Sabudana is also called Tapioca, Saggu biyyam, and Sago. Sabudana khichidi is a breakfast recipe. It can also be made for Uavas or Vrat with some restrictions like onion. In this recipe I am using onions also because it is for breakfast. But if you are making for Vrat or Upavas, just leave out the ingredients that are not allowed.
Sometimes sabudana khichidi is a challenge because it gets mushy and sticky. Here I will show some tips which help to get a fluffy and non sticky khichidi.
Sometimes sabudana khichidi is a challenge because it gets mushy and sticky. Here I will show some tips which help to get a fluffy and non sticky khichidi.
Ingredients
1 cup of Sabudana/Tapioca/Saggu biyyam/Sago
half of a small onion
1 small potato
about 2 tbsp of green peas
a handful of cilantro
2-3 tbsp of peanuts
Himalayan pink salt for your taste
For Tempering
2 tbsp of oil
1 tsp each of chana dal and urad dal
1/2 tsp each of mustard seeds and cumin seeds
3-4 green chilies
a pinch of hing/asafoetida and curry leaves
1 cup of Sabudana/Tapioca/Saggu biyyam/Sago
half of a small onion
1 small potato
about 2 tbsp of green peas
a handful of cilantro
2-3 tbsp of peanuts
Himalayan pink salt for your taste
For Tempering
2 tbsp of oil
1 tsp each of chana dal and urad dal
1/2 tsp each of mustard seeds and cumin seeds
3-4 green chilies
a pinch of hing/asafoetida and curry leaves
Preparation
Wash sabudana for a couple of times and soak them with fresh water for 30-40 minutes. Then drain out the water and let sabudana soak in the remaining moisture for 4-5 hours. Cover it with a lid.
After 4-5 hours the sabudana will be soaked in the remaining moisture and becomes fluffy. Then add 2 tsp of oil to sabudana and give a gentle stir with a fork. Then it will be ready to use in the khichidi.
Cut green chili lengthwise.
Chop cilantro finely.
Slice onion lengthwise.
Cut potato into small pieces.
Wash sabudana for a couple of times and soak them with fresh water for 30-40 minutes. Then drain out the water and let sabudana soak in the remaining moisture for 4-5 hours. Cover it with a lid.
After 4-5 hours the sabudana will be soaked in the remaining moisture and becomes fluffy. Then add 2 tsp of oil to sabudana and give a gentle stir with a fork. Then it will be ready to use in the khichidi.
Cut green chili lengthwise.
Chop cilantro finely.
Slice onion lengthwise.
Cut potato into small pieces.
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Procedure
Place a thick bottom pan on medium heat. Add 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds, cumin seeds and green chili. Keep stirring. When the mustard seeds are spluttering add hing and curry leaves. Then add onion. Stir it once and add green peas and potato. Give a stir, add salt and turmeric powder. Cover them and cook on low medium for about 3-4 minutes.
After 3 minutes stir them once and add sabudana little by little while you gently stir. Add cilantro and adjust the salt. Turn off the stove. Serve Sabudana Khichidi with yogurt or any raita.
Please feel free to write your comments and suggestions below.
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Place a thick bottom pan on medium heat. Add 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds, cumin seeds and green chili. Keep stirring. When the mustard seeds are spluttering add hing and curry leaves. Then add onion. Stir it once and add green peas and potato. Give a stir, add salt and turmeric powder. Cover them and cook on low medium for about 3-4 minutes.
After 3 minutes stir them once and add sabudana little by little while you gently stir. Add cilantro and adjust the salt. Turn off the stove. Serve Sabudana Khichidi with yogurt or any raita.
Please feel free to write your comments and suggestions below.
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