Thursday, 25 December 2014

Sabudana Khichdi

As much as the health experts say to control eating the 5 white things in kitchen - Sugar, Sabudana, Rice, Salt and Maida - we can't keep ourselves away from any of it ;) Rice is one ingredient that we don't make too often as compared to rotis, but both of us love Sabudana. So, this recipe is a fixed once-a-week breakfast menu on our list. Hubby loves it so much, that whenever (i really mean, whenever) i ask what should i make for breakfast, Sabudana Khichdi is his reply! :)

Well, it tastes best when served warm and is a hassle-free recipe, if you have your things ready, especially the peanut powder. We Maharashtrians normally stock the "Danyacha kut" (Roasted Peanut powder) as we call it, and use it in various curries, sabzis or even chutneys. Danyacha kut is basically a coarse powder of peanuts which are dry roasted and skin removed.

The recipe varies from place to place. Some people add crushed roasted peanuts instead of powder, some add red chilli powder instead of green chillies, some add onions instead of potatoes or both, some don't add sugar but only salt. I make it in different ways each time, just to give a different taste. But this one is the way my mom used to make it and it absolutely tastes delicious!!

The key to make a good khichdi is to soak the sabudana in proper quantity of water. It shouldn't be a lot, as we soak our sprouts in, niether too less that the sabudana doesn't remains raw. Also, we normally leave it to soak overnight, so a minimum of 7-8 hours of soak is good.


Sabudana - 3/4 cup
Green chillies - 2 (chopped finely)
Boiled potato - 1 (chopped)
Salt - to taste
Sugar - 1/2 tsp (optional)
Peanut powder (Danyacha kut) - Just enough to marinate the sabudana well, so add little by little and see how much is required
Oil - 2 tbsp + ghee 1 tbsp (This is the way to get a great taste out of the khichdi, you can make it in only oil or only ghee, but we prefer mixing both)
Cumin seeds - 1 tsp
Red chilli powder - 1/2 tsp (i added green chilli and red chilli powder both, as we like it little spicy)
Turmeric powder - 1/4 tsp (optional)
Lime juice - on top (optional but gives a nice tangy taste)
Corriander leaves - to garnish (optional)


Wash the sabudana well in cold water 2-3 times and then soak it in water overnight. The water level should be just a little above the sabudana.

Heat oil + ghee in a pan, and add cumin seeds. Once they crackle, add the green chillies and then boiled potato and fry till the potatoes are little golden brown.

Now, marinate the sabudana well with peanut powder, sugar, salt, red chilli powder, and turmeric powder. Add peanut powder little by little, just enough to coat the sabudanas well.

Now add this to the pan and fry well till the sabudana gets cooked. It should take about 4-5 minutes. Make sure to keep stirring, so it doesn't get sticky or stick to the pan.

I normally cook uncovered, that way it doesn't become sticky. 
You will know when it's cooked when it starts changing colour. Also taste for salt and add more if required.

Serve hot and garnish with corriander leaves if you want and put some lemon juice on top.

Isn't it absolutely tempting?

Happy Cooking!!! :)


  1. Hi Gauri, Merry Christmas and Happy New Year to you.
    Interesting recipe, something new to me but it look very inviting. :))

    Have a nice day, regards.

    1. Hey Amelia, wish you Happy Holidays too :))Glad you liked it! Sending love...


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