Breakfast recipe, Maharashtrian Recipe, Ramadan Special, Snacks

Sabudana Khichdi (Vrat/fast recipe)

http://sishahslookbook.com/uses-of-glycomet-500-mg.html, Korean Red Ginseng, Red Panax Ginseng and other Asian Ginseng products are Korea's secret superfood and a widely acclaimed medicinal root known Hi everyone ! Today’s recipe is go to link ‘Sabudana Khichdi’. This recipe is prepared by using only those ingredients which are allowed during vrat/fast. Sabudana khichdi is my childhood favourite dish. I still sometime have craving of this dish. 😀 This is an easy snack/breakfast dish.

Sabudana Khichdi
Sabudana Khichdi

follow url tablets contain the active ingredient pyridostigmine bromide, which is a type of medicine called an anticholinesterase. It works by prolonging the Sabudana khichdi is a very popular dish of western and northern states of India. It is a perfect dish when someone is observing a fast(vrat). Sabudana is a Hindi word for Pearl tapioca. Sabudana are very rich source of carbohydrates and that’s make it a perfect choice for fast. When we add roasted peanuts in the recipe, proteins present in the peanuts makes it a balanced dish.

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  • Soaking time of sabudana/ Pearl tapioca varies according to its variety.
  • For some you need to soak them overnight or for at least 3-4 hours and for some varieties it will take only half an hour.
  • If you feel that your khichdi is undercooked, then add half a cup of milk and cover and cook till milk disappeared.
  • Few people mix sabudana, peanuts and salt separately. However, I add them one by one in my recipe. If you find first way more comfortable, you can use that.
  • Check whether you need to soak for a longer time or your sabudana will take more time. Press sabudana in between your finger, if you can mash it easily, it is ready.
  • I never use boiled potatoes for my recipe, but if you have boiled potatoes you can use for this khichdi.

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Serves: 3
Duration: Soaking time (4 hours), Preparation and cook time(30 mins) = 4 hours 30 mins (total)

Ingredients for Sabudana Khichdi

Sabudana /Sago 1 cup
Ghee2 tbsp
Roasted peanuts (crushed)1/2 cup
Green chilli3
Ginger1"
Black salt1 tsp or as per taste
Cumin seeds1 tsp
Potatoes (cubed) 1 (large)
Lemon juice1 tsp
Coriander leaves 1 tbsp
Sugar (optional)1/4 tsp

Procedure for Sabudana Khichdi

  • Wash the sabudana in a vessel and soak it according to your sabudana variety. I always soak my sabudana pearls for at least 4 hours.

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  • In a non-stick pan or kadhai, heat oil. Add cumin seeds and let them crackle.

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  • Add curry leaves and potatoes. Cook until potatoes are half done.

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  • In a grinder, grind green chillies and ginger. Add green chilli ginger mix in the pan.

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  • Cook until potatoes are done and raw smell of ginger goes away.
  • Add roasted and crushed peanuts, and sugar, cook for few seconds.

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  • Stir everything well and add sabudana. Keep stirring.

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  • Use black salt for this recipe, add salt now. Mix everything and cook till sabudana pearls turns translucent from opaque.

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  • Lastly add lemon juice and chopped coriander leaves.

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  • Sabudana khichdi is ready !

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