I have not yet settled down in my new house, but did not want my blog to sleep. So prepared this quick Sabudhana Khichidi This is one of the most popular Maharastrian breakfast dish. It is also a fasting food as it is prepared on fasting days. It is simple and filling as it is rich in carbohydrates. Although very simple to prepare, the trick lies in soaking the sabudana or sago. If there is excess water, it becomes a rubbery mass and if there is less water it will turn out hard. It should be soaked to perfection. Today we will learn how to make sabudana khichdi following this easy recipe.
Wash sago /Sabudhana well until there are no powder left. Let it sit for 4-5 hours. Sprinkle water 2-3 times in between, fluff it and keep it closed.
Alternatively you can soak them in just enough water to cover the sago and leave it for 5 hours and then use it.
Another method - you can soak sabudana in plenty of water for 10 minutes. Then drain the water completely and leave it for 6-7 hours or overnight. Next day they will be soft, plump and separate and can be used to prepare khichdi.
Whatever method, you follow, see to it that the sabudana is soft like cooked rice.
Dry roast peanuts, remove the skin after it cools and dry grind it or pound it coarsely.
Boil potatoes, peel the skin and cut it into cubes.
Heat oil in a pan, add cumin seeds, when it sizzles, add green chillies and curry leaves.
Then add boiled potatoes, turmeric powder and saute for 3-4 minutes.
Now fluff sabudana with a fork so that there are no lumps and add it to the above.
Add peanut powder and salt required. Mix well gently.
Cook on an open pan until sago turns translucent. Keep tossing it so that the sago does not form lumps.
Garnish it with coriander leaves, few drops of lemon juice and mix it well.
Serve hot with chutney or pickle or curd.
Your sabudana khichdi looks fabulous ...I have to try your way, long before I tried but it turns very sticky!
Hope you settle down soon. Different recipe and nice presentation.
kichdi looks so perfect abd delish !
Very interesting recipe, never heard of Sabudana Khichdi. Nicely presented, Padhu!
Healthy and delicious kichidi..looks very yummy..
Looks so yum Padhu. I still need to get a hang of this as mine becomes a bit mushy.
Very healthy and delicious looking khichdi. Excellent preparation.
Feel like finishing that whole bowl,thats soo filling,healthy and delicious..
I love this dish. Great for a quick snack.
looks very delicious..a great recipe..
Perfectly done. Looks so delicious.
new recipe to me ,will try it .bookmarked!!
Finger licking good,drooling here..spicy and delicious khichidi..
This dish looks perfect and yummy. Just tried once and loved it so much.
Very quick and yummy snack.
Wonderful and different version of preparing khichdi. Looks delicious and yummy.
My favorite kichidi, looks delcious and inviting.
hi dear, thanks for visiting my blog...u 2 hav an wonderfull blog wid lotss of recipes..happy to follow you and hope to c u at my blog again.
i lovee this khichdi.. learnt this from a maharashtrian friend of mine..
Makes for a delicious & healthy breakfast!!!
That looks delish.... Nice recipe..... YUM!
One suggestion to all those who are trying to make this is : pls buy the best variety sago ( otherwise it will become like a gooey kitchdi) and sprinkle very little water with your hands when the sago is in the kadai to prevent it from sticking . thank you.
Padhu, I am from Pune. I am fan of your recipes and regular visitor to your website. I learnt to make Sabhudhana kichdhi and Poha after coming here and now, these are one of the weeks breakfast dishes in my house, other than idli and dosa. My family love them.
One small comment- while preparing for fasting, they dont add jeera or turmeric in Maharastra- it is taboo. Curd with sugar is classical sidedish for Saboo kichdhi.
Nice presentation. I make this khichidi during my fastings. I dry roast the sabudana for about 3-4 minutes and soak it for 15 minutes. Then drain the water and keep it for 4-5 hours. This way the sabunda remains separated and does not become soggy. This was taught to me by a maharastrian and I wanted to share it with you.
When you press the sabudana, it should be soft .When you press it and see it should be soft. If it is not soft, then you have to sprinkle some water and keep it aside.
Is there an alternative for peanut powder? My son is allergic to all kinds of nuts, and coconut.
Yesterday , for ekadashi fasting I tried it. Came out well.
I regularly try your recipes and comes out very well. But this javvarisi upma was a flop. It turned out to be sticky without any palatable taste. Javvarisi vadam maavu is better than this.
Maybe it is due to the sago quality. What sago did you use. It will not be sticky if you soak them in enough water. They will absorb the water, swell and turn soft.