Sabudana Khichdi Recipe | How to prepare Sabudana Khichdi | Sabudana Khichdi for fast with detailed photos.
Sabudana Khichdi or sago khichdi is famous Indian vrat/upwas food made during the Hindu fasting days like Ekadashi, Mahashivrati, Navratri, or Shravan Somwar.
This Maharashtrian Style Sabudana khichdi recipe is made with sago/sabudana, roasted peanut powder, potatoes, and ghee.
Sabudana khichdi is mainly during the vrat because the combination of Sabudana, peanut, and potato gives you a high amount of energy to our body during fasting/upwas.
This delicious dish can be served for a breakfast and is gluten-free too.
For more fast/vrat recipes, you can check- Rajgira Sheera, Rajgira Puri, Sabudana Vada, Aloo Halwa, Dates Milkshake, Jeera Aloo
Ingredients
1 cup sabudana (sago)
½ cup peanuts
1 big peeled and chopped potato
3 finely chopped green chillies
2 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1 teaspoon lemon juice
½ teaspoon sugar
3-4 teaspoon chopped coriander
Salt to taste
How to soak the Sabudana
1. Take a cup of sabudana and add 2 cups of water to it.
2. Wash and drain all the water from sabudana.
3. Add ½ cup water in it and soak the sabudana overnight or for at least 3-4 hours.
4. After soaking overnight, sabudana looks fluffy and soft.
How to make Peanut Powder
1. Heat the kadhai and add ½ cup peanuts to it.
2. Stir and roast the peanut on a medium flame until it looks slightly brown.
3. Switch off the flame and let the peanut cool down. Then remove their skin.
4. Add the peanuts to the grinding jar.
5. Grind them and make a coarse powder.
How to make Sabudana Khichdi
1. Heat the Kadhai with 2 tablespoons ghee and add 1 teaspoon cumin seeds. Sauté the cumin until it crackles.
2. Add 3 finely chopped green chillies and sauté for a minute. You can add chillies as per your preference.
3. Further, add 1 chopped potato and stir very well.
4. Lower the flame and cover the pan with a lid. Cook the potato for 2-3 minutes until it gets soft.
5. Cook the potato very well. It should be cut easily with a spoon.
6. Now add soaked sabudana and peanut powder.
7. Mix everything very well.
8. Add salt as per your taste.
9. Cover and cook the sabudana on low to medium flame until soft and translucent.
10. Further, add 1 teaspoon lemon juice and mix well.
11. Also, add ½ teaspoon sugar. Lemon and sugar give a little tangy taste to the sabudana khichdi.
12. Lastly, add 3-4 teaspoon chopped coriander and stir.
13. Sabudana khichdi is ready to serve. Serve hot with curd.
Suggestion
1. You can garnish the sabudana khichdi with grated coconut.
2. Serve sabudana khichdi with curd.
3. You can use oil instead of ghee.
4. Also, you can use boiled potato instead of raw potato in this sabudana khichdi recipe.
Recipe Card for Sabudana Khichdi
Sabudana Khichadi Recipe
Sabudana Khichdi or sago khichadi is famous Indian vrat/upwas food made during the Hindu fasting days like Ekadashi, Mahashivrati, etc.
Ingredients
- 1 cup sabudana (sago)
- ½ cup peanuts
- 1 big peeled and chopped potato
- 3 finely chopped green chillies
- 2 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon lemon juice
- ½ teaspoon sugar
- 3-4 teaspoon chopped coriander
- Salt to taste
Instructions
How to soak the Sabudana
1. Take a cup of sabudana and add 2 cups of water to it.
2. Wash and drain all the water from sabudana.
3. Add ½ cup water in it and soak the sabudana overnight or for at least 3-4 hours.
4. After soaking overnight, sabudana looks fluffy and soft.
How to make Peanut Powder
1. Heat the kadhai and add ½ cup peanuts to it.
2. Stir and roast the peanut on a medium flame until it looks slightly brown.
3. Switch off the flame and let the peanut cool down. Then remove their skin.
4. Add the peanuts to the grinding jar.
5. Grind them and make a coarse powder.
How to make Sabudana Khichdi
1. Heat the Kadai with 2 tablespoons ghee and add 1 teaspoon cumin seeds. Sauté the cumin until it crackles.
2. Add 3 finely chopped green chillies and sauté for a minute. You can add chillies as per your preference.
3. Further, add 1 chopped potato and stir very well.
4. Lower the flame and cover the pan with a lid. Cook the potato for 2-3 minutes until it gets soft.
5. Cook the potato very well. It should be cut easily with a spoon.
6. Now add soaked sabudana and peanut powder.
7. Mix everything very well.
8. Add salt as per your taste.
9. Cover and cook the sabudana on low to medium flame until soft and translucent.
10. Further, add 1 teaspoon lemon juice and mix well.
11. Also, add ½ teaspoon sugar. Lemon and sugar give a little tangy taste to the sabudana khichadi.
12. Lastly, add 3-4 teaspoon chopped coriander and stir.
13. Sabudana khichdi is ready to serve. Serve hot with curd.
Nutrition Information
Yield
3Serving Size
1 plateAmount Per Serving Calories 460Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 22mgSodium 303mgCarbohydrates 64gFiber 4gSugar 4gProtein 8g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.