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Sabudana Khichdi: A Sago Breakfast Recipe

Updated on June 27, 2015
Sabudana khichdi
Sabudana khichdi

Sabudana Khichdi

Sabudana Khichdi is a Western Indian favorite especially in Maharashtra and Gujarat. Often had on fasting days in Maharashtra, this is a favorite of people of all ages. While its a breakfast item mainly, it can also be eaten at mealtimes. Available on all restaurant menus in Maharashtra, you can follow this recipe and cook it at your own home. By the way, Sabudana is basically Sago.

I use small grains of tapioca sabudana (of course, it may take a trial and error method for beginners to find the best quality sabudana in the market) - I find this is better to digest and tastes just so good. In my recipe, I have fried the potatoes, but I often use 'coarsely' mashed, boiled potatoes which I love. Here, I have simply garnished it with coriander leaves, but its often garnished with freshly grated coconut and coriander leaves.

If you've never had this dish, I recommend it totally. Or if you've always wanted to, but never knew how to prepare it, follow the recipe below.

Cook Time

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: 4 people

Ingredients

  • 2 cups sabudana (sago)
  • 1 cup ground nuts
  • 1/2 tsp cumin seeds
  • 2 medium size potatoes
  • 3 green chillies
  • Salt (according to taste)
  • 3 or 4 sprigs of coriander leaves
  • 1/4 tsp sugar
  • 4 tbsp oil

Preparation

1. Soak the sabudana in water and make sure there's enough water to just cover the level of the sabudana in your container. After 2 or 3 hours, the sabudana will soak all the water.

2. Now, separate the sabudana grains from each other..

3. Dry roast the ground nuts and if your ground nuts have skins, after cooling it, put these nuts in a flat container and finger-press them slightly so that the skin will come off. Then, to separate these skins from the skinned nuts, lightly shake the container so that skin will fall off - just make sure to keep a large piece of paper underneath from where you're shaking this container so that the skins will fall onto this paper (then, of course, dispose of this). If you had gotten skinned nuts, you could of course, skip all of the above after roasting them and move to the next step, and if you got roasted skinned nuts, then you don't need to dry roast them, obviously and just look at the next step.

4. Grind these nuts into a coarse powder.

5. Now, add the coarse nuts powder to the sabudana grains and mix well.

6. Cut the potatoes into small cubes.

7. Cut each green chilli into 2 to 3 pieces.

8. Chop the coriander leaves finely.

7. Now, add the cparse nuts

Instructions for cooking

1. Heat oil in a pan, then on a slow to medium flame, add cumin seeds and when they splutter, add potatoes and fry them till they turn golden in color, and are fully cooked. Add chillies and fry for a minute.

2. Add the sabudana and ground nuts powder mix.

3. Add sugar and salt according to your taste and stir fry.

4. Cover your pan and let it cook on a slow flame, stirring occasionally.

5. Slowly the sabudana will get cooked which may take 10-12 minutes to cook. When all the sabudana grains turn transparent in color, it will confirm that its cooked - if you have followed the steps right, your sabudana should be separate grains and not sticking to each other.

6. Garnish with coriander leaves.

7. Your wonderful Sabudana Khichdi is ready.

Frying and almost done
Frying and almost done

This is an awesome dish I got used to since I was a kid and its stayed on my favorite's list for ever. Many people use the big sabudana grains for this as I used to have, and its quite amazing as well, but I love the smaller grained sabudana which has become a staple weekly item on my home menu. This can be served with lime or curd or just had on its own.

So, try this out and you will love it.

Sabudana Khichdi is served with lime
Sabudana Khichdi is served with lime
5 stars from 1 rating of Sabudana Khichdi

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