Sabudana Khichdi Fasting Vrat Recipe, How To Make Sabudana Khichdi For Fasting Vrat
Sabudana khichadi is an Indian dish made from soaked sabudana. It is typically prepared in parts of Western India prepared with potatoes, peanuts and usually had during hindu fasting days like navratri, ekadashi, mahashivratri. In this post, you will get to make the best non-sticky sabudana khichdi.
when you make the sabudana khichdi, you have to adjust the soaking time as per the type of sabudhana for some 2 to 3 hours, for some overnight and for some you don’t even need to soak them in water. Just cover the pearls with water for some time and you are done. So do soak the sabudana accordingly.
Here I have soaked Sabudana overnight however you can feel free to adapt the time as per the sabudana quality you have
The khichdi is loaded with carbohydrates and proteins coming only from peanuts. Follow the below steps and little experience is needed to make it non sticky.
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Course: Snacks
Cuisine: Indian
Servings: 3
Ingredients For Sabudana Khichdi:
- 1 cup sabudana (or tapioca pearls) 250 gms
- 2 medium sized potatoes
- ½ cup roasted peanuts
- 8 to 10 curry leaves
- 1 teaspoon grated ginger
- 1 green chili chopped
- 1 teaspoon cumin
- ¼ cup grated fresh coconut (optional)
- ½ to 1 teaspoon sugar or as required
- ½ to 1 teaspoon lemon juice or as required (optional)
- 3 tablespoon peanut oil or ghee
- rock salt (sendha namak) as required
Preparation for Sabudana Khichdi:
- Rinse the sabudana in a colander under running water very well until you feel that all starch is rinsed and washed away.
- Transfer the washed and drained sabudana in a bowl and soak in water above its level
- Cover the bowl and leave the sabudana for 3 to 4 hours or overnight depending on the quality of sabudana.
- Check the soaked sabudana they should mash easily in hand if its still hard keep in water for some more time.
- Drain all the water from sabudana very well. Excess moisture or water can make the khichdi mushy, sticky, lumpy and pasty.
- You can choose, as per your choice you can either boil, steam or fry potato before adding to sabudana khichdi.
- Also keep in mind not to overcook sabudana, as then they can become dry and dense.
How to make Sabudana kichadi, fasting vrat recipe:
- Keep aside the soaked sabudana
- Boil the potatoes and when warm peel and chop them.
- In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
- Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
- Heat peanut oil or ghee, fry the cumin till they crackle and turn brown
- Now add the curry leaves and green chillies, fry for a few seconds and then add the grated ginger both curry leaves and ginger are optional and can be skipped.
- Saute for a couple of seconds till the raw smell of the ginger goes away.
- Now add chopped boiled potato and saute for a minute.
- Add the sabudana mix keep on stirring often on a low flame for approximately 4 to 6 minutes.
- When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
- Make sure not to overcook as they might become lumpy and hard.
- Switch off the flame and add lemon juice and chopped coriander leaves and mix well.
- While serving garnish sago khichdi with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.
- Serve hot sabudana khichdi with roasted papad.