Ingredients
- 1 cup sabudana
- 1 cup water
- ¾ cup peanuts
- 2 tablespoons ghee/clarified butter
- 1 teaspoon cumin seeds
- 2 green chillies finely chopped
- 2 medium potatoes
- 12-14 curry leaves
- ¼ teaspoon sugar
- salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/4djcs6A
- High Power Mixer Grinder: https://amzn.to/2GVmyRI
- Induction Cooktop: https://amzn.to/2Jkn4px
Steps In Making
- Wash sabudana 3-4 times to remove the excess starch and soak it in water. Now let it soak for 5-6 hours or preferably overnight.
- Once done the sabudana will soak all the excess water and double in size.
- In a pan dry roast the peanuts for 3-4 minutes on medium heat. To remove the skin, place the peanuts on a clean kitchen towel and gently rub them. Now grind them in a mixer grinder till it gets a coarse texture.
- To make the sabudana khichdi heat ghee in a pan and then add cumin seeds and green chillies, sauté for few seconds.
- Now add chopped potatoes and cook for 3-4 minutes or until they are perfectly cooked and gets a light golden brown colour. Now add the curry leaves and mix again.
- Further add the soaked sabudana, roasted and crushed peanuts, salt and sugar. Mix till everything is well combined. Now cover the sabudana khichdi with a lid and let it cook on medium to low heat for 4-5 minutes. Once done, sabudana will turn translucent.
- Lastly add the lemon juice and fresh coriander. Switch off the flame and cover it with a lid and let the sabudana khichdi rest for 5 minutes before serving.
- Sabudana khichdi is ready. Serve hot
Recipe Notes
- While soaking the sabudana, always remember 1:1 ratio. For 1 cup sabudana take 1 cup water.
- You can also used boiled potatoes for this recipe.
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