Sabudana Khichdi is a popular Maharashtrian snack. It is made by stir frying soaked sabudana with cumin seeds, red chilies or green chilies and potato. It can be enjoyed as breakfast or as an evening tea time snack.
Sabudana Khichdi
Course: Breakfast, SnacksCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
8
minutesCooking time
10
minutesIngredients
Sabudana – 1 Cup
Potato – 1 large
Roasted peanut powder – 1/2 cup
Cumin seeds – 1/2 tsp
Red chilies (broken) – 2
Oil / Ghee – 2 tbsp
Sugar – 1/2 tsp
Salt – 1 1/4 tsp or to taste
Coriander leaves – for garnishing (optional)
Directions
- Take sabudana in a mixing bowl. Wash and drain it. Now, add some water to it (level of water should be equal to the level of sabudana in the bowl). Cover it and rest it for 3 to 4 hrs or overnight for soaking. After soaking it will get doubled.
- Once the sabudana is ready to use; combine sabudana, roasted peanut powder, sugar and 1 tsp salt.
- Wash and peel potato, chop it and rinse it. (Alternately, you may use boiled, peeled and cubed potato.)
- Heat oil or ghee in a kadai.
- Add cumin seeds and let them crackle.
- Add broken red chilies and chopped potato, stir fry till potato is done. Sprinkle remaining salt over potato and stir fry.
- Add sabudana and mix well.
- Cover it and let it cook on low flame. Stir occasionally. Once it is done, its will turn translucent. (It may take 7 to 10 min)
- Garnish with coriander leaves and serve hot.
Notes
- There are varieties of sabudana available in the market, regular sabudana should be used.
Curry leaves may also be added along with chilies.
Green chilies may be used instead of red chilies.
Scrapped coconut may also be used for garnishing.
Lemon juice can be sprinkled to suit one’s taste buds.
It can be served with sweetened yogurt.
