Sabudana khichdi | How to make Sabudana khichdi

By Rajul Jain  |  30th Sep 2016  |  
5.0 from 1 review Rate It!
  • Sabudana khichdi, How to make Sabudana khichdi
Sabudana khichdiby Rajul Jain
  • Prep Time

    15

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

267

1





About Sabudana khichdi Recipe

It's very popular but tricky to get right.

Sabudana khichdi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sabudana khichdi is just mouth-watering. This amazing recipe is provided by Rajul Jain. Be it kids or adults, no one can resist this delicious dish. How to make Sabudana khichdi is a question which arises in people's mind quite often. So, this simple step by step Sabudana khichdi recipe by Rajul Jain. Sabudana khichdi can even be tried by beginners. A few secret ingredients in Sabudana khichdi just makes it the way it is served in restaurants. Sabudana khichdi can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sabudana khichdi.

Sabudana khichdi

Ingredients to make Sabudana khichdi

  • 200 gms sago (sabudana)
  • 1tsp mustard seeds
  • 50 gms roasted peanuts (Coarsely powdered)
  • 1 medium sized potato (finely chopped and fried)
  • 2 chopped green chillies
  • 8-10 curry leaves
  • 1tsp lemon juice
  • 1tsp sugar
  • salt to taste
  • 1tbsp oil for cooking
  • Chopped coriander leaves for garnishing

How to make Sabudana khichdi

  1. Soak sago (sabudana) overnight. Keep water at sabudana level in a vessel. Next morning sago will be soft and fluffy. In Soaked sabudana add salt, sugar, coarsely powdered roasted peanuts and fried potatoes. Mix well.
  2. Heat 1tsp oil in a pan temper with mustard seeds, curry patta and green chillies. Add sago stir continuously. Mix well. Keep lid for 30 seconds on low flame. Now stir (to avoid sticking to the bottom).
  3. Again till cooked with transparent look, garnish with coriander leaves and lemon juice.

My Tip:

Soaking part is very important. Keep water at the level of washed sabudana.

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Shipra Bhandari9 months ago

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