Sabudana Khichdi Recipe
Sabudana Khichdi is one of the best, gluten-free Indian snack recipes. Learn how to make best sabudana upma in a few simple steps
Prep Time10 mins
Cook Time20 mins
Soaking Time5 hrs
Servings: 2 adults
- 1 Cup sabudana (sago pearls)
- 1/2 Cup diced potato
- 1/2 Cup green peas, optional
- 1/4 Cup peanuts (moongphalli)
- 5 - 6 curry leaves
- 1 green chili, finely chopped (optional)
- 1 teaspoon black mustard seeds (rai)
- 4 tablespoon ghee
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tablespoon chopped coriander
Soak sabudana overnight or for at least 4 – 5 hours.
Next day, transfer soaked sabudana to a strainer. Rinse well with water until all the starch drained out. Keep aside in a strainer for next 15 - 20 minutes.
In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds. Once seed starts cracking add peanut, curry leaves, and peanuts. Fry for 3 – 5 minutes.
Add diced potato, peas, salt, pepper, and approximately 2 tablespoons of water. Mix nicely. Cover and cook over low heat till potato are cooked through.
Add the sabudana and mix well until all combined. Cover the skillet with a lid, reduce the flame to lowest and let the sabudana cook for another 3 – 5 minutes.
Turn off the flame. Add lemon juice and chopped coriander. Stir to combine.
Serve Sabudana Khichdi warm with mint chutney.
Serving: 100gram | Calories: 182kcal | Carbohydrates: 28.7g | Protein: 1.7g | Fat: 7g | Fiber: 1.6g