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This khichdi recipe with sabudana is a popular breakfast/snack in Maharashtrian and Gujarati cuisine of India and is mainly consumed during vrat or fasting days. It’s extremely flavorful to taste. Since people are not allowed to eat dishes containing wheat, they opt for sabudana. Plus it also keeps you full for longer and gives you instant energy which one needs if fasting. Very few know that it actually is an edible starch extracted from the cassava plant. It is a complete form of starch and is a pure form of carbs. Since they are white and look like tiny pearls, they are also called tapioca pearls or sago pearls. The raw ones are tiny, white, and round in shape. With sabudana, you can make sweet and savory recipes. Some examples are - sabudana kheer, vada, and thalipeeth (flatbread). While the majority considered it to be fasting food, people like me make it on any day. It’s so delicious that I don’t feel like limiting it to only certain days in the calendar. While it is a pretty straightforward recipe, a lot of people find it a bit complicated to get the recipe right. Thankfully, I can help you here. My neighbor aunty, who was Maharashtrian, taught me and my mom how to make this khichdi with sabudana. We still follow her tips and tricks to nail this recipe every time. Read my notes below to get all these tips. It’s a fool-proof recipe and I have been making it this way for years! Potatoes - They add a lot of flavor to this vegan snack. You can either add them raw after they are peeled and cut into cubes or boil them first separately and then add them to the khichdi. Peanuts - Use unsalted roasted peanuts in this recipe. If you don’t find roasted peanuts, get the raw ones and dry roast them in a pan for 2-3 minutes. You can add them whole or crush them a bit. I like to mix it up. Spices, herbs, and seasoning - cumin seeds, green chilies, cilantro, lemon juice, salt, and sugar are all the other ingredients that you will need to make this vegan recipe with sabudana.
Sabudana khichri is very filling. No wonder it’s consumed during fasting days as it keeps one full for a long time. Serve it as an evening snack or for breakfast. You can also pack it in lunchboxes. We also have it for lunch or dinner. Some also like to add curry leaves and shredded coconut while tempering. You can also add onion and tomato while cooking it. I have never tried it though. You can also skip adding potatoes if you want. Some like to add half a teaspoon of turmeric to their khichdi. It changes the color and adds a different flavor to the dish. Ginger and ghee can also be added to the sabudana khichdi recipe. Be mindful of what ingredients you add if making it for fasting/vrat. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
