Sabudana Khichdi is a popular Maharashtrian snack, which is prepared for fast (vrat). It is prepared even in the states of Rajasthan, Gujarat and Madhya Pradesh. It is made by soaking sabudana (sago) made from tapioca roots. Soaked sabudana is stir fried with cumin seeds, red chillies or green chillies and potato. It can be had for breakfast or as an evening tea time snack.
Cooking time: 10 to 15 min
Measurement: 1 Cup = 180 ml
Serves: 2
Ingredients:
- Sabudana - 1 Cup
- Potato - 1 large
- Roasted peanut powder - 1/2 cup
- Cumin seeds - 1/2 tsp
- Red chillies (broken) - 2
- Oil / Ghee - 2 tbsp
- Sugar - 1/2 tsp
- Salt - 1 1/4 tsp approx
- Coriander leaves - for garnishing (optional)
Procedure:
- 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 chillies 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.
Tip:
- There are varieties of sabudana available in the market, regular sabudana should be used.
- Curry leaves may also be added along with chillies.
- Green chillies may be used instead of red chillies.
- 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 yoghurt.
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