Sabudana Khichdi is one of the simplest recipes I’ve ever made, It is delicately soft, crunchy peanuts and mashed potatoes together make it obsessive worthy!
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What is sabudana kichidi?
Sabudana Khichdi is an Indian dish made from soaked tapioca pearls. It is typically prepared in western parts of India.
This Sabudana kichidi is my favorite recipe ever, I can just have it over and over again! My grandmother who is from Maharashtra makes this recipe frequently at home.
As I love peanuts, a gentle sprinkle of peanut powder makes it ultimately delicious.
Why this recipe works:
The nuttiness from the peanuts gives you nice texture to the khichidi.
Minimal ingredients to make.
The flavor is absolutely delicious.
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How to make sabudana khichdi with step by step pictures:
Tips to make sabudana Khichdi:
Prior to soaking is a must! Soaking the tapioca pearls beforehand for 2 hours is a must. You can also simply soak them overnight for 3 to 4 hours and drain the pearls very well using colander. Excess moisture makes the sabudana kichdi mushy.
Potato: Boil the potatoes, peel the skin and dice the boiled potatoes in small cubes or else you can simply mash them lightly using fingers.
Do not overcook the sabudana khichdi as it tends to get mushy. You can see the glossiness over the tapioca pearls, which means its time to turn off the heat.
FAQ:
How much time does it take to soak sabudana/ Tapioca pearls?
It totally depends on the quality of the Tapioca pearls, some pearls are ready instantly. Some need 3 to 4 hours, preferably soaking overnight is best for the non-instant ones.
Once the tapioca pearls are soaked, pick up a soaked pearl and press them between your fingers, it should mash well.
How do you keep sabudana from sticking?
Wash your sabudana/tapioca in running water until the water is clear and starch is removed.
Then soak them in water just enough to cover the tapioca pearls just 1/4 to 1/2 inch of water.
Because soaking the tapioca pearls more than the required amount would make the tapioca pearls turn mushy.
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PrintSabuda Kichidi
Sabudana Kichidi is one of the simplest recipes I’ve ever made, It is delicately soft, crunchy peanuts and mashed potatoes together make it obsessive worthy!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 1x
- Category: Breakfast, Breakfast/dinner, healthy breakfast
- Cuisine: Indian, northindian
Ingredients
- 1 cup Tapioca pearls
- 2 tbs oil
- 1 tsp Jeera
- 3 boiled potato
- 3 green chilies
- 1/2 cup peanut powder
- 1 tsp salt
Instructions
- These all the ingredients to make sabudana kichidi, I have soaked tapioca pearls for 3 to 4 hours and drained them well using a colander to remove excess moisture. I have boiled potatoes and peeled off the skin.
- Heat up 2 tbs of oil, add 1 tsp cumin seeds. Let it sizzle for a few seconds.
- Take motor pestle, gently crush green chilies
- Add in the crushed green chilies. Saute for a few seconds.
- Add soaked sabudana/Topiaco pearls
- Gently give a mix and cook for 5 to 8 mins
- Now add in the mashed potatoes, salt.
- Sprinkle coarsely ground peanut powder, give a mix, and cook for 2 mins. Turn off the heat
- Add chopped coriander leaves, mix well and serve.
Notes
Tips to make sabudana Khichdi:
1.Prior to soaking is a must! Soaking the tapioca pearls beforehand for 2 hours is a must. You can also simply soak them overnight for 3 to 4 hours and drain the pearls very well using colander. Excess moisture makes the sabudana kichdi mushy.
2.Potato: Boil the potatoes, peel the skin and dice the boiled potatoes in small cubes or else you can simply mash them lightly using fingers.
3. Do not overcook the sabudana khichdi as it tends to get mushy. You can see the glossiness over the tapioca pearls, which means its time to turn off the heat.
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