Introduction
Sabudana Khichdi is a beloved Indian dish enjoyed during fasting and regular meals alike. Made with tapioca pearls (sabudana), peanuts, and mild spices, this gluten-free delicacy is light, healthy, and packed with flavor. Whether you’re observing a religious fast or craving a wholesome breakfast, this easy sabudana khichdi recipe will help you master the dish with simple step-by-step instructions.
Ingredients for Sabudana Khichdi
For 2 servings, you’ll need:
- 1 cup sabudana (tapioca pearls)
- ½ cup roasted peanuts (coarsely ground)
- 2 medium potatoes (boiled, peeled, and diced)
- 1-2 green chilies (finely chopped)
- 1 teaspoon cumin seeds
- 2 tablespoons ghee or oil
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon fresh coriander leaves (chopped)
Step-by-Step Instructions
Soaking the Sabudana
Proper soaking is key to non-sticky sabudana khichdi:
- Rinse 1 cup sabudana under running water 2-3 times to remove excess starch.
- Soak in just enough water to cover the pearls for 5-6 hours or overnight.
- Drain excess water and check if sabudana is soft and pressable.
Prepare the Peanuts
- Roast the peanuts on medium heat until aromatic and lightly golden.
- Cool and grind them coarsely using a mortar-pestle or blender.
Cooking the Khichdi
- Heat 2 tablespoons ghee or oil in a pan.
- Add 1 teaspoon cumin seeds and let them splutter.
- Add green chilies and sauté for a few seconds.
- Stir in diced boiled potatoes and cook for 2 minutes.
Combining Sabudana and Peanuts
- Add the soaked sabudana to the pan.
- Mix in the coarsely ground peanuts and salt to taste.
- Stir gently on medium heat for 5-7 minutes until sabudana turns translucent.
Final Touch
- Squeeze lemon juice over the khichdi and mix.
- Garnish with fresh coriander leaves.
- Serve hot with yogurt or a side of pickles.
Recipe Summary
Steps to Prepare Sabudana Khichdi:
- Rinse and soak sabudana overnight.
- Roast and grind peanuts.
- Cook cumin seeds, chilies, and potatoes.
- Add sabudana, peanuts, and salt.
- Garnish with lemon and coriander.
Pro Tips for Perfect Sabudana Khichdi
- Avoid over-soaking sabudana, which leads to stickiness.
- Use minimal water while soaking.
- Stir gently to prevent breaking the pearls.
- Always cook on medium flame for even heating.
Common FAQs
1. Why does my sabudana khichdi turn sticky?
Sabudana becomes sticky if soaked in excess water or stirred too vigorously. Proper rinsing and soaking are essential.
2. Can I make sabudana khichdi without peanuts?
Yes, you can skip peanuts or substitute them with cashews for a nutty flavor.
3. Is sabudana khichdi healthy?
Absolutely! It’s a gluten-free dish rich in carbohydrates, making it ideal for a quick energy boost. Pair it with yogurt for added protein.
4. What can I serve with sabudana khichdi?
Sabudana khichdi pairs well with plain yogurt, pickles, or a hot cup of tea.
5. How can I store leftover khichdi?
Store it in an airtight container in the refrigerator for up to 24 hours. Reheat on low flame with a splash of water before serving.
Nutritional Information (Per Serving)
- Calories: 300
- Protein: 5g
- Carbs: 50g
- Fat: 12g
- Fiber: 2g
Sabudana khichdi recipe is not just a fasting recipe but a wholesome meal loved for its simplicity and nutritional benefits. With this foolproof guide, you can now prepare non-sticky, delicious sabudana khichdi effortlessly. Try it today and make your meals healthier and tastier!
