Sabudana khichdi is a staple in Maharashtra and North Karnataka. It is mostly made during fasting days for vrats or ekadashi. Sabudana khichdi is very simple to prepare, soaking sabudana is the most important step. Sago or sabudana or seeme akki as it is called in Kannada is a product of tapioca starch obtained from cassava root.
Sabudana khichdi is a simple and humble dish. It has soft yet crisp golden roasted potatoes, crunchy roasted groundnuts/peanuts. The hint of lemon takes the khichdi’s taste to another level! A plate of sabudana khichdi served with cool yogurt is ideal even for breakfast or just as an evening snack.
Sabudana soak water as they sit and plump up. Once they are firm to the touch yet soft then they are soaked perfectly. I have shared sabudana recipes like sabudana payasa, sabudana tikki. Do try more fasting/vrat recipes from FOI…
- ¾ Cup sabudana/sabbakki/seeme akki
- ¼ Cup groundnuts/peanuts
- 2 Tbsp oil
- ½ Tsp jeera
- ½ Tsp mustard
- A pinch of hing/asafoetida
- 2 finely chopped green chillies
- 1 diced small potatoes
- Salt to taste (rock salt/sendha namak for vrat)
- ¼ Tsp turmeric
- Juice from ½ lime/lemon
- Chopped coriander to garnish
- Take sabudana/sabudana/sabbakki/seeme akki in a bowl
- Wash 2-3 times and soak in water for 4-6 hours
- To make sabudana, drain water and set aside
- Dry roast groundnuts/peanuts till skin turns golden and crisp
- Lightly peel the groundnuts/peanuts and pound them coarsely in a mortar-pestle or mixie. Keep aside
- In a pan, heat oil add jeera, mustard and hing/asafoetida
- Add chopped green chillies and saute
- Tip in diced potatoes and saute till they turn soft and golden
- Sprinkle salt and turmeric to drained sabudana
- Add sabudana to cooked potato mixture
- Mix well till all masala coats sabudana
- Next add pounded groundnuts/peanuts and mix well
- Squeeze lime/lemon juice and mix well
- Add chopped coriander leaves and mix well
- Serve hot with a bowl of yogurt
Use small or big sabudana. Here I have used small
Potatoes can be skipped if you want
Sabudana Khichdi Stepwise:
Take sabudana/sabudana/sabbakki/seeme akki in a bowl
Wash 2-3 times and soak in water for 4-6 hours
To make sabudana, drain water and set aside
Dry roast groundnuts/peanuts till skin turns golden and crisp
Lightly peel the groundnuts/peanuts and pound them coarsely in a mortar-pestle or mixie. Keep aside
In a pan, heat oil add jeera, mustard and hing/asafoetida
Add chopped green chillies and saute
Tip in diced potatoes and saute till they turn soft and golden
Sprinkle salt and turmeric to drained sabudana
Add sabudana to cooked potato mixture
Mix well till all masala coats sabudana
Next add pounded groundnuts/peanuts and mix well
Squeeze lime/lemon juice and mix well
Add chopped coriander leaves and mix well
Serve hot with a bowl of yogurt
