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Sabudana Khichdi Recipe: How To Make Sago Khichdi

Posted By: Sowmya Subramanian
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Sabudana khichdi is a popular Maharashtrian meal that is prepared commonly in every household. The khichdi is prepared by cooking the soaked sabudana with potatoes, peanuts and other spices. The vrat-wale sabudana khichdi is normally partaken during an upvas or a fast.

The spices added in the potatoes along with the tangy effect of the lemon juice and sweetness of the powdered sugar will make your mouth water and leave you asking for more. The sabudana is chewy and is contrasting to the crunchiness of the roasted peanuts, making it a delicious vrat-wala meal.

The important trick in the sago khichdi is to get the texture of the sabudana right. Once that is cracked, then the recipe is a simple one. In Maharashtra, people have it for an entire day when they are fasting. It is also considered as a perfect breakfast meal.

If you are keen on trying this recipe at home, read the step-by-step procedure along with images. Also, have a look at the sabudana khichdi video recipe.

SABUDANA KHICHDI RECIPE VIDEO

SABUDANA KHICHDI RECIPE | HOW TO MAKE SAGO KHICHDI | VRAT-WALA SABUDANA KHICHDI RECIPE
Sabudana Khichdi Recipe | How To Make Sago Khichdi | Vrat-wala Sabudana Khichdi Recipe
Prep Time
8 Hours
Cook Time
20M
Total Time
9 Hours

Recipe By: Meena Bhandari

Recipe Type: Main Course

Serves: 2-3

Ingredients
  • Sabudana - 1 cup

    Water - 1 cup + for rinsing

    Oil - 1 tbsp

    Jeera (cumin seeds) - 1 tsp

    Green chillies (cut) - 2 tsp

    Curry leaves - 6-10

    Boiled potatoes (peeled and cut into cubes) - 2

    Roasted peanuts (crushed coarsely) - ¾th cup

    Powdered sugar - 3 tsp

    Lemon juice - 1 lemon

    Salt to taste

    Coriander leaves (chopped) - for garnishing

    Roasted peanuts - for garnishing

Red Rice Kanda Poha
How to Prepare
  • 1. Take sabudana in a sieve and rinse it thoroughly until the starch is removed.

    2. Transfer it to a bowl and add a cup of water to soak the sabudana.

    3. Let it soak for 6-8 hours and remove the excess water, if any.

    4. Take a piece and press it with your fingers. If the sabudana gets smashed easily, then it is done.

    5. Then, add powdered sugar, and roasted and crushed peanuts.

    6. Further, squeeze the lemon on it and mix well.

    7. Add oil in a heated pan.

    8. Add jeera and the boiled potato cubes in it and stir fry for 2 minutes.

    9. Add the green chillies and the curry leaves and sauté for about 2 minutes.

    10. Add the sabudana mixture to the potatoes and stir well.

    11. Add salt and mix well.

    12. Cover it with a lid and allow it to cook for 7-8 minutes.

    13. Garnish it with coriander and roasted peanuts while serving.

Instructions
  • 1. The water added to soak the sabudana must be just enough to immerse it. Too much of water will make the sabudana turn soggy and mushy.
  • 2. The most important part is to get the texture of the sabudana right, for which it has to be soaked properly.
  • 3. You can add rock salt (sendha namak) in case you are preparing this for a vrat.
Nutritional Information
  • Serving Size - 1 bowl
  • Calories - 486 cal
  • Fat - 20 g
  • Protein - 8 g
  • Carbohydrates - 71 g
  • Sugar - 5 g
  • Fibre - 5 g

STEP BY STEP - HOW TO MAKE SABUDANA KHICHDI

1. Take sabudana in a sieve and rinse it thoroughly until the starch is removed.

2. Transfer it to a bowl and add a cup of water to soak the sabudana.

3. Let it soak for 6-8 hours and remove the excess water, if any.

4. Take a piece and press it with your fingers. If the sabudana gets smashed easily, then it is done.

5. Then, add powdered sugar, and roasted and crushed peanuts.

6. Further, squeeze the lemon on it and mix well.

7. Add oil in a heated pan.

8. Add jeera and the boiled potato cubes in it and stir fry for 2 minutes.

9. Add the green chillies and the curry leaves and sauté for about 2 minutes.

10. Add the sabudana mixture to the potatoes and stir well.

11. Add salt and mix well.

12. Cover it with a lid and allow it to cook for 7-8 minutes.

13. Garnish it with coriander and roasted peanuts while serving.

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