Sabudana Khichdi Recipe: Quick & Easy Maharashtrian Breakfast
20 minutes
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About Sabudana Khichdi Recipe: Quick & Easy Maharashtrian Breakfast
This Sabudana Khichdi recipe delivers a quick and delicious Maharashtrian breakfast, perfect for a busy weekday morning. Made with soaked tapioca pearls, potatoes, peanuts, and aromatic spices, this comforting dish is surprisingly easy to prepare.The subtle sweetness of the tapioca pearls blends beautifully with the savory spices and crunchy peanuts, creating a delightful balance of textures and flavors. This recipe provides a step-by-step guide to ensure a perfectly cooked and flavorful Sabudana Khichdi every time.Serve hot for a truly satisfying and authentic Maharashtrian breakfast experience. It pairs perfectly with a cup of chai or your favorite beverage.
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Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
Tapioca Pearls
- 1 1/2 cup Tapioca Pearl soaked in water for at least 4 hours, tapioca pearls, or overnight
Vegetables & Nuts
Spices & Aromatics
- 2 Chili finely chopped (adjust to taste), green
- 1 sprig Curry Leaves
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder optional, for added color and flavor
- 1-2 tsp Salt or to taste
Other
- 3 tbsp Vegetable Oil or ghee for a richer flavor
Instructions
Preparation
- Peel and dice the potatoes into small, bite-sized pieces.
- Soak the sabudana (tapioca pearls) in plenty of water for at least 4 hours, or preferably overnight, until they are soft but still retain their shape. Drain well.
Cooking the Khichdi
- Heat the oil in a pan or a wide skillet over medium heat. Add the diced potatoes and sauté for 2-3 minutes until lightly softened.
- Add the crushed peanuts and sauté for another 2-3 minutes until lightly browned and fragrant.
- Move the potatoes and peanuts to one side of the pan. Add the cumin seeds and curry leaves to the empty space. Sauté for a few seconds until the cumin seeds start to crackle and the curry leaves turn crispy.
- Stir in the green chilies and turmeric powder (if using) and sauté briefly.
- Now, gently mix the sautéed vegetables and spices with the drained sabudana. Stir gently to combine everything evenly.
- Cook for another 2-3 minutes, stirring occasionally, until the sabudana is heated through and the khichdi is well combined. Do not overcook, or the sabudana will become mushy. Season with salt to taste.
Serving
- Remove from heat and serve the Sabudana Khichdi hot. Garnish with fresh cilantro (optional) and enjoy with a cup of chai or your favorite beverage.
Recipe Notes
Expert Tips for Perfect Sabudana Khichdi
- Soaking is Key: Properly soaking the sabudana is crucial for achieving the perfect texture. Insufficient soaking will result in hard, uncooked pearls.
- Don't Overcook: Overcooking sabudana will make it mushy. Cook only until heated through and well combined with other ingredients.
- Spice it Up: Feel free to adjust the amount of green chilies according to your spice preference. You can also add a pinch of red chili powder for extra heat.
- Garnish & Serve: Enhance the visual appeal and flavor with a sprinkle of fresh cilantro or chopped onions before serving.
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Recipe Nutrition
Calories: 794kcalCarbohydrates: 131gProtein: 7gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gSodium: 1481mgPotassium: 980mgFiber: 14gSugar: 3gVitamin A: 48IUVitamin C: 72mgCalcium: 46mgIron: 2mg
Simran Sayyed
Articles: 34
3 Comments
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This looks perfect! Thanks for posting.
This is perfect! Can’t wait to taste it.
This is perfect! Can’t wait to taste it.