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Sabudana Khichdi | Sabudani Khees | Fasting Recipes

Sabudana Khichdi

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…


Sabudana Khichdi | Sabudani Khees | Fasting Recipes
 
Prep time
Cook time
Total time
 
Delicious with crunchy peanuts, perfect for fasting sabudana khichdi
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 2-3 people
Ingredients
  • 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
Method
  1. Take sabudana/sabudana/sabbakki/seeme akki in a bowl
  2. Wash 2-3 times and soak in water for 4-6 hours
  3. To make sabudana, drain water and set aside
  4. Dry roast groundnuts/peanuts till skin turns golden and crisp
  5. Lightly peel the groundnuts/peanuts and pound them coarsely in a mortar-pestle or mixie. Keep aside
  6. In a pan, heat oil add jeera, mustard and hing/asafoetida
  7. Add chopped green chillies and saute
  8. Tip in diced potatoes and saute till they turn soft and golden
  9. Sprinkle salt and turmeric to drained sabudana
  10. Add sabudana to cooked potato mixture
  11. Mix well till all masala coats sabudana
  12. Next add pounded groundnuts/peanuts and mix well
  13. Squeeze lime/lemon juice and mix well
  14. Add chopped coriander leaves and mix well
  15. Serve hot with a bowl of yogurt
Notes
Ensure sabudana is soaked enough and the pearls are soft to the touch

Use small or big sabudana. Here I have used small

Potatoes can be skipped if you want
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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
 

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