Name: Sabudana Khichdi recipe
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 cup Sabudana / Sago / Tapioca pearls (soak 1 cup sabudana in 1 cup water ); 2 tbsp Ghee (or oil); 1 tsp Cumin / jeera; 2 Green chili; small Ginger (grated); 2 tbsp Roasted Peanut (you also grind it and add ); Salt; 1/2 tsp Sugar (optional); 1 tsp Lemon juice; Water

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Sabudana Khichdi recipe / Sago recipes / How to make easy sabudana khichdi / Non sticky sabudana khichdi recipe with easy step by step photos. Sabudana or sago has many health benefits it provides antioxidants and resistant starch. This is vegan and gluten free recipe. Sabudana khichdi or sago khichdi is very popular Indian dish and they serve it mainly during navratri time as vrat food. In India people take fast during navratri, ekadasi or on any religious day so on those days they serve sabudana as one meal. This Sabudana khichdi/ tapioca pearls khichdi dish is very popular in North India This is very delicious sago savory dish.

Sabudana khichdi is very easy to make and it is made with very few spices. This khichdi is usually served during the fasting time, hence only ginger, cumin and groundnut/ peanuts are added. However i dont keep fast during navratri but still i make this sabudana khichdi as we like this lot. My husband likes it lot. You can serve this for breakfast with raita or with cup of tea.

To make non sticky Sabudana khichdi soak the sabudana/sogo/tapioca pearls rinse it well in running water till the starch in it washed out completely.

Soak the tapioca pearls overnight or at least for 6 hours with water that is 1:1 ratio of water and sabudana.

Do not over cook the sabudana / tapioca pearls

Please visit all my other breakfast recipes in my blog.

Sabudana Khichdi recipe

Vinithra R

Sabudana Khichdi recipe / Sago recipes / How to make easy sabudana khichdi / Non sticky sabudana khichdi recipe with easy step by step photos. Sabudana or sago has many health benefits it provides antioxidants and resistant starch. This is vegan and gluten free recipe. Sabudana khichdi or sago khichdi is very popular Indian dish and they serve it mainly during navratri time as vrat food. In india people take fast during navratri, ekadasi or on any religious day so on those days they serve sabudana as one meal. This is very delicious sago savory dish.

– To make Sabudana Khichdi Wash the sabudana or tapioca pearls in running water until the starach is washed away completely. Soak the Sabudana for 5-6 hours or overnight i soaked it overnight

– Heat a pan with little ghee or oil and add cumin, green chili and grated ginger and saute it briefly

– Then add the boiled and cubed potatoes and saute it for 1-2 minutes on low flame

– Add the roasted peanuts and curry leaves and saute it for a minute

– Add soaked sabudana pearls, salt and sugar, mix it well with peanut mixture

– Mix it very well and keep on string on low flame for 5-6 minutes or till sabudana becomes translucent do not over cook

– Finally squeeze some lemon juice on top and switch of the flame

– Serve it hot with raita or like that

5 from 1 vote

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Prep Time 5 mins

Cook Time 20 mins

Resting time 7 hrs

Course Breakfast

Cuisine Indian

Ingredients

1 cup Sabudana / Sago / Tapioca pearls soak 1 cup sabudana in 1 cup water
2 tbsp Ghee or oil
1 tsp Cumin / jeera
2 Green chili
small Ginger grated
2 tbsp Roasted Peanut you also grind it and add
Salt
1/2 tsp Sugar optional
1 tsp Lemon juice
Water

Instructions

To make Sabudana Khichdi – Wash the sabudana or tapioca pearls in running water until the starach is washed away completely. Soak 1 cup Sabudana in 1 cup water for 5-6 hours or overnight i soaked it overnight Press the sabudana and it should smash easily
Heat a pan with little ghee or oil and add cumin, green chili and grated ginger and saute it briefly
Then add the boiled and cubed potatoes and saute it for 1-2 minutes on low flame
Add the roasted peanuts and curry leaves and saute it for a minute
Add soaked sabudana pearls, salt and sugar, mix it well with peanut mixture
Mix it very well and keep on string on low flame for 5-6 minutes or till sabudana becomes translucent do not over cook
Finally squeeze some lemon juice on top and switch of the flame
Serve it hot with raita or like that