It’s the Navratri festival right now where Hindus in Northern parts of India fast for 9 days. During these fasts, we don’t consume grains, regular salt, onions, and garlic. Sabudana khichdi or sago porridge is one of the staple fasting dishes in India. It’s made in Maharashtra for breakfast and as a snack. Since I made this during my Navratri fasts, I didn’t add any onions and any other veg other than potatoes.
Also, if you are fasting then, don’t forget to see my Fasting/vrat special recipes:
- Kuttu – Kele ki Kadhi (Buckwheat flour – Raw Banana Curry)
- Vrat Thali: Makhana Kadhi – Pesto Paneer Tikka – Samak Pulao
- Buckwheat Crepes
- Infused water for keeping yourself hydrated
TIPS FOR A NON STICKY SABUDANA KHICHDI:
To ensure that your khichdi comes out light and the grains don’t stick to each other (or khili khili as it’s called in Hindi), make sure to do the following:
- Wash the sabudana multiple times to get rid of all the excess starch
- Soak the sabudana for 4-5 hours with the water level 4-5 inches higher than the level of sabudana
- Drain out all the water and dry out the sabudana in a colander for 30 minutes before cooking
How do you like your Sabudana khichdi?
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
DIFFICULTY SCALE: Medium
- Sabudana seeds or sago – 1 cup
- Peanuts – 2 tablespoon
- Potato – 1, medium
- Green chilli – 1
- Curry Leaves – 7-8
- Ginger – 1 small piece
- Mustard seeds – 1 teaspoon
- Lemon juice – 1 tablespoon
- Coriander – ¼ cup
- Vegetable Oil or ghee – 2 tablespoon
- Fruit Salt – to taste
2. Non-Stick Kadhai
3. Wooden Spoon
- Wash the Sabudana/sago seeds for 5-7 times till the water starts getting clear and all the excess starch is removed.
- Soak the sabudana/sago seeds for at least 4-5 hours. Add enough water so that the sabudana is submerged and is 4-5 inches above the sabudana layer.
3. Now drain out all the water from the sabudana by keeping them in a colander. Keep 20-30 minutes before preparing.
4. Dry roast some peanuts and remove their outer skin once they cool. Coarsely crush these peanuts. Add the crushed peanuts and some sugar on the sabudana placed in the colander.
5. Heat oil in a wok and add cumin seeds and allow them to crackle.
6. Then add curry leaves, ginger, and green chilli and cook them for a minute.
7. Peel a potato and add small pieces of potato to the kadhai.
8. Once the potatoes are half done, add some peanuts and cook them too.
9. Add the fried peanuts and potatoes and add some fruit salt.
10. Let it cook for 4-5 minutes on low flame till it begins to leave the sides and then add the lemon juice.
11. Serve the Sabudana Khichdi hot with curd and chutney.
- You can add onions to the recipe, I didn’t add since I made this during my fasts. Also, you can add veggies like carrots, beans, and peas.
- I have added fruit salt to this recipe, you could replace it with regular salt if you don’t have fruit salt or if you are not fasting.
- Sabudana/sago doubles in size, so take care of the quantity as per need.