…
How to get perfect bloomed sabudana?
Here is the answer to get that perfectly white bloomed up sabudana. It is the sabudana to water ratio.
Yup! Sabudana to water ratio should be 1:1. Firstly, wash the sabudana really well with cold water. Secondly, add the same amount of water, as much as, the sabudana and let it soak overnight or atleast 6-7 hours.
For instance, if you have taken 2 cups sabudana then add 2 cups water. Do not be tempted to add more water. After that, simply sprinkle some water over the sabudana, if you think it is getting a bit dry. In conclusion, you will end up with perfect separated bloomed up tapioca pearls
So, if you get this tricky part right, the rest is super duper easy. Simply mix and sauté the sabudana with the roasted peanuts, fried or boiled potatoes ( in my case, I fried the potatoes, but you can add boiled potatoes too), coconut, few green chilies, curry leaves, cumin seeds and ginger in ghee or oil. Lastly, do not over cook the khichdi. overcooking also results in tuff, and sticky khichdi.
Serve it hot with lime and yogurt along with some hot chai..
- 2 cups Sabudana/sago/tapioca pearls
- 2 medium Potatoes (washed, peeled , cut into 1 cm cubes)
- 1 cup (150 gms) Peanuts
- 1 1/2 inch Ginger (grated)
- 1/3 cup Fresh Coconut pieces (chopped into small pieces)
- 3-4 green chillies (chopped)
- 1 tsp cumin seeds
- Few curry Leaves
- Salt as per taste
- 2 tsp Sugar (as per taste)
- 3-4 tbsp Ghee/oil ( I used ghee)
- handful Fresh Coriander leaves (chopped)
- Wash the sabudana well with cold water and then soak the sanudana/tapioca pearls in 2 cups of water over night of for 6-7 hours.
- Heat a large pan and dry roast the peanuts. Take it off the heat and let it cool. then add it to a mixer grinder or chopper and roughly ground the peanuts. Do not ground it to a fine powder. We want some peanut bits.
- Next add this coarsely ground peanuts along with salt and sugar to the bloomed up sabudana and mix everything well and keep aside.
- Heat 2 tbsp ghee/oil to a pan on medium heat and fry the small potato cubes until golden brown and cooked through. Remove with a slotted spoon and keep it aside.
- Add the rest of the ghee/oil to the pan and then add the cumin seeds. When it splatters add the curry leaves, chopped chilies and coconut and fry for 2 -3 minutes.
- Then add the sabudana peanut mixture and stir everything well.
- Toss in the fried potatoes and mix everything well and cook for another 2 minutes.
- Finally add chopped coriander leaves and take it off the heat.
- Serve sabudana khichdi with a squuze of lime with a side of yogurt and hot ginger tea.
I hope you enjoy this Sabudana khichdi or tapioca pearl khichdi as much as I do!