Sabudana Khichdi Recipe - Sabudana Upma With Peanuts | Indian Breakfast
Sabudana Khichdi is delicious gluten free breakfast which popular across India and also had especially during the fasting days. You can relish this dish anytime of the year as it is super tasty, light and flavourful along with a cup of chai.
Sabudana Khichdi Recipe is a simple to cook and delicious to eat recipe. It is healthy and widely used as fasting food in many Indian homes. The recipe is extremely low in fat and full of starch or carbohydrates and hence is a great food for a quick boost of energy.
Although it is often served in India for breaking fasts during religious festivals, it is just as delicious for a non-fasting meal. At which time you can omit the use of onions as it is typically not eaten during fasting periods.
There are different varieties of tapioca available in the market; some that are translucent and there are some that are white in colour. Either one of them can be used for making this dish. The cooking time of the Sabudana varies according to the type of sabudana that you use.
Did You Know: Cooking in olive oil actually boosts your immune system, if you have children, it great to include olive oil as part of their diets, and you will see their immunity system improve & they will fall ill less often.
Serve the Sabudana Khichdi Recipe along withAdrak Chai to enjoy a delicious breakfast or a snack.
If you are looking for more Khichdi recipes here are some :
70 M
30 M
100 M
4 Servings
Ingredients
- 1 cup Sabudana (Tapioca Pearls) , soaked in 1 cup water
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , finely chopped
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , finely chopped
- 1 Potato (Aloo) , peeled and finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 Lemon , juice extracted
- 1/4 cup Roasted Peanuts (Moongphali) , coarsely pounded
- 6 sprig Coriander (Dhania) Leaves , chopped
How to make Sabudana Khichdi Recipe - Sabudana Upma With Peanuts | Indian Breakfast
To begin making the Sabudana Khichdi, wash and soak the sabudana in enough water for 4 to 5 hours or even overnight .
Using a colander, drain the excess water. Drain the water completely as if the sabudana has more water then they will clump up while cooking.
Heat oil in a large pan on medium heat; add mustard seeds, cumin seeds and allow them to crackle.
Stir in the curry leaves, onion, green chillies, ginger, potatoes and turmeric powder. Cover the pan and cook the potatoes until it is soft and done.
Note: You can optionally used boiled potatoes as well.
Once the potatoes are cooked, stir in the salt and sabudana. Mix well to combine all the ingredients.
Cover the pan with a lid and simmer on low heat for about 5 minutes or until the sabudana is cooked.
Stir occasionally. You can optionally sprinkle water, if your sabudana does not get cooked.
But take care when you add water, you should only sprinkle water. Most times, keeping them on low to medium heat cooks the sabudana.
To check readiness, the Sabudana would have changed its colour from white to translucent and it should be soft and tender not mushy.
Each Sabudana ball will be separate and not like a lump of mass. Once the Sabudana Khichdi is cooked; stir in the crushed peanuts, lemon juice and coriander leaves.
Turn off the heat; cover the pan and allow the Sabudana Khichdi to rest for about 5 minutes and serve hot.
Serve the Sabudana Khichdi Recipe along withAdrak Chai to enjoy a delicious breakfast or a snack.
