Mini Sabudana Khichdi /Sago Khichdi is a popular dish made during fasting/upwaas/vraat by stir frying soaked mini sabudana/sago or tapioca pearl along with potatoes and crushed peanuts. It is spiced with green chilies, ginger, salt, sugar and lemon juice. It uses very less spices and yet is full of flavors. It is gluten free and replace ghee with oil to make it vegan.
Sabudana Khichdi is my favorite and I need no occasion to make and eat it. My mother makes excellent sabudana khichdi. However it is popular during fasting time and specially during Navratri, Ekadashi, Janmasthami, Mahashivratri, Holi, Shravan maas.
To make the perfect sabudana khichi with each grain of sago cook but yet separated comes with practice. The most important step is to soak the sabudana/sago. The regular sabudana needs more time to be soaked as compared to the mini sabudana. If you are using regular sabudana then soak them overnight or for atleast 8-10 hours. l have used mini sabudana and it needs only 3-4 hours of soaking.
Tips for soaking any sabudana:
- Wash the sabudana/sago/tapioca pearls for atleast 4-5 times with water till the water starts to look clear.
- Place the washed sabudana in a flat broad pan. Soak them with just water filled on top. Excess water will make sabudana sticky while cooking.
- Cover and soak sabudana for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
- After 3-4 hours,the water will be absorbed and sabudana will be soft and dry. The sabudana will break when pressed with fingers. (To remove excess water if any, put the soaked sabudana in a colander).
If you follow this tips for soaking the sabudana, the khichdi will become nice, soft and non sticky.
Again, cook sabudana only till they are translucent. Do not over cook them. If you over cook them, then they will become sticky and lumpy.
I often roast the peanuts, remove skin and crush them and keep ahead. So it becomes easier to make the khichdi. I use half quantity of peanuts to that of sabudana used. I love the taste of peanuts and coriander in sabudana khichdi. Also the oil will be released from crushed peanuts while cooking and will grease the khichdi. So no need to add extra oil while making khichdi. You can use semi crushed peanuts, or whole peanuts as per your choice.
So friends do make this recipe and do share your feed back with me!
Till then Khao dilse, khilao dilse aur banao dilse….
Mini Sabudana Khichdi
- 250 g sago sabudana ( I have used mini sabudana/sago). It needs lees soaking time
- 1 potato chopped
- 1 cup powdered peanuts roast, remove skin and grind the peanuts
- 3 green chili or as per spice level needed, chopped
- 1 inch ginger grated
- 10 curry leaves
- 1 tbsp ghee clarified butter. To make it vegan use oil.
- 1 tsp cumin seeds
- 2 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp coriander leaves washed and finely chopped
- salt as per taste. Use sendha namak to make it for fasting/upwaas/vraat
- Wash the sabudana for 4-5 times till the water looks clear. Soak it in a flat vessel with just water filled on top. Excess water will make sabudana sticky while cooking. Cover and soak for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
- The water will be absorbed and sabudana will be soft and dry. (you can also put it in colander or strainer to remove excess water if any).
- Heat the ghee /oil in a heavy bottom pan or a nonstick pan. Once the ghee/oil is heated, add cumin seeds. When the cumin seeds crackle add curry leaves and green chilies. Saute.
- Add grated ginger and chopped potatoes.
- Add salt and mix well. Cover the pan with lid and cook on medium heat for 7-8 minutes or till potatoes are soften. Stir in between.
- Meanwhile take soaked sabudana in a bowl. Add crushed peanuts, sugar, salt and lemon juice. Mix well.
- Once the potatoes are cooked, add the sabudana/sago mixture.
- Mix well. Cover and cook for other 7-8 minutes on low heat.
- Open the lid. Mix well and cook for another couple of minutes. (once the sabudana are translucent, it means they are cooked. If you cook more than it they will become mushy and sticky). Add chopped coriander and mix everything well. (I have not taken the pic after adding coriander).
- Serve the sabudana khichdi /sago khichdi hot with yogurt, and cucumber or with tea.