Recipe of Sabudana Khichdi - How to Make Sabudana Khichdi

Below we are describing how to make Sabudana Khichdi at home by those who are beginners to Indian cooking, by using Ingredients for Sabudana Khichdi which are easily available at your neighborhood market.

Ingredients for Sabudana Khichdi

1. Sabudana (Large size) – 1 cup
2. Water – 1 ½ cup or as per requirement
3. Ghee/ White edible Oil – 2 tablespoons
4. Salt (Rock Salt) – ½ teaspoon
5. Sugar – 1 ½ tablespoon
6. Boiled Potatoes (optional) – 1 (of medium size)
7. Roasted peeled peanuts – 1/4^th cup for preparation & ½ cup for garnishing
8. Grated Coconut (Fresh) – ½ cup
9. Mustard seeds – 1 teaspoon
10. Cumin seeds – ½ teaspoon
11. Green Chilli (chopped) – 1 (small size)
12. Methi seeds – a small pinch
13. Curry leaves – 1 small bunch (at least 10 to 12 leaves)
14. Coriander leaves – 2 tablespoons (chopped)
15. Lemon Juice – 1 teaspoon (optional)

How to make Sabudana Khichdi at home

• Sabudana is a starchy food, so steps should be taken to remove the extra starch from it before preparing the dish, as an initial step in the Recipe of Sabudana Khichdi.  The desired amount of Sabudana should be washed several times (at least 4 to 5 times) under running tap water, after keeping it in a wide vessel, taking care not to spill it at the time of washing.
• The next step in Recipe for Sabudana Khichdi involves keeping the Sabudana balls submerged in water overnight and covered by a lid. In the morning open the lid of the container and check the Sabudana. Generally, the Sabudana would soak out all the water and become softer & larger. No excess water should be present in the vessel. 
• In Recipe for Sabuda Khichdi, the need for the Sabudana to be sufficiently soft is of paramount importance. In case the Sabuda is not yet softened for some reason then add water according to the requirement for dipping Sabudana and keep them submerged for a few hours more, till they are sufficiently softened.
• For checking the softness of Sabudana in Sabudana Khichdi Recipe, pick up one or two balls of Sabudana by hand, and keep them between the index finger and thumb, & press the fingers. If the Sabudana is mashed easily then it means that they are ready for the next step of the Recipe of Sabudana Khichdi preparation.

• If the Sabudana is yet hard in the center, then they should be again softened by dipping them in water for sufficient time, till they are soft enough to be mashed by pressing between 2 fingers of a hand.
• Once the Sabudana balls are adequately softened they are kept over a sieve put over a bowl, so that the extra water would be drained out from the Sabudana.

• Keep it like that for at least ½ hour to 45 minutes, so that the Sabudana used in the Recipe of Sabudana Khichdi becomes almost dry. Then place these on a clean dry plate and spread the Sabudana, over the surface of this plate.
• Cut the boiled potatoes, as described in Ingredients for Sabudana Khichdi Recipe, into the desired sized pieces and keep them aside.

• Nowadays, roasted & peeled peanuts are easily available in the market, which can be used in the Recipe for Sabudana Khichdi. The mentioned amount of peanuts are crushed with the help of a mortar and pestle or by using a mixer – grinder. The final desired product should be of rough & coarse texture, as shown in the image below.

• The next step of the Sabudana Khichdi Recipe involves mixing the above-prepared peanut granules with Sabudana and keeping them aside.

• Now put a non - stick pan on a medium flame burner. Put 2 tablespoons of Ghee/edible oil on it and allow it to warm. Add Cumin seeds, mustard seeds, Methi seeds & then Curry leaves, described earlier in ingredients for Sabudana Khichdi Recipe – one by one in it and stir for 1 minute.
• Next, add sliced boiled potato pieces into it and stir for 2 to 3 minutes, till it becomes golden brown.

• Later add chopped green chili pieces into the previous mixture, and stir for just 3 to 4seconds.
• Then add peanut + Sabudana mixture to the earlier mixture and stir till Sabudana becomes translucent.

• Now switch off the oven & add Salt and Sugar (one by one) and mix them uniformly with the Sabudana preparation. Next, add the Lemon juice to the preparation & stir to mix it uniformly.
• Transfer the preparation to a serving bowl, but before serving to friends or family just check the taste for salt & sugar. If these are found to be less then add extra salt and sugar, according to need. Spread grated coconut over the whole mixture preparation, for garnishing.
• Depending on personal preference, extra roasted crushed peanuts can be also used over the preparation, for garnishing. This according to some, makes the Recipe of Sabudana Khichdi tastier.
• As a final step of the Recipe for Sabudana Khichdi, finely chopped Coriander leaves are spread over the whole of the Sabudana Khichdi preparation. The dish should be served hot for proper taste.

• Ghee provides the best taste when used as the cooking medium. However, for those who want to avoid ghee, white edible oil is the next best option to be used in the recipe for Sabudana Khichdi.
• Lemon juice is optional in the Recipe for Sabudana Khichdi. However, for those who may suffer from gastritis or acidity, this ingredient should be avoided. The importance of Lemon juice is that it prevents Sabudana granules from sticking together and they would stay separate, thus giving a better appearance and texture to the final dish produced.