Loading...
Jain variation of Sabudana Khichdi
A delightful, non-sticky Sabudana Khichdi perfect for fasting, made without any root vegetables. This Jain-friendly recipe uses tender raw bananas instead of potatoes, offering a hearty and wholesome meal with the same classic taste of the beloved Maharashtrian dish.
Soak the Sabudana (4-6 hours)
Prepare Peanuts and Bananas (10 minutes)
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A delightful, non-sticky Sabudana Khichdi perfect for fasting, made without any root vegetables. This Jain-friendly recipe uses tender raw bananas instead of potatoes, offering a hearty and wholesome meal with the same classic taste of the beloved Maharashtrian dish.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 445.5 calories per serving with 6.1g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack.
Mix the Sabudana Base (2 minutes)
Temper and Cook the Bananas (5 minutes)
Cook the Khichdi (8 minutes)
Garnish and Serve (1 minute)
For a South Indian twist, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
If not making for fasting (vrat), you can add one finely chopped tomato after the green chilies and cook until soft for a tangy flavor.
Add 1/4 teaspoon of black pepper powder along with the salt and sugar for an extra kick of heat.
Sabudana is rich in carbohydrates, providing a quick and sustained energy boost, which is particularly beneficial during fasting periods.
This dish is inherently gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
The simple composition of sabudana and cooked bananas makes this khichdi light on the stomach and easy to digest, promoting good gut health.
Made without any root vegetables like potatoes, onions, or garlic, this recipe strictly adheres to Jain dietary principles and is perfect for various Hindu fasts (vrat/upvas).
Stickiness is usually caused by two things: not rinsing the sabudana enough to remove excess starch, or soaking it in too much water. Ensure you rinse until the water runs clear and use just enough water to cover the pearls during soaking.
It is a good source of carbohydrates, providing quick energy, making it ideal for fasting. It's also gluten-free and easy to digest. However, it is high in calories and carbs, so portion control is important, especially for those managing weight or blood sugar.
One serving of this Jain Sabudana Khichdi (approximately 220g) contains around 440-460 calories. The calories mainly come from sabudana, peanuts, and ghee.
Yes, absolutely. Simply replace the ghee with a neutral-flavored oil like peanut oil or sunflower oil to make it completely vegan.
Yes, you can soak the sabudana overnight. After soaking, drain it completely, and you can store it in an airtight container in the refrigerator for up to 24 hours before cooking.
Jain Sabudana Khichdi is delicious on its own but is traditionally served with a side of plain yogurt (dahi) or a simple cucumber raita. A fasting-friendly green chutney also pairs well with it.
