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Sabudana khichidi, a fasting food and popular breakfast food, purely because of its simplicity and flavor. This khichidi is prepared from sago which is tapioca starch white granules /sabudana/saggubiyyam/saboonari/javarisi available in three sizes - small, medium and large .It is very light and easy to digest, and is said to be good for diabetic patients.
Preparation: 20 mts, standing time to soften sago - overnight
Serves 3-4 persons
Cuisine: Maharastrian
Shelflife: Best fresh
Serves 3-4 persons
Cuisine: Maharastrian
Shelflife: Best fresh
Ingredients:-
Sabudana/ Indian pearl sago - 1 cup soaked over night in water
Potatoes - 2 boiled and cubed
Green chillies - 2 finely chopped
Roasted peanuts - 1 /2 cup ground coarsely
Jeera (cumin seeds) - 2 tsp
Ghee / oil - 1 tbsp
Sugar - 1/2 tsp
Salt to Taste
Potatoes - 2 boiled and cubed
Green chillies - 2 finely chopped
Roasted peanuts - 1 /2 cup ground coarsely
Jeera (cumin seeds) - 2 tsp
Ghee / oil - 1 tbsp
Sugar - 1/2 tsp
Salt to Taste
Method:
Soak the Sabudana overnight. The sabudana should be soaked in such a way that just a layer of water remains on top of it. Don’t put EXCESS WATER. After around 2-3 hours all the water should get soaked in and the sabudana should be moist yet dry to touch. You want the sabudana to soak in all the water that you put in.... so just keep adding or sprinkling water into it in between, to make it more soft.
Now once the sabudana in ready.... put in the roasted peanuts into the dana and mix it well. Keep aside.
Now in a big pan, take some ghee/ oil. Add in the cumin seeds, green chillies and toss it well in the oil. Now add in the chopped potatoes and fry them... till it becomes light brown in colour. Next come the sabudana , add it to the kadai and mix well. Add the salt and sugar and cook it for 10 minutes. You can see the sabudana turns a bit transparent from it natural white colour. Now that the sign which say that the sabudana is cooked well. Mix well in medium flame till it becomes a khichidi of nice and transparent balls.
Note:- Don’t ever cover the vessel during the cooking process since you might end up with a rubbery thick mass of khichdi.
If you are preparing this for Navaratri fasting then you can use rock salt or sendha namak.
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yours have turned out perfect.