Sabudana Khichdi Recipe, Fasting/Vrat Khichdi Recipe

Sabudana Khichdi is especially made during fasts or vrat. Sabudana also known as sago or pearl tapioca is used to make the khichdi. A tasty gluten free recipe of soaked sabudana cooked with potato and peanuts is usually made on fasting days like Ekadashi, Shivratri or Navratri.

The most important part of this recipe is soaking the sabudana. If the sabudana is soaked properly, it will make nice khichdi. You need to adjust the soaking time as per the type of sago. For some type of sago, 2-3 hrs is fine. For some you don’t need to soak them, just add enough water to the sago pearls for some time and you are done. So soak it accordingly.

To check if sabudana is soaked properly, it should be soft and you should be easily able to press the sabudana and it would get mashed easily.

In this step by step version of sabudana khichdi, I am showing the overnight soaking method. However feel free to adapt the soaking time as per the quality of sago you have.

The khichdi is loaded with carbohydrates and the peanuts provide proteins.

There are many sabudana recipes made during fasting like sabudana vada, sabudana kheer, sabudana thalipeeth and sabudana bhel/chivda.

Step by step Sabudana Khichdi recipe:

1. Pick and rinse 1 cup of sabudana couple of times and soak it in 1 cup of water over night.
   
2. Depending upon the type of sago you can soak it overnight or for few hours. I always soak it overnight or at least for 5 hours to get the soft texture.
   
3. Roast ½ cup of peanuts in a pan or microwave till it becomes crisp. Keep it aside to cool. You can remove the skin if you want.
4. Coarsely ground the peanuts in a mortar-pestle or grinder
5. Heat 1 tbsp. oil and add 1 chopped green chili and fry for ½ a minute on medium flame. Then add chopped potatoes to it. Fry on low heat till the potato cooks. You can cover the pan with the lid to seep up the cooking.
   
6. In the meantime, mix the ground peanut, salt, red chili powder or black pepper powder (optional) and sugar (1/2 tsp) with the soaked drained sabudana. Combine them evenly and keep it aside.
   
7. Check if potatoes are cooked and once done add the sabudana mixture to the potatoes and saute till the pearls become translucent on a low heat, stirring continuously.
   
8. Drizzle very little water on the mixture and cover. Cook on low heat for just 2 minute.
9. Open the lid, mix well and drizzle with a tsp of lemon juice and garnish with chopped coriander leaves.
   
10. Serve the sabudana khichdi hot with some curd or dahi aloo.
    

There is one more method of making sabudana khichdi, i.e. in Maharashtrian style:

1. Roast ½ cup of peanuts in a pan or microwave till it becomes crisp. Keep it aside to cool. You can remove the skin if you want.
   
2. Coarsely ground the peanuts in a mortar-pestle.
   
3. Mix the ground peanut, salt and sugar (1/2 to 1 tsp) with the soaked drained sabudana. Combine them evenly and keep it aside.
   
4. Heat 2 tbsp. oil and crackle 1 tsp cumin (jeera). Add 1 chopped green chili and fry for ½ a minute on medium flame.
5. Add chopped boiled potatoes and saute for a minute or two.  
   
6. Add the sabudana mixture to the potatoes and saute till the pearls become translucent on a low heat, stirring continuously for about 2 minutes.
   
7. Drizzle with a ½ to 1 tsp of lemon juice and garnish with chopped coriander leaves.
   
8. You can also garnish it with grated coconut and serve the sabudana khichdi hot.
   

If you are looking for more fasting recipes, then do check rajgira atta paratha, dahi aloo and vrat ke chawal ki kheer.

Sabudana Khichdi recipe below:

  

Sabudana Khichdi Prep time Cook time Total  5hrs  15 min  5hr15min Sago (Sabudana) cooked with potatoes and peanuts AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: 3 INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup sabudana or sago 1 medium sized potato/aloo 1 green chili/hari mirch, chopped ½ to 1 tsp sugar ½ cup roasted peanuts, crushed or coarsely ground ½ to 1 tsp lemon juice or as required 1 tbsp. chopped coriander ¼ tsp red chili powder 1½ tbsp. oil Rock salt as required DIRECTION Soak 1 cup sabudana overnight or for at least 5 hours with 1 cup water. Heat 1 tbsp. oil and add 1 chopped green chili and fry for ½ a minute on medium flame. Then add chopped potatoes to it. Fry on low heat till the potato cooks. You can sprinkle a pinch of rock salt and cover the pan with the lid to seed up the cooking. In the meantime, mix the ground peanut, salt, red chili powder or black pepper powder (optional) and sugar (1/2 tsp) with the soaked drained sabudana. Combine them evenly and keep it aside. Check if potatoes are cooked and once done add the sabudana mixture to the potatoes and saute till the pearls become translucent on a low heat, stirring continuously. Drizzle very little water on the mixture and cover. Cook on low heat for just 2 minute. Don’t overcook as they might become lumpy and hard. Open the lid, mix well and drizzle with a tsp of lemon juice and garnish with chopped coriander leaves. TIPS You can use boiled potatoes instead of raw, to reduce the cooking time. Have the peanuts roasted and ground well before time or just before you start cooking. Mix the peanuts, salt and sugar mixture well and leave it for 5 minutes and then add it to the seasoning in the pan. SERVING SUGGESTION Serve the Sabudana Khichdi hot with curd or dahi aloo curry (which is for fast).