This khichdi is eaten either during fasting, especially during Navratri but also Janmasthmi, Mahashivratri, Shravan month, or any other fasting day. It is a great breakfast dish as it is very high in carbs. This khichdi is not great if you are looking to lose weight! ✔️ PERFECT AND NON-STICKY ✔️ VEGAN AND GLUTEN-FREE ✔️ GREAT FOR LUNCH BOX ✔️ SO DELICIOUS
What is Sabudana
Sabudana are tapioca pearls. These are commonly found in three different sizes. For sabudana khichdi, we want to use medium TAPIOCA PEARLS. Other Sabudana Recipes: Crispy Gujarati Sabudana Vada Farali Sabudana Vada Chaat Sabudana Chevdo
Ingredients:
Sabudana – we have used medium size. Easily available. Potatoes – boiled potatoes and cut into cubes. By boiling the potatoes in advance, you will not have to cook on the stove. Your khichdi will have a uniform colour rather than browned potatoes with white sabudana. Also no moisture will drip in the khichdi whilst the potato cooks. Ginger and green chilli – crushed ginger and green chilli Peanuts – crush some roasted peanuts until you get coarse peanuts. Raw peanuts – leave some peanuts whole to add to the vaghar – optional Curry leaves – add an incredible flavour Sugar – the sweetness is what gives a wonderful Gujarati flavour. Use powdered sugar so that lwss moisture is released from the sugar (grind the normal sugar in a grinder) Lemon Juice – lemon juice and sugar together provide the sweet and sour flavour that is quintessentially Gujarati food Coriander leaves – fresh coriander leaves to serve Cumin Seeds – for the vaghar Farali Salt – known as Sindhu Mithu in Gujarati or Sendha Namak in Hindi, use this if making it for fasting otherwise use regular salt. Oil or ghee – use either peanut or sunflower oil if making it for fasts
What is Sendha Namak?
Sendha Namak is Himalayan Pink Salt. It is especially used for vrat recipes or when fasting. Table salt cannot be used at this time. Sendha Namak is packed with minerals. Black salt is also known as Sanchar, which cannot be used during fasts. Sanchar has an eggy flavour and has its own unique uses – such as chaat recipes like Papdi chaat
How to soak sabudana
Firstly, wash the sabudana thoroughly in cold running water to remove carbs as much as possible using colander. Then lay out flat and pour cold water up until the water just covers the sabudana. Leave to soak overnight, in the morning you should have perfectly soaked sabudana without any water and when you press it should break the sabudana without any pressure. 1 cup raw sabudana yields almost 2 cups soaked sabudana.
Tips for non-sticky sabudana khichdi:
Use crushed peanuts to help soak up the moisture and prevent the sabudana sticking. Adding too much sugar will release moisture and cause the sabudana to become sticky Do not compromise in using oil or ghee. Fat content helps to keep sabudana separate too. Once the sabudana mixture is added to the vaghar, turn the heat off. Do not stir or cook for long time. Add the lemon juice once the heat is off.
Storing
Sabudana khichdi is best eaten as soon as it is made. However, to store leftovers, wait until it has completely cooled before storing in the fridge. You may use leftover sabudana khichdi in making Crispy Gujarati Sabudana Vada (link is above in the post)
Variation
You may add other ingredients such as cashews, almonds or raisins in the vaghar. Use green coriander chutney to make Hariyali Sabudana Khichdi, and still can be eaten during fast. You can add a pinch of ground turmeric and red chilli powder if NOT making for vrat.
How to make non-sticky sabudana khichdi Step by Step
Take soaked sabudana in a bowl (check how to soak sabudana above) pic 1.
Add crushed roasted peanuts (pic 2)
Now add boiled, peeled cubes potatoes (pic 3)
Then crushed ginger-chillies (pic 4)
Add salt and sugar (pic 5)
Mix well and leave it aside (pic 6)
Heat oil in a heavy-based pan (pic 7)
Add cumin seeds (pic 8)
Then peanuts (if using) pic 9
Once cumin seeds splutter add curry leaves (pic 10)
Then add sabudana and potato mixture and quickly stir (pic 11)
After just a couple of minutes, cooking turns off the heat, add lemon juice and freshly chopped coriander (pic 12)
Check out our Must Try Vrat Ka Khana for more farali recipes.
Other Breakfast Recipes
Kefir mango lassi
Eggless Mandazi
No onion Seviyan Upma
Gujarati Bataka Pauwa
