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A 'fast' mandate: Sabudana Khichdi

In Maharashtrian homes, sabudana khichdi and vrat or fast or synonymous. But the combination of a hot plate of khichdi with some cool sweetened curd has crossed borders and religions, making it quick breakfast recipe in almost all of Western India.

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Sabudana Khichdi

A 'fast' mandate: Sabudana Khichdi
  • Sabudana soaked (3 cups)
  • Carified butter (ghee) (2 tbsp)
  • Cumin (jeera) (1 tsp)
  • Green chillies finely chopped (2)
  • Potatoes peeled and cubed (2)
  • Peanuts roasted and roughly crushed (½ cup)
  • Salt (as per the taste)
  • Sugar (2 tsp)
  • Lemon juice (garnishing)
  • Heat ghee in a heavy bottom non-stick kadhai. Add cumin seeds, and when they splutter add potatoes and cook them on a low flame until soft.
  • Now add in chopped chillies, sauté for a minute. Mix sugar, salt, roasted peanuts and lemon juice with sabudana and then add it to the kadhai.
  • Keep stirring consistently for a minute, then cover and cook until the sabudana is translucent, for about 2 mins.
  • Serve the khichadi hot with sweetened curd. 


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