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A delightful and authentic Maharashtrian dish made with fluffy tapioca pearls, tender potatoes, and crunchy roasted peanuts. This gluten-free recipe is a perfect choice for breakfast or a light meal, and is especially popular during fasting (vrat) periods. The key to a perfect, non-sticky khichdi lies in soaking the sabudana correctly.
For 4 servings
Soak the Sabudana (4-6 hours)
Prepare Peanuts and Sabudana Mixture (10 minutes)
A delightful and authentic Maharashtrian dish made with fluffy tapioca pearls, tender potatoes, and crunchy roasted peanuts. This gluten-free recipe is a perfect choice for breakfast or a light meal, and is especially popular during fasting (vrat) periods. The key to a perfect, non-sticky khichdi lies in soaking the sabudana correctly.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 379.5 calories per serving with 7.01g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or light_meal.
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Sauté Potatoes and Tempering (8-10 minutes)
Combine and Cook the Khichdi (5-7 minutes)
Garnish and Serve (3 minutes)
Substitute ghee with 2 tablespoons of peanut oil or any other neutral vegetable oil.
Increase the number of green chilies to 3-4 or add ¼ teaspoon of red chili powder along with the potatoes for extra heat.
Add ¼ cup of finely chopped carrots or green peas along with the potatoes for added nutrition and color. Adjust cooking time accordingly.
Omit the potatoes and use raw bananas (plantains) instead. Cook them similarly to the potatoes until tender.
Adapted versions of this recipe for specific dietary needs:
Sabudana is rich in carbohydrates, providing a quick and sustained boost of energy, making it an ideal food for breakfast or during fasting periods.
Made from tapioca pearls, this dish is entirely gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Sabudana is known for being light on the stomach and easy to digest. It can be a comforting food during illness or for those with sensitive digestive systems.
The addition of roasted peanuts not only adds a delightful crunch but also contributes a good amount of plant-based protein to the dish, making it more balanced.
The most common reasons for sticky khichdi are over-soaking the sabudana, using too much water for soaking, or not draining it properly. Ensure you rinse the sabudana until the water is clear to remove excess starch and drain it completely in a colander for at least 15-20 minutes before cooking.
Sabudana Khichdi is a high-carbohydrate dish, making it an excellent source of quick energy, which is why it's popular during fasting. It's naturally gluten-free and easy to digest. However, it is high in calories and starch, so it should be consumed in moderation as part of a balanced diet.
One serving of Sabudana Khichdi (approximately 1 cup or 190g) contains around 350-400 calories. The exact count can vary based on the amount of ghee/oil and peanuts used.
Yes, you can. While potatoes are traditional, you can omit them or replace them with grated bottle gourd (lauki) or raw bananas (plantains) for a different texture and flavor.
Yes, you can soak and drain the sabudana ahead of time. After draining, mix it with the roasted peanut powder and store it in an airtight container in the refrigerator for up to 24 hours. This can significantly reduce your prep time.
Sabudana Khichdi is delicious on its own but is traditionally served with a side of plain yogurt (curd) or a fasting-friendly chutney like coconut or coriander chutney. A simple cucumber salad also pairs well.
This recipe goes great with these complete meals
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