Intoduction
Sabudana khichdi, a popular Indian dish that’s ideal for light breakfasts or fasting days. Based on my YouTube video, I’ll show you how to make this classic in this blog post, making sure it’s always fluffy, tasty, and non-sticky.
Ingredients
- One cup of tapioca pearls, or sabudana
- Soaking water
- Diced and cooked two medium potatoes
- Half a cup of crushed roasted peanuts
- One tablespoon of oil or ghee
- One teaspoon of cumin seeds
- Five to eight curry leaves (optional)
- One or two chopped green chilies
- One teaspoon of optionally grated ginger
- Add salt to taste.
- A half-lemon’s juice
- Fresh coriander for garnish
Method of Preparation
- Soak Sabudana: Rinse and soak the sabudana until the water flows clean. For 6 to 8 hours or overnight, soak the pearls in just enough water to cover them (about a 1:1 ratio) until they are mushy and soft.
- Drain extra water: Make sure there isn’t too much moisture because too much water can cause it to become sticky.
- Heat oil or ghee in a non-stick skillet. Add ginger, green chilies, curry leaves, and cumin seeds. Saute until aromatic.
- Cook the potatoes until they are soft.
- Add salt, crushed peanuts, and sabudana, and stir over low heat. Cook for two to three minutes, or until the sabudana becomes translucent.
- Finish: Turn off the heat. Add the lemon juice and sprinkle the coriander over top of sabudana khichdi. For added fluff, turn off the heat and cover for five minutes.
Youtube video
Tips for Perfect sabudana khichadi
- To avoid sticking, use a non-stick pan instead of a cast-iron one.
- Rinse the sabudana well to get rid of extra starch and prevent clumping.
- To prevent becoming soggy, soak in just enough water to cover.
- Reduce the heat and stop stirring to keep the mixture fluffy.
Serving Suggestions
- Serve heated with lemon juice or dahi, a sweetened yogurt.
- It’s ideal for breakfast or Navratri when served with a side of fresh coriander chutney or a mildly spicy tea.
Storage & Reheating
- Storage: Store any leftover khichadi in the refrigerator for up to two days in an airtight container.
- Reheating: To restore its texture, reheat in a pan or microwave with a little water or ghee. Gently stir to puff it up.
Variations
- Sweet version: Serve with curd and garnish with sugar, chopped coconut, and a dash of cardamom.
- Kanda-fry style: For a non-fasting alternative, add finely chopped onions, mustard seeds, and a pinch of turmeric for more flavor.
- Protein boost: For a heartier dinner, add paneer or tofu cubes.
Calories & Health Benefits
The approximate nutritional value of one serving (three servings) is:
About 250 kcal
45g of carbohydrates (from sabudana)
About 5g of protein, mostly from peanuts
About 8g of fat (from peanuts and ghee)
Peanuts deliver protein and good lipids, while sabudanas give you instant energy, making them perfect for fasting. All in all, a vegetarian, gluten-free energy boost.
Conclusion
In conclusion, this recipe for sabudana khichdi is easy to make and has a delicious flavor. It is light breakfast or fasting-friendly and fluffy. Try it at home, and remember to subscribe so you can receive updates on other delectable and simple recipes! Please share your experience in the comments section below; I look forward to hearing from you.
