Sabudana Khichdi – Authentic Maharashtrian Recipe

Sabudana khichdi

I like it my way!

Sabudana khichdi, made using the authentic Maharashtrian style recipe, is one of my most favourite breakfasts! It is typically eaten during fasts as it full of carbs and loaded with the richness of ghee – ideal on a fasting day to curb your hunger cravings.

If I make it for breakfast, then lunch is usually late and a light fare.

It is prepared in a number of different ways across India. I had it in Rishikesh, Uttarakhand, recently but I like the Maharashtrian version the best. So I am posting the no garlic – no onion recipe – the way it is usually eaten in the state.

Here is the recipe – quick and easy!

Ingredients For Sabudana Khichdi:

Sabudana, unsoaked- 1 cup

Ghee – 8-10 tbsp

Jeera/cumin seeds – 1 tsp

Coarsely crushed peanut powder – 3/4 cup

Green chillies – 2-3, finely chopped

Potato – 1 large, chopped

Coriander leaves – 2 tbsp, finely chopped

Asafoetida/hing – a pinch

Sugar – 1 tsp

Salt – to taste

Method to Make the Khichdi:

Wash and rinse the sabudana and soak it overnight in just enough water so that all the sabudana pearls are covered in water. There should hardly be any water seen above the level of sabudana while soaking. This ensures that the sabudana pearls fluff up to become soft but do not stick to each other. One can soak the sabudana in warm water for 3-4 hours if you have forgotten to soak them overnight. Do not add extra water to quicken the process.

To the soaked sabudana, add peanut powder, salt, sugar and mix it well.

Sabudana mixed with peanut powder, salt and sugar

Heat the ghee in a thick-bottomed kadai and add jeera to it. Once the jeera starts changing colour, add hing, chopped pototes and green chilly to it. Mix well. Cover the kadai and allow the potatoes to cook till done. To this, add the prepared sabudana pearls and mix well. Adjust salt and sugar as required. Add chopped coriander leaves and mix well.

Switch off the gas and keep it covered for a couple of minutes till the pearls become soft and flavourful.

Serve hot with a garnish of fresh grated coconut, a slice of lemon along with a side of curd.

DO NOT  skimp on ghee in this recipe as it can make or break the dish.  If one feels that the preparation is dry, then sprinkle some water in the kadai after adding the sabudana, mix well and keep it covered for a few minutes after switching off the heat. 

Check out other recipes on similar lines from my blog here.