Sabudana Khichdi Recipe for Vrat
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
2 people
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Calories
256 kcal
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Course
Main Course
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Cuisine
Indian
Sabudana Khichdi Recipe for Vrat
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Sabudana Khichdi is one of the popular recipes for the fast/ vrat like Navratri, Ekadashi or Shivratri in which people avoid taking any grains or cereals. Usually eaten grains like wheat, rice or millet are replaced by Sago(Sabudana), Samak( barnyard millet), Kuttu (Buckwheat), Singhara (Chestnut), etc.
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Ingredients
- ½ cup sago aka Sabudana
- 2 tablespoon peanuts
- 2 tablespoon ghee desi variety
- 1 medium potato
- 1 medium tomato
- 1 small green chili
- 1 teaspoon cumin aka jeera
- 1 teaspoon black pepper optional
- sendha namak as per taste
- 1.5 teaspoon lemon juice
Instructions
- Gather all the ingredients. Chop Potatoes in thin slices.
- Soak Sabudana for at least half an hour. Depending upon quality of sabudana, the soaking time varies. You may check that when it gets soft on pressing by finger. Once its soft, you may use it. For some quality, it might need to be soaked overnight. If in hurry, try soaking it in warm water.
- In the meantime, you may fry peanuts in desi ghee in Kadai and after roasting for one min, cool it off and grind to a coarse mixture.
- In same Kadai, fry potatoes. It takes around 5 -10 min and depends on quantity of ghee. I have taken around 1 tablespoon desi ghee and fried on low flame. Before taking out, make the flame full so that potatoes dont absorb ghee.
- In the same Kadai, add Jeera, Tomatoes and green chilies, coriander leaves. I always add little salt with tomatoes. This helps in quick cooking without sticking to the pan. Once tomatoes leave ghee, add Black pepper and lemon juice.
- While tomatoes are to be done, you may check sabudana for being soft. If it easily is crushed by finger and thumb, sieve it and squeeze it. Add peanut powder to it. Mix well.
- Add this fried potatoes and sabudana peanut mix to the tomatoes sauteed. Mix well and if need be, add little water and more salt. The water helps sabudana become soft and it absorbs all the moisture from the mixture.
- The simple yet delicious Sabudana khichdi is ready!! Enjoy with Curd!
Notes
- Soaking sabudana is a crucial step. When we soak it for few hours/ overnight, it helps to make a non-soggy Khichdi. If you are a fan of crispy Sabudana Khichdi, you must soak it for at least 30 min. Depending upon the variety, it might take more soaking time.
- I have seen soaking in warm water helps it double up sooner. Do make a check of pressing it and if its soft and mushy, go ahead or else soak it for longer.
- Don't add too much water or else the khichdi would be soggy. Add little more than the quantity of Sabudana.
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