Sabudana khichdi (tapioca khichdi), apart from Sabudana wada or say Sabudana thalipeeth, is a famous fasting dish in Maharashtra. This dish, preferably made using homemade ghee and roasted crushed peanuts tastes absolutely delicious.
There are lots of variations in it’s preparation process, depending upon different regions and communities. I had a Punjabi friend whose mom used turmeric powder and potatoes in the Sabudana Khichdi. Again in a certain function, we were served this khichdi with lemon juice squeezed over it. Some communities even add fresh grated coconut in it’s preparation. I am sure there might be many more variations which we might be not aware of!
The use of curry leaves is optional as some communities do not consume it while fasting. Again sugar can be either avoided or used in a lesser proportion than mentioned below, if it’s consumption has to be avoided due to medical conditions. But, actually these two ingredients do impart a delicious flavour to this dish! Hence, if possible try using little stevia if avoiding sugar, though the taste might not be exactly the same!
For more breakfast recipes do take a look at the following dishes too…..
Here I am presenting the recipe loved by my family and taught to me by my mom…..
Prep Time : 5 min
Cooking Time : 15 min
Serves : 4-5
Cup Used : 200 ml
- 3 cup Sabudana (Tapioca)…… unsoaked
- 1 1/2 cup Crushed roasted peanuts
- 3 Potatoes (boiled and cubed)
For the tempering :
- 6 tbs Homemade ghee (clarified butter)
- 2 1/2 tsp Cumin seeds
- 1 sprig Curry leaves
- 6 Green chillies (slit lengthwise / chopped) ……to be adjusted as per preference
- 6 tsp Sugar ……to be adjusted as per preference
- Salt to taste
- To begin making the sabudana khichdi, first sieve the sabudana well to remove any tiny bits of sabudana. This will help preventing the khichdi from becoming sticky after cooking.
- Wash the sabudana thoroughly and soak in sufficient water for about 3 hours. The water level for soaking should be upto the level of the sabudana.
- After about an hour or so shuffle the sabudana so that all sabudana gets properly soaked and not just that the bottom layer is properly soaked.
- After 3 hrs, if you find that the sabudana aren’t soft enough, just sprinkle some water over it and shuffle it again and keep aside. Repeat this if necessary.
- In case you are planning to prepare the khichdi early morning, then the soaked sabudana can be refrigerated overnight.
- After soaking the sabudana will almost double in quantity, if the sabudana used is of good quality.
- In a pan, heat the ghee and add the cumin seeds. When they splutter add the rest of the tempering ingredients.
- Add the chopped boiled potatoes and saute for a while
- Now add the soaked sabudana, sugar and salt to taste. Mix well and cook covered with a lid on low flame for a few minutes stirring occasionally.
- Uncover and add the crushed roasted peanuts when the sabudana are half cooked and mix well. Check seasoning and sweetness.
- Add more ghee if desired. To reduce the use of ghee at this stage, sprinkle some milk over the khichdi and stir.
- Cover and cook again till the sabudana are cooked and soft.
- Serve this delicious Sabudana Khichdi for breakfast or for fasting with a squeeze of lemon if desired, alongwith some fresh sweetened curds and hot Masala Chai (Indian Spice Tea) by the side