Sabudana Khichdi Recipe is one of the most popular fasting recipes in India. Easy to make tasty Sago Khichdi is perfect for breakfast/ evening snacks as well. Maharashtrian Style Sabudanyachi Khichadi recipe with lots of peanuts. A foolproof recipe with detailed tips and tricks to make soft, non-sticky, and delicious sabudana khichdi
Sabudana Khichdi - Indian street food
Sago khichdi is a popular item from north Indian tiffin varieties/popular street food. It is widely prepared in Maharashtra, Madhya Pradesh, Indore, Gujarat, and Rajasthan. The South Indian version of Javvarisi upma totally differs in preparation. The Sago khichdi I am sharing is inspired by Maharashtrian Sago khichdi. It can be prepared with minimal ingredients and super easy to make. Right from soaking Tapoico pearl this recipe I share covers the complete tips and tricks to get Non-Sticky Sabudanyachi Khichadi
Vrat Sago Khichdi
Tapioca Pearls is called Javvarisi /Maravalli Kizhangu in Tamil, Kappa in Kerala, sabudana/ sago in Hindi. It is a vegan, gluten-free ingredient. High in carbs makes it a perfect fasting-friendly recipe. Combined with potatoes and groundnuts makes it filling and keeps you energized throughout the day
Why should I wash the Tapico in a colander?
For Non-Sticky Sago Khichdi, it is very important to wash them well 3-4 times in colander as it helps to drain the starch water well. Always wash till the water turns clear as it helps for nonstick Sago khichdi.
How long should I soak Javvarisi?
I generally soak sabudana with the same amount of water. After the sabudana is well soaked I drain the excess water and prepare Khichdi. Depending on your sabudana water might slightly vary always make sure the water level is half-inch above the sabudana. Always soak tapioca for at least 6 hours. If you are planning Khichdi for breakfast, soak overnight for fluffy pearls.
How do you know the sabudana has soaked well?
Well-soaked Tapico pearl looks soft. If you press the sago pearl between your thumb and index finger, it should be soft and you could be able to press the pearl.
What if I forgot to soak sabudana?
If you are running late soak Javvarisi in hot water till they turn soft. If the sago didn’t turn soft and water turned cold. drain and add hot water one more time till they turn soft. Best nonsticky soft Sago khichdi requires a minimum of 6 hours of soaking in cold water but hot water soaking is a great alternative for last-minute planning.
Can I skip microwaving the potatoes?
Yes, you can roast potatoes directly on the pan but faster cooking and make it toddler friendly I generally prefer to cook potatoes fork tender first then prepare khichdi. Always make sure you drain the water well for nonstick khichdi.
Should I coarse pulse roasted peanut?
It is optional but it gives nice flavor and texture to the Sabudana Khichri. Never ground the peanuts as it might turn into a paste. Always pulse the roasted peanuts
Can I skip coconut?
Yes coconut is optional but it adds a nice flavor to the Sabudana khichdi
What is the best combo for sabudana khichdi?
Sago khichdi tastes yum even without any side dish. In our home we like pairing sabudana khichdi with boondi raita or masala raita.
Javvarisi vadam Sabudana payasam Tiffin recipes in TMF
Ingredients:
1 + 1/2 cup sabudana 3/4 cup roasted peanuts, peeled and diced 1 Potato 1 teaspoon sugar Salt 1 + 1/2 cup Water To temper: 1 tablespoon peanut oil 3 green chilli Few Curry leaves 1 teaspoon cumin seeds To garnish: Few coriander leaves 2 tablespoon coconut Before serving: Lemon juice as needed
How to make Sabudana kichadi with step by step pictures
Place the sabudana in a colander and wash the sabudana 3 to 4 times till the water changes clear (without any starch)
Transfer the sabudana to a wide container and add 1 + 1/2 cup of cold water, close the lid and keep it undisturbed for at least 6 hours
After 6 hours press the sabudana and make sure it is well soaked (soft)
Transfer the sabudana to a colander and drain the water completely
Place the diced potatoes in a microwave-safe bowl and add enough water to immerse and sprinkle a little salt
Microwave for 5 minutes or till the potatoes are fork-tender
Strain the potatoes in a separate colander and run tap water
Let potatoes remain in the colander till all the water is completely drained Pulse the peanuts
In a wide pan add peanut oil
When oil is hot, add green Chilli, curry leaves, and cumin seeds; let them splutter
Add potatoes and little salt and cook for 5 minutes or till the potatoes starts turning slightly brown
Lower the flame and add sabudana, salt, sugar, and peanut; mix gently
Turn down the flame to the lowest setting and cover the lid and cook for 5 minutes
Avoid sauteeing frequently
Turn off the stove and sprinkle coconut and coriander leaves, give a good mix
Squeeze lemon juice before serving
