Sabudana khichdi is a light snack which can be enjoyed for breakfast, lunch or even for dinner. Sabudana khichdi is especially made on festivals such as Mahashivatri, Ekadashi, Janmaastami and during Navratri.
Sabudana 2 cups
Boiled potato 2 medium
Roasted groundnuts 1/2 cup
Jeera 1/2 tsp
Pepper powder 1/4 tsp
Desi ghee 2 to 3 tsp
Green chillies 2
Curry leaves 8 to 10
Lime juice 2 tsp
Sendha namak (rock salt) according to taste
Coriander leaves for garnishing
- Wash sabudana until water runs clear.
- Soak sabudana for 4 to 5 hours in water enough to just to cover it (remove excess water)
- After 4 or 5 hours, sabudana will becomes fluffy. If there is any excess water drain it. This is important to avoid stickiness.
- Cut boiled potato in small cubes, chop green chillies finely and grind groundnuts coarsely.
- Preferably use a non stick pan to make khichdi, because sabudana sticks very easily.
- Heat ghee in a pan and add jeera.
- When jeera sizzles, add curry leaves and green chillies, stir it for a few seconds.
- Now add sabudana, potato cubes, coarsely grounded groundnuts, sendha namak and pepper powder, mix properly and let it cook on medium flame untill sabudana becomes translucent (it takes 5 to 7 minutes).
- Switch off the flame, add lemon juice and some coriander leaves, mix properly.
- Dish out and garnish with coriander leaves.
- Serve hot sabudana khichdi with dahi and home made potato chips.