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Sabudana Khichdi Recipe

Sabudana Khichdi
How To Make Sabudana Khichdi

About Sabudana Khichdi Recipe | Khichdi Recipe: A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dish from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan. Pair it up with a bowl full of curd.

  • Total Cook Time 25 mins
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Recipe Servings4
  • Easy

Ingredients of Sabudana Khichdi

  • 1 Cup sabudana (sago)
  • 1/2 cup peanut (shelled and coarsely pounded), roasted
  • 2 tbsp ghee
  • 1 tsp zeera (cumin seeds)
  • 3-4 Ssabut lal Mirch (whole dried red pepper)
  • 1 sprig kadhi patta (curry leaves)
  • 2 tsp sendha namak (white rock salt)
  • 1 tsp chilli powder
  • 1 tbsp hara dhania (coriander leaves)
  • 1 tsp green chillies, chopped
  • 1 tbsp lemon juice

How to Make Sabudana Khichdi

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1.
Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
2.
Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as other wise when cooked, the sabudana will stick together in lumps.
3.
Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
4.
Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
5.
Take it off the heat, add the lemon juice and mix well.
6.
Serve garnished with the hara dhania and the green chillies.

Key Ingredients: sabudana (sago), peanut (shelled and coarsely pounded), ghee, zeera (cumin seeds), Ssabut lal Mirch (whole dried red pepper), kadhi patta (curry leaves), sendha namak (white rock salt), chilli powder, hara dhania (coriander leaves), green chillies, lemon juice

Recipe Notes

Read about our best Vrat recipes for Navratri here.

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